Revamped trail ramen
Be the first to rate it
Buckwheat soba with dried vegetables, shiitake, jerky and a soy, sesame and sriracha sauce. Better than a ramen packet.
Ingredients
- 3.5 oz buckwheat soba noodles broken in half
- ½ cup freeze dried vegetables
- 2 oz jerky
- 4 dried shiitake mushrooms quartered
- ½ teaspoon salt
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha
Equipment
- zip-top bags
- saucepan
Directions
At home
- Bag the noodles, vegetables, mushrooms, salt, and jerky.
- Put the soy sauce, sesame oil, and Sriracha in a small container with a seal.
At camp
- Set the sauce and jerky aside. Put everything else in the pot with 2 cups (16 oz) water.
- Bring to a boil and cook until the noodles are tender, about 5 minutes (this varies by brand).
- Take off the heat and stir in the jerky and sauce.
Notes
For gluten-free, use liquid aminos and soba labeled GF. Test the noodles at home first. Contains soy (and wheat unless GF products are used); sesame.
Nutrition
Serving: 229g | Calories: 763kcal | Carbohydrates: 117g | Protein: 39g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 3988mg | Potassium: 1369mg | Fiber: 5.7g | Sugar: 17g | Vitamin A: 159IU | Vitamin C: 23mg | Calcium: 126mg | Iron: 6.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); buckwheat soba noodles counted as dry soba noodles, jerky counted as beef jerky, soy sauce or liquid aminos (the first choice counted). Brands and portions vary, so use it only as an approximation.