writer + artist

Camp Cooking: Coconut Ginger Vermicelli Noodles

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This weekend marks the fourth annual Swift Campout, a global call to get people out for a night and bike camp, hosted by Swift Industries. And what do you need for a good bike camping trip? Good food.

This recipe for Coconut Ginger Vermicelli Noodles is one that I originally made for the MSR Summit Register blog. It’s a recipe that’s perfect for an overnight trip as you can prep a few of the ingredients at home and then throw the whole thing together at camp.

Vermicelli noodles are a fast base for this dish, and most of the prep work you can do at home, which makes putting this together after a long day in the saddle fairly simple. Bringing a few fresh ingredients like cilantro and green onion isn’t necessary, but it really pulls the meal together, and they’re easy to pack in a plastic bag. Sliced tofu will add a little extra protein if you want it.


1/2 cup shredded coconut

2 garlic cloves, finely chopped

1 large carrot, chopped into thin strips

About 1 inch of fresh ginger, grated or finely chopped

2 portions vermicelli noodles

Handful of peanuts

Green onion (optional)

Sliced tofu (optional)

Bunch of cilantro (optional)

Red pepper flakes to taste

For the sauce:

2 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons rice vinegar

At home:

Mix the sauce and place in a sealable bottle. If you would like, prepare the garlic, carrot and ginger and place in a sealable bag or a container. You can also chop these at camp.

Place the coconut in a skillet and place over medium-high heat. Stir the coconut regularly until it turns a golden brown. Remove from the stove and let cool. Once cool, place in a sealable bag or container.

At camp:

Fill your pot about 3/4 of the way with water. Bring to a boil. Remove from the stove and soak the noodles in the hot water for about 5 minutes, until tender. Pour off any remaining water and add in garlic, carrot, ginger, peanuts and any additional fresh toppings that you’ve brought along. Pour the sauce over and mix together.

Serve up (or eat straight from the pot as I have a tendency to do) and enjoy.

Written by Anna Brones

June 19, 2018 at 10:30

One Response

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  1. This sounds delicious!! And looks so simple to make, I think I’d like to try it with some tofu.

    Elaine Howlin

    June 19, 2018 at 13:01

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