Jerky Ramen

This is not an ultralight dish as it is written. It’s a great one for the first night at camp. You can lighten it up with bringing dehydrated veggies and foregoing the fresh garnishes. This ‘recipe’ comes out different every time I make it, depending on what I feel like eating and what ingredients I have on hand. This is how I did it most recently. I have aspirations to add a poached egg at some point. Be creative!


Ramen (you can get as simple or as fancy as you want with it)


Soy Sauce



Rice Vinegar


Veggies ( we did mushroom, bok choy, & shredded carrot)


Green Onion



Pot for boiling water



Before you leave, fill a squeeze bottle with a mixture of soy sauce, honey, mirin, and rice vinegar to taste.  Pre cut the veggies and put them in a freezer bag. Put the cilantro and green onion in a separate bag. Fill your boiling pot with enough water to cook the noodles, but not too much that it overflows. Add the jerky to the cold water (this will ensure that it rehydrates). Bring water with jerky to a boil and add the noodles. Boil for a couple minutes until cooked through. While the water comes to a boil, cook the veggies in the skillet over a fire with a few squirts of the sauce mixture.

For real, you can do fresh veggies:


Drain the ramen & jerky and add to the skillet. Add a couple more squirts of the sauce and cook until it seems tasty.  Alternatively, you could add the veggies to the pot and keep the broth. Garnish with cilantro, green onion, and sliced avocado. Spice up with some Sriracha.

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