Peanut Noodles

Shared by Lindsey B from Greenville, North Carolina USA

Thai-inspired peanut noodles with just a hint of heat.

Servings: 2


  • 1 red bell pepper, fresh or dehydrated
  • 2 packets ramen noodles
  • 2 Tbsp. peanut butter
  • Juice of 1 lime
  • 2 Tbsp. chopped peanuts
  • 1 packet chicken (optional)
  • crushed red pepper, black pepper, and salt to taste

At Home:

If using fresh bell pepper, slice the pepper thin and place in a zip top bag. Unwrap the ramen noodles and discard seasoning packet.  Place in separate zip top bag.  If using dried peppers, put the peppers in the bag with ramen noodles.

Put lime juice in a screw top jar (I use a small nalgene bottle).

If you aren't taking peanuts or peanut butter in a large quantity on your trip, put both into a small zip top bag.

On the Trail:

Fill pot with water, just enough to cook noodles, and bring to a boil. Put peppers and ramen noodles in boiling water and cook until noodles are tender (about 2 min). Turn off stove.

Drain most of the water, leaving about ¼ cup in the bottom of the pot.  Add peanut butter, lime juice, peanuts, and chicken (if using).  Stir to combine.  Season to taste with crushed red pepper, salt, and pepper.

Additional Suggestions:

Veggies can be taken fresh if going in cooler weather and/or just for a few days.  After about three days, the peppers may get a little slimy.

I carry a tube of peanut butter when backpacking, so I just squeeze enough peanut butter into the pot to make a sauce.

I carry peanuts to snack on, so I just toss in a handfull after cooking.

We always carry salt, pepper, and crushed red pepper on the trail and use these to season this dish at the end of cooking.

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