Backpackers' Thai Noodles recipe
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- 1 cup dried rice noodles ¼ cup chopped peanuts ¼ cup freeze-dried vegetables 2 tablespoons powdered peanut butter (such as PB2®) 1 ½ teaspoons powdered chicken bouillon 1 ½ teaspoons freeze-dried cilantro 1 teaspoon chia seeds ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon ground ginger ¼ teaspoon garlic powder ⅛ teaspoon ground black pepper 1 dash cayenne pepper 1 cup boiling water
Nutrition Info
- 891.1 caloriescarbohydrate: 148.6 gcholesterol: 0.4 mgfat: 23.9 gfiber: 12.6 gprotein: 23.8 gsaturatedFat: 3.3 gservingSize: -sodium: 1591.9 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Backpackers' Thai Noodles
Directions
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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.