Backpackers' Instant Noodles Recipe

Ingredients

• 1 cup dried rice noodles
• cup chopped peanuts
• cup freeze-dried vegetables
• 2 tablespoons powdered peanut butter (such as PB2)
• 1 teaspoons powdered chicken bouillon
• 1 teaspoons freeze-dried cilantro
• 1 teaspoon chia seeds (Optional)
• teaspoon salt
• teaspoon garlic powder
• teaspoon ground ginger
• 1 teaspoon ground black pepper
• 1 dash cayenne pepper (Optional)
• 1 cup boiling water

Directions

1. In a resealable plastic bag, combine the rice noodles, chopped peanuts, freeze-dried vegetables, powdered peanut butter, chicken bouillon, freeze-dried cilantro, chia seeds (if using), salt, garlic powder, ground ginger, black pepper, and cayenne pepper (if using).
2. Seal the bag, removing as much air as possible.
3. When ready to prepare, pour 1 cup of boiling water into the bag and mix well to combine.
4. Let the mixture sit for about 10 minutes, allowing the noodles and vegetables to rehydrate and become tender.

Recipe Tips

• You can add cup freeze-dried chicken if desired for extra protein.
• If you prefer, substitute vegetable bouillon for the chicken bouillon.
• Cashews can replace peanuts, and flax seeds can be used in place of chia seeds.

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may not be available for all ingredients.