- 1 packet rice noodle ramen*
- 1 Tbsp dried diced carrots
- 1 Tbsp diced dried onion
- 1 Tbsp dried shredded cabbage*
- 1/8 tsp red pepper flakes
- 1 can 3 to 5-ounce chicken, pop top or 2.6 to 3-ounce pouch
- 2 Tbsp shredded coconut
At home, pack the noodles and dry vegetables in a quart freezer bag, tucking the flavor packet/oil packet in with it. Put the coconut in a small bag and place it and the chicken with the freezer bag.
In Camp
One Pot Method:
Add 1 cup water to a small pot, boil, and add the chicken and dry ingredients. Cook for 1 minute, then sit for 2 minutes. Add in the flavor and oil packets, tossing well. Sprinkle on the coconut on top.
FBC Method:
Place the freezer bag in an FBC Cozy. Add the chicken and 1 cup near boiling water to the bag. Mix well, seal tightly and put in a cozy for 5 minutes. Do not let sit to long, as the noodles can get mushy.
Carefully drain off any remaining water, leaving a few Tablespoons behind. Stir in the flavor packet and the oil. Top with coconut and eat.
