Vegetable Curry Noodles

Vegetable Curry Noodles

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On my snowshoe to Bear Lake up the Mountain Loop Highway, I left my food preparation for that last minute dash out the door. Scanning the fridge for something I could heat up and throw in a thermos, I noticed all the dehydrated ingredients I have from last summer. Hmmm, what could I mix up and just throw some hot water on?

#currysauce #sweetpotatonoodles #veggies #salt

Some people wonder why you would want to prepare your backpacking meal ingredients separately and this is why.  I have a section in my fridge just for my dehydrated food.  I could keep it on the counter or in the freezer but this is what works for me.  By keeping them in individual jars, I can mix and match my meals!  Plus, some things simply last longer than others and I don’t want to toss out a whole meal just because one ingredient (usually meat) has gone funky (which happens after a year or so, for me).

I find my purple sweet potato noodles at my local Asian market.

For easier rehydration on trail, I prepare them first and then dehydrate them.

For these, I soaked them in coconut aminos  after cooking but before dehydrating to give them a little extra flavor.

You will need:

Dehydrated Curry Sauce

Dehydrated Sweet Potato Noodles

Dried Veggies

Sea Salt

You can find more information about how I dehydrate my vegetables on my post, Eat Your Veggies!, and my recipe for curry (see recipe below). You can use a curry sauce of your choice; I like mine because it is nightshade free and already includes coconut milk, as well as nutrition like fiber and Vitamin A.

Before I left the house in the morning, I filled my thermos full with the dry noodles, added about 2 Tb of curry sauce and tossed on some dried vegetables. If using you own curry sauce, you could add powdered coconut milk at this point.  I boiled some water and poured it on top to cover (like you might do on the trail).  I closed the lid and threw it in my pack.

By the time I go to the lake, the noodles were ready for lunch!

I have to say, this was like being able to enjoy Cup O’Noodles again.  But WAY better!

When I go to prepare this for a backpacking trip, I will put the ingredients in a freezer Ziploc bag that I can just add hot water to. Easy peasy!

Looking for some more tasty hiking and backpacking meal ideas? Check out my Backpacking Paleo page for some of my favorites.

Want to make sure you don’t miss the ones I am planning for this year’s hiking season? Subscribe to my blog and get them straight to you Inbox.

Pumpkin Curry Sauce
Print Recipe
Servings Prep Time
4-5 servings 15 minutes
Cook Time Passive Time
10 minutes 12-15 hours in dehydrator
Servings Prep Time
4-5 servings 15 minutes
Cook Time Passive Time
10 minutes 12-15 hours in dehydrator
Pumpkin Curry Sauce
Print Recipe
Servings Prep Time
4-5 servings 15 minutes
Cook Time Passive Time
10 minutes 12-15 hours in dehydrator
Servings Prep Time
4-5 servings 15 minutes
Cook Time Passive Time
10 minutes 12-15 hours in dehydrator
Ingredients
Servings: servings
Instructions
The Sauce
  1. First, mix up the first set of ingredients (your spices). You can keep this in a small glass jar as it will be enough spice mix for 3 batches of sauce.
  2. Dice your onions and slice your mushrooms and sauté in coconut oil until soft and starting to brown.
  3. Stir in the coconut cream and pumpkin along with your curry spice mixture, lemon juice and grated ginger. Salt to taste.
  4. Let simmer on low about 5 minutes, stirring occasionally.
  5. Serve now over your favorite veggies, noodles or meat or puree in your food processor for a more unified cream sauce (or if you want to hide the mushrooms from your kids). Makes about 2 cups of sauce.
The Backpacking Meal
  1. If you haven't pureed the mixture yet, do so now. You want to have the sauce be as uniform as possible so it dries consistently.
  2. Spread out onto the jelly roll trays in your dehydrator as thin as you can, thicker means a longer drying time.
  3. Set the temperature to fruits/veggies (about 130 degrees) and let it go until the sauce is completely dry and can be picked up off the tray. You may need to flip it over so the other side dries, too.
  4. Pulse the dry sauce in your food processer until it makes a powder. The finer it is, the more easily it will rehydrate.
  5. Combine the curry sauce powder (1/4 cup) with the following dehydrated ingredients: sweet potatoes (1/2 cup), mushrooms and ginger, cabbage (1/4 cup), cashews (1 TB), chicken (2 Tb), cilantro (a pinch) and a few tablespoons of powdered coconut milk. For vegan, substitute with your favorite protein of more cashews.
  6. Keep in a quart size plastic bag in your fridge until ready to head out on a trip. Makes 4-5 meals.
  7. At camp, add hot water to cover. Let sit 8-10 minutes until tender. If using the cold water method, add water to cover 1-2 hours before you want to eat and let soak until tender.
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