- 3 ounce package ramen noodles
- 3 ounce pouch or 4.5 ounce can chicken breast with pop-top
- 1 packet asian sesame salad dressing
- 2 packets chopped peanuts
- 1 packet lower sodium soy sauce
- 1 packet red pepper flakes (or a healthy pinch)
Pack the ramen (toss the flavor packet) in a quart freezer bag, breaking the brick into quarters first. Tuck in all the packets with it.
In camp:
FBC method:
Add the chicken to the bag and 1¼ cups boiled water. Seal well, put in a cozy and let sit for 5 minutes. Drain carefully any remaining water. Sprinkle in red pepper flakes to taste along with the soy sauce and dressing. Toss to coat, adding in half the peanuts. Sprinkle the the other half on top.
Insulated mug method:
Add the noodles and chicken to your mug. Add 1¼ cups boiled water and cover tightly. Let sit for 5 minutes. Drain carefully any remaining water. Sprinkle in red pepper flakes to taste along with the soy sauce and dressing. Toss to coat, adding in half the peanuts. Sprinkle the the other half on top.
One pot method:
Bring 1¼ cups water to a boil, turn off the stove and add in the noodles and chicken. Cover tightly and let sit for 5 minutes. Drain carefully any remaining water. Sprinkle in red pepper flakes to taste along with the soy sauce and dressing. Toss to coat, adding in half the peanuts. Sprinkle the the other half on top.
