A camping recipe from Nikki. I live in Australia. I guess I have been cooking for too long, because I change the size of the ingredients depending upon how hungry I am. I use a non-stick fry pan when i go camping, so I don't tend to use that much oil.

2 chicken breasts, chopped
1 to 2 red chilis, or 1 teaspoon chili powder
1 handful of fresh basil, chopped
2 teaspoons fish sauce
juice of 2 limes
1 handful of cashews
1 bag of Asian greens
1 tablespoon oil or butter
1 bag Asian noodles

PREPARATION:

• Heat the oil in a pan. Throw in the chopped chicken with the chili, and let it cook for 5 minutes. Add the vegetables, squeeze the lime juice over the food, and add a dash of fish sauce. Cook the vegetables until they start to wilt.

• Add the basil and cashews, and serve it up with the noodles that you have pre-soaked in boiling water.

• The bag of Asian greens that I buy here in Australia would probably weigh about 400 grams (1 pound). You could pre-chop a carrot, a stalk of celery, half an onion, 1/4 red cabbage, 1/2 red pepper (or capsicum), and 2 florets of broccoli, but I'm lazy and buy it pre-chopped and bagged.

• Variation: Another dish that goes down well is a couple of tablespoons of Thai red or green curry paste. You can buy this in the Asian section of the supermarket. Fry it up with the chicken and vegetables, then pour in a can of coconut milk, and eat with the noodles.

• Servings: 4
  Preparation time: 15 minutes