by Scotty Bowman, Wilderness Ranger/Specialist
Servings: 1
Prep time: 15 minutes
Cook time: 15 minutes
This is a flavorful dish that is easy to prepare in the backcountry. I have prepared multiple versions of this recipe over the years to meet trail crew/volunteer tastes and dietary requirements. The base sauce can be used for noodles, rice, beans, veggies, and/or tofu. Basically whatever you want to throw at it. I have used tofu and veggies to make a vegan/vegetarian version. For a fun twist throw in a handful of GORP, the salty-sweet will send your taste buds on a journey of their own.
Ingredients
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1 package Ramen Noodles
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½ cup Peanut Butter (creamy or chunky)
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2 Tablespoons Coconut milk powder *
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2 Tablespoons Sriracha or hot sauce of choice
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4 Tablespoons Soy Sauce
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1 Tablespoon Sugar
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1 package Chicken, shelf-stable
* Coconut milk powder can be found in most supermarkets or online. You can substitute powdered milk and coconut flakes.
Optional Ingredients
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Dried pineapple for extra oomph.
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Any assortment of vegetables you have available. Fresh, freeze-dried, or dehydrated.
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Replace the chicken with tofu or textured vegetable protein
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Replace the ramen with any type of pasta: use the pasta water as a base for the sauce ingredients
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Rice: mix sauce ingredients to 1 cup of water and add to rice
Cooking Instructions
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Follow cooking instructions on the Ramen package
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Once Ramen is boiling, add peanut butter, coconut milk powder, hot sauce/Sriracha, soy sauce, and sugar. Let simmer for 7 minutes.
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Add chicken or tofu and /or veggies of choice. Cover and let simmer for 2 minutes.
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Remove from heat and let stand for 2 more minutes.
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Dig in and enjoy!
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