Asian Peanut Noodles

This recipe includes the peanut trio for real fans: chopped peanuts, real peanut butter and powdered peanut butter. Super high in protein and energy, this recipe will satisfy the most hungry backpacker. Enjoy!

Ingredients

Note: This recipe contains affiliate links. You can read my disclosure here.

• (5.3 oz) 150 g thick rice noodles (like the ones for pad thai)
• ½ cup (125 ml) textured vegetable protein (TVP) *
• ½ cup (125 ml) mix of dried bell peppers
• ¼ cup ( 60 ml) dried wakame seaweed **
• ¼ cup ( 60 ml) dried carrots
• 2 tbsp (30 ml) dried chives
• 2 tsp (10 ml) ground ginger
• 1 tsp (5 ml) pepper flakes
• ½ cup (125 ml) powdered peanut butter
• ½ cup (125 ml) chopped peanuts
• 2 tbsp (30 ml) sesame seeds
• 1 tbsp (15 ml) brown sugar
• 4 individual (7 ml) packages of soy sauce
• 2 oz (60 ml) peanut butter (I used 2 individual packages of Justin’s)

Equipment

• Stove + fuel
• Pot large enough for 2 liters (8 cups)
• Wooden spoon to mix
• Bowls to eat (you could always eat directly in the pot, no judgement here!)
• Sporks or forks!

Before trip

1. Mix in plastic bag #1: rice noodles, chives, carrots, bell peppers, TVP and wakame.
2. Mix in plastic bag #2: ginger, pepper flakes, powdered peanut butter, peanuts, brown and sugar.

At camp

1. Bring 4 cups (1 L) of water to boil.
2. Add the content of bag #1 and cook pasta until almost al dente. Do NOT drain.
3. Add the content of bag #2, soy sauce and the real peanut butter.
4. Mix well.
5. Enjoy!

*Made with soy, this product is available in most grocery stores and natural food stores.

**Wakame seaweed provides a nice flavor to this dish and interesting electrolytes.