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Posted by: jakinnan | February 28, 2013

Greens and Noodles

asian-greens-and-noodle-salad-mountainmamacooks

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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