Spicy noodles and asian slaw
Food,  How-to

Camper Recipes: Noodles With Spicy Peanut Dressing and Easy Asian Slaw

Tracy prepping the vegetables.

When we’re camping, we like to experience new places by sampling the local food and drink. During our recent visit to New Orleans’ French Quarter, we ventured to Mr. Ed’s Seafood for gumbo and to Napoleon House for muffulettas (Vic) and shrimp remoulade salad (me), washed down with Pimm’s cups cocktails.

When we’re settled into a campsite, we also like to cook at the camper (and have a well-stocked kitchen and pantry). On our second night at Florida Caverns State Park, we prepared and enjoyed a tasty and easy dinner of Spicy Soba Noodles with Peanut Dressing, with a side of Asian slaw. 

Both can be adapted to your own tastes. Some ideas: Add protein (tofu or cooked chicken) to the noodle dish or pickled peppers to the slaw. And adjust amounts as you like.

Here are the recipes.

Noodles With Spicy Peanut Sauce

Serves 2 generously.

½ cup peanut butter. I prefer natural
Juice of 1 lime (substitute 2 tbsp vinegar if you don’t have it on hand)
2-3 tablespoons of soy sauce
1 tsp grated ginger (optional, but a great addition if you have it)
1 tsp sugar
Sriracha, to taste
2 tbsp chopped cilantro (optional)
Warm water, to thin

Noodles and Vegetables
1/2 pound of soba noodles, vermicelli or other thin spaghetti
2 cups sliced or shredded vegetables of your choice (I used carrots, red pepper and finely chopped cauliflower)

To make sauce, combine all ingredients. If you keep your peanut butter in the refrigerator, it’s helpful to heat it up in the microwave for 30 seconds to soften it up. Add enough warm water to make a thick sauce, easy to stir but not too runny. Prepare noodles according to package directions and drain. Return to cooking pot, add vegetables to hot noodles and mix, then mix in the peanut sauce. Serve immediately.

Note: The slicing and shredding is made easier with this Mini Grate and Slice set from OXO. It’s compact and works great. If you purchase using the link, we make a small commission.

The Easiest Asian Slaw Ever

Serves 6

This tastes best if you prepare it a few hours before you want to eat.

1 16-ounce bag of cole slaw mix
3/4 cup of rice vinegar
2 tsp salt
2 tsp sugar
1 tsp toasted sesame oil

In a large bowl, whisk the vinegar, salt, sugar, and sesame oil together until combined. Add the bag of cole slaw mix and combine well. Cover and place in the refrigerator. While it’s in the fridge, the slaw with soften a bit and give off liquid. Mix well before serving.