Recipe: Ginger Garlic Soba

Punch up boring noodles with ginger and garlic.

2 cloves garlic
1 teaspoon fresh ginger, diced
2 carrots, chopped
8 ounces soba noodles
10 dried shiitake mushrooms
1/2 cup freeze-dried peas
3 teaspoons toasted sesame oil
5 teaspoons soy sauce
1/3 cup toasted sesame seeds

At home
Place sesame oil and soy sauce in spillproof containers. Put dried mushrooms and peas in one zip-top bag, and sesame seeds in a separate zip-top.

In camp
Sauté the chopped garlic, ginger, and carrots in two teaspoons of sesame oil, until tender; set aside in a bowl. In the same pot, boil five cups of water, then add soba noodles and mushrooms, stirring continually so pasta doesn’t stick. When noodles are halfway done (usually about four minutes, but follow the package’s instructions), add dried peas. Cook another four minutes, then drain. Add garlic mixture, soy sauce, remaining sesame oil, and sesame seeds, and enjoy a tasty break from ordinary macaroni.