Photo by Shreya Swaika
Who says you cannot be luxurious in the backcountry? You do not have to eat pre-packaged freeze-dried meals every night on each trip. There are numerous ways to get creative and still eat like royalty during a backpacking trip. It is only fair, considering how hungry one gets at the end of a long day hauling around that big backpack! That is why we at Pathloom have decided to share this deliciously easy Ramen recipe that will not fail to disappoint. Noodle dishes are great as the packets are light-weight and come with seasoning - thereby ridding you of the extra step of assembling a spice mix.
This recipe is ideal for a 2-4 day trip and should be consumed during the first or second day. It can be quite filling, and we recommend it for dinner. But hey, if ramen is your breakfast favorite, go for it all the same 😉 It is a single-portion recipe, so if you are with more people and like to share, feel free to multiply the ingredients accordingly. We have included pepperoni sticks as an optional ingredient, mostly out of convenience since pepperoni is a good trail snack, and we figured if you have it handy, why not add it to your noodles for some extra protein! It also contains egg, so if you are plant-based, leave that out.
Easy Ramen Veggie and Egg Bowl
Ingredients
1 packet of your favorite Ramen noodles
½ a Pepper (yellow/green/red)
A handful of dehydrated or fresh mushrooms*
1 boiled egg
Optional: 2 Pepperoni sticks
*dehydrated black shitake mushrooms can be easily purchased at grocery stores or outdoor stores.
Preparation
At home
Step 1: Boil 1 egg - Put the egg in a pot and cover with water. Put the pot over high heat and bring to a boil. Once the water is on a rolling boil, put off the heat and cover for 12 minutes. Then peel the egg and transfer to a zip lock bag.
Step 2: Finely chop the pepper, place in a bag and seal. Do the same for the mushrooms. If using dehydrated, they can be broken up by hand.
In the backcountry
Step 1: In a medium saucepan, add 500 ml of water, and bring to boil.
If using dehydrated mushrooms, first boil 300 ml of water and add the mushrooms to the pot. Boil for another 6-7 minutes or until mushrooms are soft. Then follow steps 1 - 3.
Step 2: Add Ramen noodles along with the included spice packets and vegetables, stir, and bring to boil. If adding pepperoni sticks, using the back of your spork, cut them into little chunks and add. Cook for another 3-4 minutes, stirring occasionally, and keep the lid on.
Step 3: Remove from heat. Cut the egg in half and place on top. Let it cool slightly and enjoy.
Photo from Wix
Tips and tricks
Write brief cooking instructions and water amounts on the zip-lock with a sharpie, or screenshot/print this recipe.
Use the ziplock bag as a garbage bag once the contents have been emptied into the saucepan.
While dehydrated mushrooms are lighter and more packable, do not hesitate to take some chopped fresh mushrooms, especially if you are planning to make this meal on the first day. Fresh mushrooms will be quicker as you will not have to rehydrate them.
We hope that this recipe satisfies your craving while in the backcountry!
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