Name: Backpackers' Instant Noodles
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: Dried rice noodles - 1 cup; Chopped peanuts - ¼ cup; Freeze-dried vegetables - ¼ cup; Powdered peanut butter (such as PB2®) - 2 tablespoons; Powdered chicken bouillon - 1 ½ teaspoons; Freeze-dried cilantro - 1 ½ teaspoons; Chia seeds (Optional) - 1 teaspoon; Salt - ¼ teaspoon; Garlic powder - ¼ teaspoon; Ground ginger - ¼ teaspoon; Garlic powder - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Cayenne pepper (Optional) - 1 dash; Boiling water - 1 cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Backpackers' Instant Noodles

1. Dried rice noodles - 1 cup

2. Chopped peanuts - ¼ cup

3. Freeze-dried vegetables - ¼ cup

4. Powdered peanut butter (such as PB2®) - 2 tablespoons

5. Powdered chicken bouillon - 1 ½ teaspoons

6. Freeze-dried cilantro - 1 ½ teaspoons

7. Chia seeds (Optional) - 1 teaspoon

8. Salt - ¼ teaspoon

9. Garlic powder - ¼ teaspoon

10. Ground ginger - ¼ teaspoon

11. Garlic powder - ¼ teaspoon

12. Ground black pepper - ⅛ teaspoon

13. Cayenne pepper (Optional) - 1 dash

14. Boiling water - 1 cup

How to cook deliciously - Backpackers' Instant Noodles

1. Stage

Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.

2. Stage

Reconstitute rice noodle mixture by pouring in 1 cup boiling water; mix well. Let sit until noodles and vegetables are tender, about 10 minutes. Buckwheat Queen