| Yield | |
|---|---|
| Prep time | 15 minutes |
Quick spicy noodles
| 3 | oz | package ramen noodles |
| 1⁄4 | c | peanut butter |
| 1 1⁄2 | t | sesame oil |
| 1 | t | soy sauce |
| 1 | t | diced dried onion |
| 1⁄2 | t | red pepper flakes |
| 1 | T | vinegar |
| 2 | c | water |
This is an adapted recipe from our first book:
http://www.trailcooking.com/store/freezer-bag-cooking-trail-food-made-si...
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.
Comments
rice pasta
I'm going to try this with rice noodles.
used this as a basis for a modified version, added chicken
This is an excellent recipe. It's the sesame oil that makes it awesome.
I added a can of chicken, a tsb of tamari, along with crushed peanuts, and since it was so cold out, I vacu-sealed "thai basil paste" and didn't have to worry about spoilage (ginger, thai basil, lime, and if my tongue served me right, hot pepper). I got a little vacu-crazy, and added sesame seeds to it as well. It was excellent, and very filling.
Make this recipe, you wont be disappointed.