At home: 8 ounces soba (buckwheat) noodles 1/2 cup arame (a type of seaweed) 2 to 3 tablespoons sesame oil 1/2 carrot or 1/4 cup thinly sliced dried carrots Onion or leek (amount to taste) or dried counterparts 3 tablespoons almond or cashew butter 2 tablespoons miso paste
At camp: Rinse seaweed and soak for several minutes to rehydrate.
Rehydrate vegetables if necessary or slice fresh veggies.
Prepare buckwheat noodles. Drain and save water. Sprinkles noodles with sesame oil to keep them from sticking together.
Heat a few tablespoons of sesame oil in your skillet. Reduce heat to medium. Add onions and carrots first, then top with seaweed. Pour a little soaking water to create steam. Cover and cook for several minutes; remove lid and stir before topping the vegetables with noodles. Cover and cook a few more minutes before stirring in sauce.
Make the sauce by adding · to › cup of reserved hot water from noodles to the nut butter and miso mix. Makes about two servings.
* The thing about one-pot cooking is that there is less mess, especially if you use paper plates. “The One Pan Gourmet,” by Don Jacobson (McGraw Hill, ISBN 0-07-144317-7), has 175 recipes to improve your camp dining.