Edamame Noodle Bowl

Edamame Noodle Bowl

  • 3-ounce package baked ramen or chuka soba noodles
  • ¼ cup freeze-dried edamame
  • 2 Tbsp freeze-dried mushrooms, crumbled
  • 1 Tbsp freeze-dried corn
  • 1 Tbsp freeze-dried green peas
  • 1½ tsp low sodium vegetable bouillon
  • 1/8 tsp red pepper flakes
  • 1 tsp lower sodium soy sauce
  • 1 tsp sesame oil

At home pack the dry ingredients in a quart freezer bag, sealing tightly. Put the soy sauce and sesame oil in a leakproof bottle.

FBC method:

Add 1½ cups near boiling water and the sauce to the bag. Seal tightly and put in a cozy for 10 minutes.

Insulated mug method:

Add 1½ cups boiling water and the sauce to the dry ingredients in your mug. Cover tightly and let sit for 10 minutes.

One pot method:

Bring 1½ cups water and the sauce to a boil in your pot. Add in the dry ingredients, bring back to a boil and simmer for 3 minutes. Take off the heat and let sit for a minute or two to cool down.

Serves 1.
Weight of meal is around 4½ ounces dry. For the soy sauce you can carry 1 to 2 packets instead if desired.