- Trail Cooking 101
- Dehydrating 101
- Wild Harvesting and Flora
- Recent posts
- Planning Menus
- The Fauxbaker
- Links and Resources
|Prep time||15 minutes|
Quick spicy noodles
|3||oz||package ramen noodles|
|1 1⁄2||t||sesame oil|
|1||t||diced dried onion|
|1⁄2||t||red pepper flakes|
This is an adapted recipe from our first book:
For the soy sauce and vinegar use packets from www.minimus.biz or powders from www.packitgourmet.com
Make this recipe gluten free by substituting in a package of rice noodle ramen (look in the Asian section of most grocery stores).
At home pack the noodles in a quart freezer or sandwich bag. Pack the sauce items in a snack size plastic bag.
FBC and Insulated Mug Method:
Bring 2 cups water to a near boil and take off the stove. Cover the noodles with around 1 1/2 cups, seal the bag tightly and put in a cozy for 5 to 10 minutes.
Add 1/2 cup water to the peanut mix, stirring in slowly till combined.
Drain the noodles, toss with the sauce.
One pot method:
Bring 2 cups water to a boil in your pot. Take out 1/2 cup and set aside. Add the ramen and cook for 3 minutes. Drain off any remaining water.
Meanwhile add the 1/2 cup water to the peanut mix, stirring in slowly till combined.
Toss the drained noodles with the sauce.