Curried Chicken Ramen
Ramen with chicken, curry, and vegetables. Built for warming from the inside during cold weather.
- calories
- 500
- weight
- 5 oz
- cal / oz
- 100
- protein
- 36 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 min
- water
- 500 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Winter / snow
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Ramen noodles | 1 pouch | discard the seasoning packet |
|---|---|---|
| Chicken pouch | 1 (7 oz) | |
| Dehydrated coconut milk powder | 2 tbsp | adds richness without carrying liquid weight |
| Dehydrated vegetable soup mix | 3 tbsp | carrots, onions, tomatoes, peas, celery, peppers, green beans work well |
| Curry powder | 1.5 tbsp | use 1 tbsp for mild, 2 tbsp for pronounced heat |
| Red pepper flakes | to taste | |
| Salt and black pepper | to taste |
Method
- Boil 500 ml of water in your pot.
- Add the ramen noodles and discard the seasoning packet.
- When the noodles start to soften, stir in the dehydrated vegetables and curry powder.
- Once the vegetables have mostly hydrated, add the chicken pouch and coconut milk powder.
- Stir and simmer on low heat for five to seven minutes.
- Season with salt, pepper, and red pepper flakes to taste. Eat.
Curry powder and dehydrated vegetables act as a stand-in for a simmered stock, and coconut milk powder delivers richness without weight. Shelf-stable chicken is convenient protein that packs small. The formula prioritizes warmth over complexity—on cold nights this is meant to heat you from the inside. The spice level scales with your tolerance: dial the curry down or lean into heat with red pepper flakes.
Everything stays in one pot, and the whole cook runs under fifteen minutes once water boils. Skip the ramen seasoning packet; it competes with the curry rather than complementing it.
Packing
At home, measure curry powder, red pepper flakes, salt, and black pepper into one bag. Coconut milk powder and vegetable mix can be pre-measured into their own bags or combined. The ramen and chicken pouch are ready to go as-is.
Variations
- Use 350 ml of water for a stew-like consistency rather than a soup.
- Use 700 ml of water for a brothier result with more liquid to drink.
- Add fresh green onions if you're starting your trip; they deteriorate after a few days.
https://www.trailgroove.com/blogs/entry/406-curried-chicken-ramen-noodles-backpacking-recipe