This clean-out-the-pantry recipe started off as a high-protein meal, but then I found two jars of freeze-dried noodles in the hiker pantry, and I decided to make this a BIG meal and add in some carbs (which also do have more protein, so there is that). It’s a satifying recipe, and will fill you up.
Making instant noodles at home is very easy, and this post shows you how to both freeze-dry and to dehydrate them.
Creamy Chicken with Vegetables
Ingredients:
- 1 cup freeze-dried or dehydrated noodles
- ½ cup freeze-dried chicken
- ½ cup freeze-dried peas
- 1 Tbsp dried diced carrots
- 1 Tbsp sour cream powder
- 1 Tbsp butter powder
- 1 tsp or 1 packet low sodium chicken broth powder
Also Take:
- 1 packet or 1 Tbsp olive oil
- 1 Tbsp or packet of shelf stable parmesan cheese
Directions:
Pack the dry ingredients in a quart freezer bag, tucking the oil and cheese with it. It can also be packed and prepared in an MRE style mylar bag.
One Pot Method:
Add 1½ cups water and oil to a pot and bring to a boil. Add in the dry ingredients, stirring well. Cover tightly and let sit for 15 minutes. In cool weather or at high altitude, use a pot cozy.
Add in the parmesan cheese and stir.
Freezer Bag Cooking Method:
Place the freezer bag in an FBC Cozy, add in the oil and 1½ cups boiled water. Stir well, seal tightly, and let sit for 15 minutes. Stir in parmesan cheese.
If using a mylar bag, pour boiled water into it directly.
Serves 1 large appetite.
~Sarah