“ Gourmet” Backcountry Ramen
Freeze dried backpacking meals while super convenient and sometimes quite delicious (I’m looking at you Right on Trek) can often not be the most cost effective option for backpacking in the wilderness. Plain instant ramen while cheaper than cheap, doesn’t offer an appealing macronutrient or complex flavor profile on its own. Hence why I’ve developed this beautiful little highly customizable recipe!
“ Gourmet” Backcountry Ramen
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Don’t get me wrong if you’re just starting out as an overnight hiker, or just don’t want to calculate nutritional values, these are a fantastic option Right on Trek is the absolute best, real food, packaged backcountry meals I’ve ever come across. They even have full day meal kits to really take the meal planning stress away. These meals aren’t loaded with preservatives and most ingredients are organic, plus they’re hearty and light weight! So excited to try more of their products, but the béchamel Mac and cheese is *chefs kiss* and I hear the bolognese tastes like real home cooking. (Look out for a blog post after I’m able to try more of their options friends!)I can’t wait to dig into the Chicken Coconut Curry!
If you’re looking to do a little more diy and super cheap “gourmet” meal this ramen I’ve concocted is the ticket to a flavorful, filling meal.
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| Enjoying Teriyaki Turkey ramen with a view of Reid Lake. |
I made this one up out of need for space in my bear vault. My dog and I went on solo 3 day adventure in the Huron National Forest in located in the northeastern lower peninsula of Michigan. I didn’t necessarily account for the space dog food would consume. So, the mountains of Peak Refuel, Mountain House Adventure Meals my husband acquired, nor more than one of my beloved Right on Trek meals were fitting around the portioned bags of dog food my 12 year old Golden would require.
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| My dog enjoying the view of Reid lake on a misty morning from the comfort of our tent. |
Since she matters on her birthday trip more than I do, I figured out how to downsize my rations. I did this eating Starkist pre seasoned packets, with crackers or a tortilla, and Smart Bowls for lunches and this ramen for dinner. I made two variations because I’m an individual who struggles to eat the same meal over and over. I created a Korean beef version, as well as a chicken/turkey teriyaki variation.
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| Ingredients for the Teriyaki Turkey version of the recipe. |
They clock in at roughly 46g of protein, 90g carbs, and 25g of fat each. (These are rough estimates and depend on the products you choose to use)
Both offer high a variety of vegetables and great flavors, and if you aren’t super lazy on how you package it, textures!
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| Close up of the Teriyaki Turkey ramen pack after rehydration. |
The Korean Beef (this is a similar product gets its namesake from the delicious jerky Aldi happened to have recently but you could definitely make this with the run of the mill teriyaki beef you can find at any store as well. I was unable to find chicken jerky made for humans, so teriyaki turkey jerky was the winner.
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| Ingredients used in the Korean Beef ramen version of the recipe. |
First thing first, if you don’t have a dehydrator you can use your oven you just will definitely need more time and to baby sit your veggies due to temperature. I was sort of lazy, and utilized frozen a diced carrot, pea, and sweet corn mix. I also used a container of pre sliced mushrooms, and cut some cilantro and green onions with scissors. I spread all these items onto a parchment paper lined dehydrator tray, and placed the frozen veggies without thawing them. It worked out well.
Of course you could get prepackaged freeze dried or dehydrated vegetables of your choice or get a ramen topper mix like this one.
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| A selfie I snapped at the trail head of the Reid Lake Foot Travel Area. |
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| Off at the beginning of our hike into Huron National Forest. |
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| First views of Reid Lake in Huron National Forest in northern Michigan. |
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| My dog in her own backpack admiring the view as we made it to Reid Lake in Huron National Forest. |
Once my veggies were dehydrated I let them cool and then put them into a gallon sized freezer bag. If you’d like, a large stasher bag would be a great eco friendly alternative to a plastic bag, but you’ll need to be sure you can wash it out properly in the wild or make sure you have room in your food storage system, like the bear vault B450 jaunt bear canister. Then add your jerky, be sure to break it up a little bit because large pieces will not rehydrate as well!
I added ground ginger, garlic powder, onion powder, Tajin Classico seasoning, furikake, and crunchy chili crisp to keep the flavors more interesting! I also used bone broth powder to up the protein and gut healthy micronutrients. Bare Bones has a variety of flavors, and while I opted to use beef and chicken depending on jerky choice, they also have Ramen, Lemon Ginger, Mushroom, and Thai Coconut that I’m DYING to try!
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| Ginger, garlic, onion powder and other seasonings used to elevate this delicious and easy meal. |
From there the bag will keep for at least a week if not longer with proper storage in a cool dry place, especially with an oxygen absorbing packet. When you’re at your campsite and hungry, start by simply boiling a cup of water. Before adding water, pull out the soy sauce seasoning pack, any toppings you may have separated from the noodles, and the silica oxygen absorber packet.
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Everything ready to make a delicious ramen dinner! |
Once those items are removed, pour the water directly into the bag when, ready to eat. You will have best results if you place the bag inside of an insulated sleeve and allow to rehydrate for about 10 minutes. Add toppings and soy sauce powder as desired.Then dig in!
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| Enjoying a little noodle slurp at The Reid Lake Foot Travel area! |
“ Gourmet” Backcountry Ramen
Recipe:
(Severs one hungry hiker)
Tools:
Dehydrator or oven
Plastic bag or silicone bag
Ingredients:
*note this is highly customizable to your taste, dietary needs, and what is available to you be creative!
1 packet soy sauce ramen
1 (3serving) package jerky of choice (preferably an Asian inspired flavor like this Korean bbq jerky)
1/2 pint of sliced white mushrooms (dehydrated)
1/4 bag frozen pea, carrot, corn, veggie medley (dehydrated)
3 green onions (dehydrated)
1/4 cup cilantro (dehydrated)
1 packet Barebones instant bone broth (use beef or chicken depending on jerky choice; they also have Ramen, Lemon Ginger, Mushroom, and Thai Coconut!)
1 tsp ground ginger
1/2 tsp Tajin Classico seasoning (optional)
1 tsp garlic powder
1 tsp onion powder
1 tbs Real Naturals crunchy chili crisp (does add 🌶️)
1 tbs Green Nori Furikake Muso from Japan
Instructions:
1.) line dehydrator trays with parchment paper. Place sliced mushrooms in a single even layer on one tray, repeat with frozen mixed veggies and herbs(cilantro and green onion) on their own trays, do your best to keep these in a single layer. Place the mushrooms closest to the heat source/ fan, place the veggies on the next tray up, and the herbs on the top most part of the dehydrator.
2.) Dehydrate for 3-8 hours at about 125°F. Mushrooms should be brittle and break when fully dehydrated, they shouldn’t bend. The veggies should be hard and completely dry, while the herbs should be crisp to the touch and flake in your hands easily.
3.) Place dehydrated herbs and vegetables, in bag open the package of noodles and separate the brick into two halves. You should be able to pull it apart and maintain the original shape. Add jerky, breaking up large chunks into bite sized pieces to ensure proper hydration, and remaining ingredients, keeping the oxygen absorber and the seasoning packet from the noodles in the bag. Seal bag until you’re ready to use. It should keep for a week assembled without issues.
***note if you want to maintain the texture of the chili crisp, keep that and the furikake in their own small baggy, you can keep the seasoning pack in here too***
4.) When ready to use boil 1 cup of water, 1 and 1/2 if you like your ramen soupy. Pull oxygen absorber and flavor packet (or baggie) from bag. For best results place the bag in an insulated sleeve to help with hydration. Pour water in bag seal and close sleeve. Let soak for 10-15 minutes.
5.) Season with soy sauce seasoning packet to taste. Enjoy your noodles!
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| Enjoying a big bite of my Ramen while my dog rests behind me at our campsite! |
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