Ramen noodle soup

This was another recipe from the Cool Camping cookbook. But it was so super tasty we had it twice on the trip, and would have it at home too! It worked well cooked in one big pot on our one ring gas burner.

I cooked a couple of fillet steaks in a non-stick pan to our liking (medium rare). I set these aside til the ramen was done.
I boiled a large pot of water – about 1 litre in our 2 litre pan. I added a couple of vege stock cubes to make a tasty stock. Peel and slice an inch of Ginger and add to the pot. Peel and dice a couple cloves of garlic and add to the pot. Chop a red chilli and add to the pot. Add two cakes of dried egg noodles to the pot and stir to break up.

Slice a few spring onions and add. A few minutes later, add most of a bag of bean sprouts and a small pack of baby sweetcorn.

While this is cooking, slice or shred the steak. Divide between two bowls.

Right before taking the pot off the heat, add a pack of mange tout. Continue to cook for a couple of minutes.

Divide the soup between two bowls pouring over the steak. Sprinkle with coriander and squeeze a lime over the top.

The steak underneath makes the soup ultra-delicious!

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