- 1 cup dried rice noodles
- 1/4 cup chopped peanuts
- 1/4 cup freeze-dried vegetables
- 2 tablespoons powdered peanut butter (such as PB2®)
- 1 1/2 teaspoons powdered chicken bouillon
- 1 1/2 teaspoons freeze-dried cilantro
- 1 teaspoon chia seeds (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 dash cayenne pepper (optional)
- 1 cup boiling water
- Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.
- Reconstitute rice noodle mixture by pouring in 1 cup boiling water. Mix well and let cook until noodles and vegetables are tender, about 10 minutes.
04/01/2018
recipepes.com
Backpackers' Thai Noodles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
