Greg & Jess are adventure seekers who have lived in their van for over 2 years in order to be outside more and spend more quality time together doing the things they love.
Between mountain bike rides, hikes, fishing, and rock climbing sessions, they like to wind down in their van with a simple and healthy meal.
While they don’t like to cook that much, they like to eat, A LOT! So they end up cooking quite a bit and have found that simple, one-pot meals are their favorite go-to recipes for living on the road.
Subscribe to their YouTube Channel (Drifter Journey) or follow them on Instagram (@Drifter.Journey) to watch cooking videos and see more of their vanlife adventure!
Instant Ramen is not only incredibly cheap, but it’s durable, lasts forever, and those salty noodles are super satisfying. We’ve dressed it up a little to make it more filling and nutritious, but still kept the cost down with this recipe. You can use any instant ramen you prefer, and we recommend trying a brand from an Asian market, as the noodles are much better. Maybe you can even break out your chopsticks for this one!
1/2lbGround turkey or beefOptional (omit if vegetarian)
Prep the Baby Bok Choy by chopping off the base and pulling the stalks off individually. Chop the large stalks into quarters. Smaller stalks can be left as is.
Chop mushrooms into bite size pieces.
On a medium heat, saute Baby Bok Choy with mushrooms and a pat of butter. Add salt and pepper to taste. Stir occasionally. If you have a big enough pan you can fry the eggs in this pan, otherwise, use a seperate pan to fry them.
Soak the noodles in boiling hot water
Once noodles are soft, add the flavor packet, baby Bok choy & mushroom mixture to each bowl, stirring into the noodles.
If adding ground meat, add at this stage and stir into soup. (Only use cooked meat! If you don’t have cooked meat already, you’ll need to do so as a separate step while cooking your vegetables).