- 3 oounce pack ramen (any flavor)
- 1⁄4 cup shelf stable bacon
- 1⁄4 cup shelf stable parmesan cheese
- 1⁄2 tsp granulated dried garlic
- 1⁄4 tsp red pepper flakes
- 1⁄4 tsp ground black pepper
- 1 Tbsp olive oil or 1 packet
At home:
Combine the bacon, cheese and seasonings in a snack size zip top bag. Tuck the pack of ramen and oil packet with it. If doing the recipe FBC style, pack the ramen in a quart freezer bag (discard the ‘flavor’ packet for all 3 methods).
In camp:
Freezer Bag method:
Bring 1½ cups water to a near boil and pour over the pasta. Seal tightly and put in a cozy for 5 to 10 minutes. Drain off the water and toss with the oil and then the seasoning bag.
Insulated mug method:
Break up the ramen, add to a large mug. Add 1½ cups boiling water, cover tightly and let sit for 5 to 10 minutes. Drain off the water and toss with the oil and then the seasoning bag.
One pot method:
Bring 1½ cups water to a boil in your pot and add in the ramen. Cook for 3 minutes, drain off remaining water carefully and toss with the oil and then the seasoning bag.