Spicy Peanut Butter Ramen

servings: 1 | calories: 463 | cooking time: 15 min | weight: 123 gr / oz
Category: asian, dairy-free, dehydrated, dinners, high-energy, lightweight, one-pot, pasta, vegan, vegetarian

nutrition info:

calories: 463, protein: 14.9 g, carbs: 57.9 g, fat: 18.6 g, sugars: 9.4 g, sodium: 1873 mg

you'll need:

1/4 cup dehydrated frozen vegetable mix
1 block ramen noodles (about 50g / 1.7oz)
1 tablespoon peanut butter
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sriracha sauce
1 clove garlic, miced

at home:

Mix all the ingredients for the sauce in a mug; then put into a small leak-proof bottle.
Pack the remaining ingredients separately.

on the trail:

Pour dehydrated vegetables into a pot; add 2/3 cup water and stir well.
Place pot over medium heat and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for about 5 minutes.
Add ramen and cook for 3-4 minutes, until noodles are cooked through.
Stir in spicy peanut butter sauce and enjoy!

Note: for gluten-free version use buckwheat soba noodles instead of ramen.

notes:

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9 thoughts on “Spicy Peanut Butter Ramen”

    1. Tanya Krezevska

      Hi Josh! I never use the sauce or spice mix packets from the Ramen noodles because I don’t like how it tastes.

      Reply
  3. Meredith

    Could you dehydrate the sauce as well? Then leave a little water in with the noodles and add the dehydrated sauce?

    Reply
  4. Molly D

    Is there a common substitution for dehydrated veg if we don’t have access to a dehydrator? Can we use frozen if trail time is less than a day?

    Reply
    1. Tanya Krezevska

      The best substitutuion for for dehydrated vegs are freeze-dried vegs. If you go just for one day, take the fresh ones, not frozen.

      Reply
  5. Grace

    Jared, You can get most of the sauce ingredients in single serving packages – Walmart carries MaraNatha PB packs in stores, or you can buy other brands on Amazon. Chinese restaurants have the soy sauce packs. Not sure where I’ve seen sriracha packs but pretty sure they exist. And there’s garlic powder or Harmony House dehydrated garlic. HH is also a good source for the dehydrated veg mix and you can presoak veggies and garlic together. If you can’t find vinegar single serves – vinegar will keep a long time in a small bottle anyway. So if you’re planning a long trip, or you want to prep way ahead of time, you can still do a version of this recipe. (I’m planning to try it for the vegetarian patrol on a scout trip to Yosemite this summer – will have to package ahead of time and fit meals in bear canisters. Will test at home first, but haven’t yet. If you pre-hydrate the veggies for a while, I think it can be done as a just-add-boiling-water-to -ziplock-bag meal. More plastic that way. I’ve done it with Ramen pesto so should work for this, too.)

    Reply
    1. Tanya Krezevska

      Hi Jared! We kept our for about one week. But it depends on the climate in the region you are hiking.

      Reply
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