INGREDIENT LIST :

• 2-3 scallions / green onions
• 1 thumb sized piece of ginger
• 1 large shallot or 2-3 small
• 2-6 cloves of garlic (do what feels right)
• Some tasty mushrooms - for this recipe I use about 5 medium sized oyster
• 2 tbsp of sesame seeds (black, toasted, un-toasted)
• x2 eggs (hard boil ahead of time if you don't want to take fresh)
• 2 packages or servings of your chosen noodle, grain, starch, etc.

SAUCE:

• 1 tbsp light tasting oil (vegetable or avocado)
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 tsp rice wine vinegar
• 1 tsp to 1 tbsp hot sauce, chili flakes, or chili powder (to taste)

COOKING GEAR LIST :

• 2 bowls. I like these Delta bowls by Sea to Summit because the lids can be used as cutting boards
• Small cutting board if you can't use lid bowls to cut on
• 1 knife, I love this knife by Opinel
• BPA free squeeze bottle for sauce
• Small BPA free screw top bottle for sesame seeds
• Container for eggs (if bringing)
• 1 Stasher Bag (450ml) or Zip-loc
• 2 sporks (or forks. I use this cutlery set by GSI ).
• Jetboil or Pocket Rocket Stove
• Non-stick Frying Pan / Pot
• Lighter
• Fuel canister that is compatible with your stove of choice
• 6 cups of water in a nalgene or bladder
• Stuff Sack
• 2-3 paper towels

MEAL PREP :

• Wash & dry your scallions, then slice off root ends.
• With a damp cloth, rub off any dirt or debris from your shallots, mushrooms, garlic and ginger.
• Wrap veggies in the paper towel and put into your Stasher bag.
• If you are bringing eggs, hard boil if desired and place into a container.
• Portion out sesames seeds into your BPA Free screw-top plastic containers.
• Add your liquid ingredients to the squeezable bottle and seal.
• Grab and pack your noodle, grain starch etc.
• Portion out 6 cups of water into a bottle or bladder.
• Set aside 2 bowls.
• Set aside 1 knife & 2 sporks
• Set aside Jetboil or Pocket Rocket Stove with pot.
• Set aside a lighter, and fuel canister
• Place your prepped ingredients and supplies into a stuff sack and place in your backpack!

HOW TO COOK IT ALL

• Peel and slice your shallots, ginger and garlic into small pieces.
• Slice your scallions and keep separate.
• Tear your oyster mushrooms.
• Heat your non-stick frying pan or pot on LOW. When warm, take off heat and pour in half of your sauce (it should sizzle a bit)
• Put the pan back on the heat and add in your shallots, ginger and garlic.
• Cook until fragrant, stirring often until things have softened up. Increase heat if needed.
• Add in your mushrooms and cook until soft. Pour in the second half of your sauce and let reduce.
• If you're using fresh eggs, push the mushroom mix to one side and crack your eggs in and cook to your liking.
• Set aside with your prepped scallions.
• Cook your sauce absorbing base up and plate.
• Top with mushroom mix, eggs, sliced scallions, and sesame seeds. Give it a stir and dig in!

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