CAMP CHEF: SUPER RAMEN

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Welcome to our recurring series- Camp Chef! In this series of posts, we will discuss cooking in the backcountry and highlight some of our favorite recipes to use in a variety of situations. We will focus on simple, easy, and nutritious recipes that have proven delicious in the mountain environment, and offer related tips & tricks for staying happily fed in the backcountry.

Cooking & eating on a longer mountaineering trip can quickly become dreary. The ease of use of performance foods & dehydrated meals can give way to gut-rot & a loss of appetite. One of the best ways to reduce the monotony of food in the backcountry is to incorporate some fresh-cooked recipes into your itinerary. While these meals are more complicated to cook and heavier, they offer a nice break from bland, processed alternatives.

Super Ramen (serves 3 people):

  • 3 packet ramen
  • 1/2 cup mushrooms
  • 1/2 cup snap peas
  • 1/2 cup liquid egg
  • 1/4 cup scallions
  • 1x bullion cube
  • Garlic powder, to taste
  • Chili powder (optional)

Begin by boiling water and adding ramen and a bullion cube. Once the bullion cube is dissolved, add liquid egg. Let simmer for 2-3 minutes. Next add scallions, garlic powder and other desired spices. Stir and remove from heat. Add snap peas and mushrooms on top as desired.

Check out Matt’s video instructions to see more.

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