½ cup freeze-dried hamburger
½ cup dried vegetable mix
¼ cup raisins
1 Tbsp mild curry powder
4 tsp lower sodium beef bouillon or 4 broth concentrate packets
1 tsp dried garlic
6 ounce package chuka soba noodles, crumbled
¼ tsp fine sea salt, if using no or ultra low sodium broth powder
This recipe was originally done years ago for the Washington Trails Association (Wa Trails) magazine column we wrote on trail food/recipes. I have updated it a bit, and changed the meat out from jerky to freeze-dried beef.
Packed and ready to have on hand (the noodles are kept separate). They don’t crush easily in the package. One note, Chuka Soba noodles tend to be toothsome, chewy, after cooking. If you are not a fan of that texture, substitute ramen instead. See the notes below the recipe.
Recipe and photos courtesy of Sarah at Trail Cooking.
Pack everything through the garlic in a sandwich bag. Pack the chuka soba alongside (in its packaging).
Add 4 cups water to your pot with the first bag and bring to a boil. Add in the noodles, return to a boil and let simmer gently for 3 minutes. Take off the stove, cover tightly and let sit for 5 minutes. Season to taste with salt, if desired.