Coconut Curry Noodles

This noodle dish contains a rich and generous broth. It is an hybrid between a soup and a traditional noodle dish. Quick to prepare on the trail as it only requires boiling water to rehydrate, it will not disappoint. And bonus: very little dishes to clean!

Ingredients

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• (2 oz) 60 g thin rice vermicelli (like the ones for spring rolls)
• ¼ cup ( 60 ml) textured vegetable protein (TVP) *
• 1 tbsp (15 ml) mix of dried bell peppers
• ¼ cup (60 ml) freeze dried green peas
• 1 tbsp (15 ml) dried carrots
• 2 tsp (10 ml) dried chives
• 1 tbsp (15 ml) yellow curry powder
• 2 tsp (10 ml) vegetable broth powder
• 1 tsp (5 ml) sugar
• ⅓ cup (80 ml) coconut milk powder

Equipment

• Stove + fuel
• 1-quart mylar bag
• Clip or tape to close the mylar bag.
• Spork or fork!

Before trip

1. In a mylar bag : mix all the ingredients.

At camp

1. Bring 2 cups (500 mL) of water to boil.
2. Pour water in the mylar bag and close the bag with a clip or tape.
3. Wait about 8 minutes or until the ingredients are well rehydrated.
4. Do NOT drain, as the broth is very flavorful.
5. Mix well.
6. Enjoy!