Ultralight Asian Curry & Pickled Slaw
Curry Noodle Bowl is a do-it-yourself Asian style dehydrated meal. You don’t need a dehydrator, because the ingredients can be found at most grocery stores. Save time and money while getting a delicious high quality ultralight meal.
Save money, do it yourself curry recipe
Dehydrated meals for wilderness travel are a staple on many outdoor expeditions, however paying $4-12 per meal can get expensive very quickly. Homemade Curry Noodle Bowls are the do-it-yourself easy to make at home solution to pricy dehydrated meals. Grocery store pricing, the average price per Curry Noodle Bowl is $2.90! That is a killer deal for a nutritional dehydrated backcountry meal! The noodles provide whole grain sustained energy, the PBfit Powder has protein, and Chia seeds are rich in antioxidants, fiber, magnesium, zinc, iron and calcium.
How to pickle vegetables
Trail pickling might sound like a wild idea, but Ziplock Pickling is a creative way to preserve vegetables in the backcountry. Bringing fresh ingredients on long trips can be difficult since most fruits and vegetables spoil quickly or are too heavy to carry. Pickling is a method of preservation by filling a vegetable with acidity, which discourages the growth of bacteria. I recommend Bragg’s Organic Apple Cider Vinegar for pickling, because it has the needed 5% acidity for proper picking.
One extremely important tip to remember is: once you open the bag and expose the pickled vegetables to oxygen, the picking process is over and the veggies are now susceptible to bacteria. Eat the contents and drink the juice after opening the Ziplock.
Rehydrate with pickle juice
The vinegar based picking liquid from the slaw is a replenishing tonic that can be drunken alone or mixed with water. The pickle juice has sodium and vinegar — both necessary in aiding athletes in re-hydration. You can add some water to the ziplock bag, or pour the liquids into a cup.
For warm noodles use a Jetboil or fast cooking stove.
- 2 tbsp PBfit Powdered Peanut Butter
- 1 1/2 tbsp 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
- 2 tbsp Dried Miso Soup (Kikkoman's Miso is in most 'Asian' aisle of grocery store)
- 2 oz Annie Chun's Brown Rice Noodles
- 1/8 cup Cole Slaw Mix (in grocery store's salad bags section)
- 1/2 tsp Grated Ginger
- 2 tbsp Vinegar (make sure it has at least 5% acidity)
- 1 tbsp water
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 2 Reliable Sealable Plastic Containers (strong Ziplock bags)
Combine noodles, miso, chia, wasabi, white pepper, garlic, curry and coconut powder into Ziplock bag. Label: Curry Noodles Add 2 cup water. soak. flash boil.
Mix vinegar, water, sugar and salt in a Ziplock bag until salt and sugar dissolve
Add carrots, cabbage and ginger to Ziploc, and gently shake ingredients until fully immersed in liquid.
Remove all air from Ziploc and seal. Double check seal to make sure its tight.
Double bag Ziploc with 2nd bag
Empty contents of Curry Noodle Ziplock into cooking pot and add 2 cups water (for soupier noodles, add more water)
Let noodles and sauce soak in water for 10-15 minutes. *For cold noodles soak 20+ minutes until desired noodle consistency is reached, then eat cold out of pot.
For warm noodles turn on stove on high and heat noodles until steam rises through pot. Turn off stove. Grab Chopsticks or spoon.
Add vegetable slaw to the top of your noodles, but save the pickled juice! Noodles are ready, eat up!
Drink pickling juice straight or add to water.
When you finished eating, be sure to clean your prep and eating area and always leave no trace behind.
I invented this recipe as something that can cook itself while you set up camp, or take a break. By soaking the noodles and sauce, you're allowing the ingredients to re-hydrate themselves without you having to worry about wasting fuel or doing any cooking. Try these cold noodles on hot days; you can add water ahead of time and let the noodles rehydrate in your pack while you keep going. The pickled slaw adds bright flavors and nice crunch to this dish. Be sure you don't expose the pickled slaw to air before you're ready to eat, the slaw should last a week unrefrigerated. In addition, the vinegar is a rehydrating tonic, paced with electrolytes, so drink up!