Red Curry Rice Vermicelli

This one-pot recipe is rich in flavors and in carbohydrates! It will provide the energy needed to recharge the batteries in prevision for a long day of backpacking.

Ingredients

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• 3 oz (90g) thin rice vermicelli
• ½ cup (125 ml) freeze dried mixed vegetables
• ¼ cup (60 ml) textured vegetable protein (TVP)
• ⅓ cup (80 ml) coconut milk powder
• 1 tsp. (5 ml) dried chives
• 1 tsp. (5 ml) brown sugar
• 1 tbsp. (15 ml) red curry spices powder
• 2 tbsp. (30 ml) dehydrated pineapple chunks
• ¼ tsp (1 ml) salt

Equipment

• Stove + fuel
• Pot large enough for 1 liter (4 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: all the ingredients.

At camp

1. Bring 2 cups (500 ml) of water to boil.
2. Add the content of bag #1 and cook until the noodles are cooked.
3. Enjoy!