Thursday, August 12, 2010

Gluten-free Vegan Asian Noodles for Backpacking

The traditional noodle for backpacking is Ramen, but they don't work if you are gluten intolerant or a celiac.  There are some pre-packaged asian soup mixes available that are gluten free, but more likely then not they contain shrimp, or MSG.  Here is my answer to the need for easy backpacking noodles, that are almost as fast as Ramen, but much more delicious and nutritious.

Asian Noodles or Pancit

1. In the Asian Section of the store buy some glass noodles, or Vermicelli made from mung beans or peas.  They are clear, very thin noodles.

2.  Dehydrate some vegetables at home for your noodles.  I used dehydrated frozen broccoli, and peas and carrots.  (Directions on this page.) Be generous with the veggies.  This is the nutrition of your soup.

3. Make a Seasoning Mix from:

- gluten free vegan chicken-like seasoning (I use La Chikky by The Vegetarian Express)
- onion powder
- garlic powder
- salt
- any other flavor you desire

Make your own mix.  Be generous with the veggies.  The are the nutrition in this mix.  There really isn't much in the noodles.  Then put in chicken-like seasoning, onion powder, garlic powder and salt, according to how flavorful you like it.  You might want to experiment at home with this one too, to see how much you need.

In camp, put your noodles in the pot, and just cover with water.  Pour in your generous amount of veggies and seasoning mix to taste.  Bring to a boil, and start trying to stir.  The noodles soften quickly soon after the water boils.  They will absorb most of the water.  Once the noodles are soft, you can eat.

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