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1/4 cup textured vegetable protein (dehydrated)
1/4 cup coconut cream powder
1/2 stock cube (beef, chicken, or vegetable)
1/4 teaspoon garlic powder
1/4 cup dried vegetables like carrots or peppers
5 ounces rice vermicelli noodles
1 handful roasted peanuts
2 tablespoons crunchy, unsweetened peanut butter
1/2 to 1 teaspoon Thai green curry paste
1 teaspoon rice (or cider) vinegar
1/2 teaspoon soy sauce
At home Mix the sauce ingredients and put in an airtight container. In another bag, add the dry ingredients, but keep noodles separate.
In camp Boil about two cups of water. In another, smaller pot, add dry ingredients (except peanuts) and then mix in enough boiling water to submerge the veggies. Cover and let sit five minutes, until the vegetables are tender. Add the sauce ingredients and stir well. Meanwhile cook noodles in the first pot (about five minutes on medium). Drain, add sauce, and cook over medium flame until sauce reaches a boil. Add water, as needed, for the sauce to coat the noodles. Top with peanuts.
Prep Time: 10 minutes
Cook Time: 10 minutes
Price $1.68 per serving
Weight 4.8 oz. per serving
Calories 558 per serving
Fat 18.7 g
Carbs 75 g
Protein 18 g