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Backpacker Magazine – Online Exclusive

Recipe: Back Rock Bami Goreng

Enjoy healthy eating with this veggie-infused stir fry.

by: Christine and Tim Conners

Total weight: 12 ounces
Weight per serving: 3 ounces
Total servings: 4

1 (8-ounce) bag precut deli-sliced coleslaw vegetable mix (green cabbage, red cabbage, and carrots)
1 onion, finely chopped
2 scallions, finely chopped
1 bell pepper, finely chopped
3 ounces fresh shiitake mushrooms, finely chopped
4 (1.6-ounce) packages Thai Kitchen Onion-Flavored Instant Rice Noodles
4 cubes vegan vegetable bouillon
1 1⁄3 cups water per serving, added on the trail
1 teaspoon soy sauce per serving, added on the trail

Preparation at home:
Mix all finely chopped vegetables and mushrooms together and dry on a lined tray in a dehydrator. Once dry, divide the mix evenly between 4 small ziplock bags. Carry all other items separately. If you select another brand of noodles, one that does not come prepackaged with an oil packet, then you will need to separately pack 1 tablespoon of vegetable oil per serving.

Preparation on the trail:
To make 1 serving, add 1⁄3 cup of filtered water to 1 bag of vegetable-mushroom mix and allow to rehydrate for approximately 1 hour. Once rehydrated, bring 1 cup of water to a boil along with 1 dissolved bouillon cube. Add the noodles, allowing them to cook for about 3 minutes. Drain off the broth from the noodles and pour into a cup as a hot drink on the side. Add the cooking oil from the Thai noodle package and stir-fry the cooked noodles for about 1 minute. Now open the seasoning packet from the Thai noodle package and pour over the noodles in the pot. Add the veggie-mushroom mix and stir-fry once again for an additional minute. Remove from heat and add the soy sauce before serving.

Authors’ note:
To reduce the sodium content, boil the noodles without a bouillon cube.

Andreas Raehmi, “Marmoset,” Zurich, Switzerland, Lipsmackin’ Vegetarian Backpackin’

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