Bag 1

• Fried shallots - ¼ cup or 16 grams

• Crispy pork floss - 2 Tbsp or 15 grams

• Dried peas and corn - 2 Tbsp or 15 grams

• Real bacon bits - 1 Tbsp or 11 grams

• Dried mushrooms - ½ cup or 7 grams

• Beef stock - ½ tsp or 3 grams

• Dried onion - ⅛ tsp or 1 gram

• Dried garlic - ⅛ tsp or 1 gram

• Dried chives - 1 tsp or 1 gram

• Ground chilli - few pinches

• Salt, pepper - few pinches

Bag 2

• Egg noodles - 1½ blocks or 85 grams

Container - sauce mix

• Honey - 1 Tbsp or 30 grams

• Sweet soy sauce - 1 Tbsp or 23 grams

• Sesame oil - ½ tsp or 2 grams

• Water - 2½ cups

Bag 1 - vegetarian option

• TVP mince - 1½ Tbsp or 15 grams

• Vegetable stock - 1 tsp or 6 grams

• At home preparation

  1) Label the bags and place all ingredients into the allocated bags and container.
  2) Copy or print out Method at camp and keep together with the bags.

• Method at camp

  1) In a pot add 2½ cups of water and all the contents of Bag 1 (vegetable mix), soak for 10 mins.
  2) After soaking, bring to the boil then add the noodles (Bag 2) and cook for a further 5-7 mins.
  3) Take the pot off the heat, pour into your bowl and drizzle the sauce mix over, mix through and serve.

You can buy dried crispy pork in any good Asian shop, otherwise you can use 25 grams of beef jerky but any variation will change the nutritional value. Soaking the vegetables reduces the cooking time.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/