Greens & Noodles

Greens & Noodles

  • 3 ounce baked ramen or chuka soba noodles, broken up
  • ¼ cup freeze-dried zucchini slices
  • ¼ cup freeze-dried edamame
  • 1 cup crumbled freeze-dried spinach
  • ¼ tsp dried red pepper flakes
  • ¼ tsp crumbled dried rosemary
  • 1 packet lower sodium veggie broth or 1 tsp bouillon
  • 1 Tbsp shelf stable parmesan cheese (green can)

At home:

Pack the dry ingredients except for the cheese in a sandwich or quart freezer bag. Pack the cheese in a small bag and tuck in with the ramen.

In camp:

FBC method:

Add the broth concentrate (if using) and 1½ cups near boiling water to the bag. Seal tightly and put in a cozy for 10 minutes. Stir well and mix in the cheese.

Insulated mug method:

Add the dry ingredients, broth concentrate and1½ cups boiling water to the mug. Stir well, cover tightly and let sit for 10 minutes. Stir in the cheese.

One pot method:

Bring 1½ cups water and broth concentrate to a boil in a pot. Add in the ramen and cook gently boiling for 3 minutes. Turn off the stove and let sit for a couple minutes, covered. Stir in the cheese.

Serves 1.
Broth concentrate sticks can be found online at and also at grocery stores. You can use lower sodium bouillon powder instead – add the to the bag of dry ingredients. For the baked ramen, if you cannot find any substitute baked chuka soba (Chinese noodles) for it. Discard the “flavor packet” with the ramen.
Nutritional stats: 480 Calories / 11 grams Fat / 600 mg Sodium / 9 grams fiber / 26 grams Protein. Weight: 4.2 ounces.