Jungle Curry Noodles with Dried Vegetables
Instant noodles cooked down with rehydrated vegetables and a curry soup packet until the sauce clings.
- calories
- 620
- weight
- 4.5 oz
- cal / oz
- 138
- protein
- 11 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 350 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
- Liquid fuel
- Backpacking
- Thru-hike
- Bikepacking
- Car camping
- Vegetarian
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Instant fried noodles with sauce sachets | 1 packet | Indomie mi goreng style, keep every sachet including the oil |
|---|---|---|
| Instant curry soup mix | 1 packet | Malay jungle curry or any thick curry soup powder |
| Dried zucchini slices | 1/4 cup | |
| Dried red bell pepper | 1/4 cup | |
| Dried shallot or onion flakes | 1 tbsp | |
| Garlic granules | 1 tsp |
Method
- Put the dried vegetables, shallot, and garlic in the pot with 150 ml of water. Bring it to a boil, then pull it off the heat and let it sit five minutes with the lid on.
- Return to a low flame and stir in the oil sachet and the seasoning, chili, and sweet soy sachets. Cook a minute so the aromatics fry a little in the oil.
- Add another 200 ml of water and the noodle cake. Boil about two minutes, turning the block until it separates.
- Stir in the curry soup powder and keep stirring off the heat. It thickens fast and coats the noodles instead of pooling under them.
- If it goes past thick into paste, add water a splash at a time.
The original was a car-camp stir fry with fresh zucchini, capsicum, and a shallot. Dried vegetables replace all of it, which means the pot starts as a soak instead of a saute. Five minutes under the lid gets the zucchini most of the way back; the pepper never fully softens and that is fine.
The curry soup powder goes in last and off the heat. It is a thickener as much as a flavor, and boiling it just makes it gluey. Two packets of seasoning on one noodle cake is a lot of salt, so drink accordingly or hold back half the curry packet.
Packing
Vegetables, shallot, and garlic in one small bag. Noodle sachets and the curry packet stay in their own wrappers so the oil sachet does not burst into the dry goods.
Variations
- A foil packet of tuna or chicken turns it into a real dinner, but drops the vegetarian tag.
- Dried mushrooms in place of the pepper give it more body.
- Skip the curry packet and use half the water for a plain fried-noodle version.
https://camprecipes.com/classic-recipes/stir-fry-veges-and-noodles-in-jungle-curry-sauce