Brian and I are both field scouts and we developed this recipe together on one of our first Hipcamp trips!
8 oz rice noodles 8 oz can of mixed vegetables (corn, peas, carrots) 12 oz can of canned chicken breast 1 can whole fat coconut milk 1/2 tsp garlic powder
1/2 tsp ground ginger
1 tsp curry powder
1 tsp chicken bouillon 1/4 tsp black pepper
1/2 tsp salt
A pinch of cayenne if you like spice!
Combine the coconut milk, chicken breast, vegetables, and all spices in a dutch oven (we used a 10 inch cast iron skillet!) and place in a prepared bed of coals in your campfire. Make sure you keep all of the juice from the vegetables and chicken, that’s what will give you lots of flavor! Heat on fire until lightly simmering, then add your rice noodles to the mixture and cook for 8-10 min or until the noodles tender. If you like a saucier meal then add 1/2 cup water to the mixture and simmer for an additional 2 minutes.
Don’t want to carry so many cans but you’re okay with fresh veggies? Try it with chopped red peppers and snow peas! They keep great out of the fridge if you’re traveling! We pre-mixed all of our spices at home and put them in a small jar to take on the go for quick and easy meal prep too (we use empty film canisters for storing ingredients!).