With my ramen noodles recipes, you can throw away the “flavor” packet that comes in the package. Unless, of course, you enjoy a strong dose of salt, monosodium glutamate, sugar, hydrolyzed this and that, and whatever the heck disodium inosinate and disodium guanylate are. I’ll show you how to wiggle some ramen noodles into your backpacking meals without subjecting your body to a chemistry experiment.
I use ½ cube of vegetable bouillon in my Bean & Veggie Ramen Noodles. The Organic Gourmet™ brand vegetable bouillon (from health foods stores) is low in sodium and has no MSG or mystery chemicals. Dehydrated sauerkraut adds a distinctive flavor to my Ramen Noodles & Kraut recipe. Last, but not least, your ramen noodles will go down swimmingly following my Cheese-O-Rama recipe.
It’s easy to invent your own ramen noodles recipes. Are there any poor souls out there who have combined ramen noodles with peanut butter and called it a meal? Reform, my friend, by combining ½ cup ramen noodles (half the package), ¼ cup dehydrated meat, and ¼ cup dehydrated vegetables. Boil in one cup of water for one minute, set your pot in an insulating pot cozy for ten minutes, and enter the Noodle Hall of Fame.
Pack the ½ bouillon cube in a 2 x 3 plastic bag or wrap in foil and enclose with other dry ingredients in a 4 x 6 plastic bag. I separate the bouillon because it has moisture that could migrate to the dry ingredients.
On the Trail:
Combine all ingredients with one cup water and soak for five minutes.
Light stove, bring to boil, and continue cooking for one minute.
Transfer pot to insulating cozy for ten minutes.
Use fresh sauerkraut found in the refrigerated section of your grocery store next to the sausage.
Dehydrate at 125° for approximately four to six hours until crispy.
Pack all dry ingredients in a 4 x 6 plastic bag.
On the Trail:
Follow same cooking procedure as Vegetarian Ramen Noodles.
Combine and pack cheese powder and milk powder in a 2 x 3 plastic bag and enclose with other ingredients in a 4 x 6 plastic bag. I use the cheese powder from boxes of Annie’s or Back to Nature brands of macaroni and cheese. For milk powder, I use NIDO brand whole dry milk.
On the Trail:
Combine all ingredients except the cheese and milk powder in pot with one cup water and soak for five minutes.
Light stove, bring to a boil, and continue cooking for another minute.
Remove pot from stove, add cheese and milk power, and stir vigorously.
Cover pot and place in insulating cozy for ten minutes.
Let your noodles swim in a nice tomato sauce. Learn how to make tomato sauce leather and check out these ramen noodles recipes: