Trail Cooking

Jerky & Vegetable Noodle Bowl

Ramen is pretty low class. It’s also pretty nutritionally dismal. It is however comfort food that is easy to prep. When you use ramen, see it as the carb, and add in goodies to make it a worthy meal. This noodle bowl only takes a few more minutes of prep time than plain ramen, and will fill you up nicely.

The recipe is done one pot method, it can be done FBC, though the vegetables and jerky need a longer sitting time to rehydrate. To be honest it works best in a pot, so it gets the extra time to soften up.

Jerky & Vegetable Noodle Bowl



Add 2½ cups water, broth powder, dried vegetables and jerky to a small pot (anything from a 1.1 to 2.0 Liter works). Let soak for 5 to 10 minutes (longer at altitude/cold weather).

Bring pot to a boil on your stove.

Add in ramen block, let simmer rapidly for 3 minutes (stir often, lowering flame as needed).

Take off heat and enjoy.

Serves 1.


We used a 1.25 ounce bag jerky, in Sweet Korean BBQ Pork flavor. Costco carries it in multiple packs, that are snack size. I find that pork works a lot better than beef jerky in this recipe. Turkey jerky is a good sub. Use whatever flavor profile you prefer.

If you don’t consumer gluten, rice ramen works well. Find single serving rice ramen in the Asian/Ethnic aisle of most grocery stores. Proceed as above.


One thought on “Jerky & Vegetable Noodle Bowl

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.