CAMPFIRE CURRY RAMEN
Despite the fact that it includes a packet of 33-cent instant noodles, this campfire curry ramen is a family heirloom dish. Pho ramen is one of my earliest food memories from childhood, and if you look back at some of the old images in the Pho Ramen post from a few years ago, you’ll see me and Kaitlin devouring this authentic dish.
When my dad and a friend went camping in the Grand Canyon, he came up with the idea for this curry ramen recipe. The only food he had was a packet of noodles, some jerky, and a small vial of curry powder. Once the water was heated up, the curry ramen was created. This curry ramen is now an essential part of any camping trip we take.
That’s why our 4th of July trip provided the ideal opportunity to light a campfire, make some beef jerky, and finally share this recipe with you. The nicest way to eat this curry ramen is outside, but it can also be prepared on the stovetop!
- 2 teaspoons of curry powder
- 2 1/2 cups of water
- 1 packet of beef-flavored instant ramen
- 1 tablespoon of vegetable oil
- 1/4 cup of thinly sliced onion
- 1/4 cup of roughly chopped beef jerky
- Add the onion, beef jerky, and vegetable oil to a medium-sized pot and bring to a boil over medium-high heat (if using). Add the curry powder once the onion has softened a bit. Finally, cook for an additional 30 seconds until the aroma is noticeable.
- Turn on the heat and add the water. The instant ramen seasoning packet and noodles should be combined first. The noodles should be al dente yet cooked through after around 2-3 minutes of simmering. It’s time to eat!