- 4 ounces egg noodles
- 2-3 ounce pouch shelf stable smoked salmon
- 1 Tbsp or packet olive oil
- 1 packet lemon juice (1 Tbsp)
- 1-2 sticks string cheese
Pack egg noodles in small zip top bag, tuck in packets with it. Pack cheese before leaving. For long-term storage, use ¼ cup shelf stable parmesan cheese instead.
Bring a couple of cups water to boil in pot, add in pasta and cook for time on package. Drain carefully, reserving a Tablespoon or so of cooking water in pot.
Add in salmon, oil, and lemon juice, tossing well.
Cut cheese into small pieces, sprinkle on and stir till melted.