Ingredients
| 3 | oz | baked ramen or chuka soba noodles, broken up |
| 1⁄4 | c | freeze dried zucchini slices |
| 1⁄4 | c | freeze dried edamame |
| 1 | c | crumbled freeze dried spinach |
| 1⁄4 | t | dried red pepper flakes |
| 1⁄4 | t | crumbled dried rosemary |
| 1 | pkt | lower sodium veggie broth or 1 tsp bouillon |
| 1 | T | shelf stable parmesan cheese |
| 1 1⁄2 | c | water |
Instructions
At home:
Pack the dry ingredients except for the cheese in a sandwich or quart freezer bag. Pack the cheese in a small bag and tuck in with the ramen.
For a Vegan recipe do not add the Parmesan cheese.
In camp:
FBC method:
Add the broth concentrate (if using) and near boiling water to the bag. Seal tightly and put in a cozy for 10 minutes. Stir well and mix in the cheese.
Insulated mug method:
Add the dry ingredients, broth concentrate and boiling water to the mug. Stir well, cover tightly and let sit for 10 minutes. Stir in the cheese.
One pot method:
Bring the water and broth concentrate to a boil in your pot. Add in the ramen and cook gently boiling for 3 minutes. Turn off the stove and let sit for a couple minutes, covered. Stir in the cheese.
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