Peanut Curry Noodle Bowl with Picked Slaw

This meal is pack friendly, lightweight and full of great ingredients that will support your tired body in the backcountry. And, this recipe is very easy to personalize to your liking. Feeds 1 person.

Before you hit the trail, prep your ingredients at home.  All of my spices and seasonings are in powdered form to keep this meal lightweight (8 oz) and to ensure long shelf-life.  In a Ziploc or sealable container combine:

Curry Noodle Ingredients:

• 2 Tbsp PBfit (peanut powder)
• 1 1/2 Tbs Coconut Powder
• 1/4 tsp Curry Powder
• 1/2 tsp Dried Minced Garlic
• 1/8 tsp White Pepper
• 1/8 tsp Wasabi Powder
• 1 Tbsp Chia Seeds
• 1/2 Tbsp vegetable, beef, chicken, shrimp powder flavoring or Miso Powder
• 2 oz Whole Grain Rice Noodles (can substitute with any thin rice noodles)

That’s it for the noodles and sauce!  Simple.  These ingredients are versatile, keep them on hand so you can quickly prepare for any backcountry excursion.  Next prepare your Pickled Slaw. Substitute your own vegetables to personalize to your liking.

Pickled Slaw Ingredients:

• 1/8 Julienned Carrot (washed and peeled)
• 1/8 cup Chopped Cabbage
• 1 Tbs Sliced Ginger
• 2 Tbs Vinegar (rice/apple cider….make sure it has 5% acidity)
• 1 Tbs Water
• 1/2 tsp Sugar
• 1/2 tsp Salt
• 2 Heavy Duty Ziplock Bags or lightweight sealable containers

The fun part about this dish is the pickled vegetables.  I use Ziplock bags to pickle vegetables without refrigeration while I'm out on the trail.  Pickling is a method of preserving foods by the addition of acid, for this dish I’m using Apple Cider vinegar.  There are many different flavors of vinegar that you can use for pickling, but make sure you choose a vinegar with 5% acidity. In addition to adding crunch and freshness to your noodle bowl, the picking juice replenishes, rehydrates and revitalizes your sore body...so when you're done with the veggies add the pickling juice to your water or drink  the pickling juice straight. 

Trail Pickled Slaw directions to prepare at home:

1. Mix vinegar, water, sugar and salt in a Ziplock bag until salt and sugar dissolve
2. Add carrots, cabbage and ginger to Ziploc, and gently shake ingredients until fully immersed in liquid.
3. Remove all air from Ziploc and seal.
4. Double check seal to make sure its tight.
5. Double bag Ziploc with 2nd bag

                                                                 ON THE TRAIL DIRECTIONS:

1. Pour dry ingredients into cooking pot and add 2 cups water (for soupier noodles, add more water).
2. Let noodles and sauce soak in water for 10-15 minutes.
3. *For cold noodles soak 20+ minutes until desired noodle consistency is reached.
4. — For warm noodles turn on stove, heat pot with soaked noodles.
5. — When water begins to boil turn off stove.
6. Add vegetable slaw to the top of your noodles, but save the pickled juice!
7. Drink pickling juice, eat your noodles, and enjoy!