Sweet and Salty Asian Noodles
- 32 ounces water
- 6-7 ounces ramen noodles
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 4 tablespoons sriracha sauce
- 1 bunch scallions (green onions)
- 1 red bell pepper
- 5 ounces snap peas.
- 2 packages sesame snap crackers, crumbled
- Turn on burner to high heat. Boil the water. Add the ramen noodles and cook until done. Drain but retain noodles in pot.
- Meanwhile, chop up the scallions, the bell pepper and the snap peas. Turn burner heat to medium. To the noodles in the pot, add the soy sauce, sesame oil and sriracha sauce. Cook for 3 minutes, stirring. Add the chopped vegetables and cook 2 more minutes, stirring. Garnish with the crumbled sesame snaps.
Campfire Mexican Street Corn
- 4 ears of corn, husks removed
- Olive oil
- 1 cup cotija (a fresh Mexican or Mexican-style cheese), crumbled
- 2 tablespoons sour cream
- 1/2 bunch of cilantro, finely chopped
- 1 1/2 teaspoons of Tajín brand seasoning, or other chile-lime seasoning
- 1/2 lime
- Brush oil onto the ears of corn before putting them onto the campfire grate. Keep corn ears from direct contact with the flames as they can burn quickly. Use the indirect method, maintaining the ears off to the side of direct heat. Rotate the ears so that they brown on all sides. They are done when the kernels get a bit wrinkly.
- Place corn onto a baking sheet and brush on sour cream. Sprinkle with crumbled cotija, cilantro and Tajín. Spinning and rubbing the corn into the fallen toppings on the sheet may help to spread everything evenly. Squeeze the juice from half of the lime onto the ears of corn before serving.
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