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!
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)
- 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!
- Mix in plastic bag #1: rice noodles, chives, carrots, bell peppers, TVP and wakame.
- Mix in plastic bag #2: ginger, pepper flakes, powdered peanut butter, peanuts, brown and sugar.
- Bring 4 cups (1 L) of water to boil.
- Add the content of bag #1 and cook pasta until almost al dente. Do NOT drain.
- Add the content of bag #2, soy sauce and the real peanut butter.
- Mix well.
*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.