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Greens and Noodles

Wed, 04/29/2009 - 11:57 — Sarah

Summary

Yield
Servings
Prep time10 minutes

Description

Noodle bowl full of greens.

Ingredients

3ozbaked ramen or chuka soba noodles, broken up
1⁄4cfreeze dried zucchini slices
1⁄4cfreeze dried edamame
1ccrumbled freeze dried spinach
1⁄4tdried red pepper flakes
1⁄4tcrumbled dried rosemary
1pktlower sodium veggie broth or 1 tsp bouillon
1Tshelf stable parmesan cheese
1 1⁄2cwater

Instructions

At home:
Pack the dry ingredients except for the cheese in a sandwich or quart freezer bag. Pack the cheese in a small bag and tuck in with the ramen.

In camp:

FBC method:
Add the broth concentrate (if using) and near boiling water to the bag. Seal tightly and put in a cozy for 10 minutes. Stir well and mix in the cheese.

Insulated mug method:
Add the dry ingredients, broth concentrate and boiling water to the mug. Stir well, cover tightly and let sit for 10 minutes. Stir in the cheese.

One pot method:
Bring the water and broth concentrate to a boil in your pot. Add in the ramen and cook gently boiling for 3 minutes. Turn off the stove and let sit for a couple minutes, covered. Stir in the cheese.

Notes

Broth concentrate sticks can be found online at www.packitgourmet.com and also at Trader Joe's. You can use lower sodium bouillon powder instead - add the to the bag of dry ingredients.

For the baked ramen if you cannot find any substitute baked chuka soba (Chinese noodles) for it. Discard the "flavor packet" with the ramen.

Nutritional stats:
480 Calories / 11 grams Fat / 600 mg Sodium / 9 grams fiber / 26 grams Protein.

Weight:
4.2 ounces.

greensnnoodles.jpg
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