Honey, soy & pork floss noodles
Bag 1
Fried shallots - ¼ cup or 16 grams
Crispy pork floss - 2 Tbsp or 15 grams
Dried peas and corn - 2 Tbsp or 15 grams
Real bacon bits - 1 Tbsp or 11 grams
Dried mushrooms - ½ cup or 7 grams
Beef stock - ½ tsp or 3 grams
Dried onion - ⅛ tsp or 1 gram
Dried garlic - ⅛ tsp or 1 gram
Dried chives - 1 tsp or 1 gram
Ground chilli - few pinches
Salt, pepper - few pinches
Bag 2
Egg noodles - 1½ blocks or 85 grams
Container - sauce mix
Honey - 1 Tbsp or 30 grams
Sweet soy sauce - 1 Tbsp or 23 grams
Sesame oil - ½ tsp or 2 grams
Water - 2½ cups
Bag 1 - vegetarian option
TVP mince - 1½ Tbsp or 15 grams
Vegetable stock - 1 tsp or 6 grams
At home preparation
1) Label the bags and place all ingredients into the allocated bags and container.
2) Copy or print out Method at camp and keep together with the bags.
Method at camp
1) In a pot add 2½ cups of water and all the contents of Bag 1 (vegetable mix), soak for 10 mins.
2) After soaking, bring to the boil then add the noodles (Bag 2) and cook for a further 5-7 mins.
3) Take the pot off the heat, pour into your bowl and drizzle the sauce mix over, mix through and serve.
You can buy dried crispy pork in any good Asian shop, otherwise you can use 25 grams of beef jerky but any variation will change the nutritional value. Soaking the vegetables reduces the cooking time.
This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/