This one pot dinner recipe for Sesame Noodles comes from Trail Cooking: Trail Food Made Gourmet on page 246. It’s a filling meal and truly serves 2 large appetites.
The recipe is a bit more “hands on” than some, but is well worth the extra effort. It would make a great meal for cabin and front country base camps due to the extra weight.
The sauce carries well, even in summer. It will last a few days even, with no issues due to the salt and vinegar used. You can use what you like for the soy sauce. If you are really watching your sodium, use coconut aminos as they are often far lower than even lower sodium soy sauce.
The dehydrated carrots plump up while the water comes to a boil, but be sure to use freeze-dried green peas, and not dehydrated ones. Dried ones take a long time to rehydrate, and this is one area where freeze-dried is worth it for an ingredient.
Sesame Noodles
In a snack-size bag:
- ½ cup dried diced carrots
- ¼ cup freeze-dried green peas
In a sandwich bag:
- 8 ounces spaghetti or angel hair, broken in half
In a leakproof container:
- 2 Tbsp lower sodium soy sauce
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
- ¼ tsp red pepper flakes
- ¼ tsp granulated garlic
- ¼ tsp sugar, white or brown
Also take:
- 5-ounce pop top can or 7-ounce pouch chicken breast
One Pot Method:
In a 2-liter pot (preferably non-stick), add 6 cups water and the dried vegetables. Bring to a boil, add in the pasta and cook for time on pasta package (angel hair is 4 to 5 minutes, try to use pasta that cooks under 6 minutes).
Drain the remaining water off.
Add the chicken, any broth, and the sauce (shake before adding). Toss well to combine.
Serves 2 larger appetites.
~Sarah
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