Ramen noodles. The fifty-cent a pack wonder found in the grocery store aisle in every college town, seemingly in every office vending machine for those corporate workers who work late into the late hours while in a beige box, and found in gargantuan packages the local megamart. Ramen noodles are cheap, filling, and quick to cook. And ramen noodles are many backpackers’ “got to” meal for something that fills the stomach, if not overly tasty, when out far into the backcountry.

But here’s the thing: Throw out the MSG supreme flavor pack found with the typical grocery store packet of ramen, and you have a base for some tasty backcountry cuisine. With a little curry powder, some salt, pepper, dehydrated veggies and chicken, and a shot of olive oil and you have a dish that hits the spot after a downclimb to the bottom of a canyon or skiing into the backcountry. Add more water with a larger pot, and you’ll be hydrated as well.

Ingredients

• 1 package ramen noodles
• 1.5 tsp salt 1.5 tsp pepper
• 1 tbsp curry powder
• ⅓ cup freeze-dried chicken
• ¼ cup dehydrated soup vegetable mix
• Optional: For richness, flavor, and calories, pack a couple of olive oil packets.

Note: The freeze-dried chicken and vegetables may be bought commercially through such places as Amazon at the links above. For some ingredients, you can explore dehydrating your own backpacking food at home.

At Home

Add herbs, chicken, and vegetables in a resealable storage bag. Mix. Add packet of ramen. Place packets of olive oil in if using as well.

At Camp

Add all ingredients, except for olive oil, to pot with two cups of water. Use three cups for a more soup-like dish. Let sit for ten minutes for ingredients to hydrate a bit and to conserve fuel. Bring mixture to boil and stir. Shut off stove and let sit for ten minutes. Add olive oil at this time and mix.

This dish cooks in minutes and cleans up in seconds. Ramen noodles do not have to be just for dirt bag hikers, college students, and over-worked office workers anymore and when used properly, add yet another tasty dish to the backcountry traveler’s kitchen repertoire.

Editor's Note: This article by contributor Paul Magnanti originally appeared in Issue 33 of TrailGroove Magazine. You can read the original article here.