Thai Red Curry Noodles
Bring the delightful flavours of a Thai red curry to your campsite with this easy, ultralight recipe.
Ingredients
- 280 g ramen noodles (or 4 blocks)1
- 20 g red curry paste
- ¼ cup dried vegetables any kind2
- ¼ cup soy chunks or textured vegan protein
- 10 g coconut milk powder3
- salt and pepper to taste
- 1 tsp coconut oil optional
- 1 tsp dried minced onion optional
- ½ cube bouillon optional4
Instructions
At Home
- To pack this, you need 3 containers for ingredients grouped as follows: dry ingredients (noodles, soy chunks, dried vegetables, coconut powder, dried onions, if using), curry paste mix (curry paste, bouillon cube and coconut oil, if using the last 2) and salt and pepper mix.
- If packing for a single meal, the last two can also be combined into a single spice mix. Additionally, you can keep the noodles separate but I find it easy enough to fish them out when cooking.
At Camp
- Put the curry paste mix into the pot with a dash of water and fry it lightly. When it starts sticking and gets hard to stir, add a bit more water. It should have the consistency of a thick sauce at this stage. The "sauce" will start to sputter as it cooks.
- Add some more water, then add all the dry ingredients, breaking the noodles up so they fit in the pot. Pour enough water to cover, leaving a bit of room for when it gets to a boil.
- Bring to boil, add salt and pepper to taste and cook until the noodles are done and the dehydrated ingredients are fully rehydrated, usually no more than 10 minutes.
Notes
- I like using these ramen blocks/cakes as they’re pretty compact, but you can substitute that with any other kind of noodles!
- I used a dried vegetable soup mix, but feel free to use whatever you can easily find in a grocery store, for example, dried mushrooms. Other optional add-ins can be seaweed or garlic.
- Feel free to add more for extra creaminess.
- Adjust or omit the salt if using a bouillon cube.