Garlic Parmesan Ramen | Ultralight Backpacking Recipe

By Aaron Owens Mayhew, MS, RDN CD

Updated May 17, 2022
This post may contain affiliate links.
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Are you new to making backpacking ramen recipes, or do you find preparing meals too time-consuming? For many reasons, Backcountry Foodie’s garlic parmesan ramen ultralight backpacking recipe is a Foodie fan favorite. It takes less than 5 minutes to prepare at home and on trail, is hands down cheaper than commercially prepared meals, and is absolutely delicious! Our backpacking ramen recipe is the perfect recipe to get you started and is one of my go-to favorites. You’re going to love it!

After you fall in love with our garlic parmesan ramen recipe be sure to check out our 10 favorite no-cook backpacking recipes.

Garlic Parmesan Ramen | Ultralight Backpacking Recipe
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Are you new to making DIY backpacking meals or do you find preparing meals too time-consuming? Backcountry Foodie's ultralight Garlic Parmesan Ramen backpacking recipe takes less than 5 minutes to prepare and is hands down cheaper and tastier than most freeze-dried meals. It’s the perfect recipe to get you started and one of our go-to favorites. #backpackingmeal #hikingfoodideas #backpackingfoodideas #backpackingfood #hikingfood #hikingrecipes #backcountryfoodie

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    Garlic Parmesan Ramen

    Backcountry Foodie Recipe
    If you're new to making homemade backpacking meals, this is the perfect meal to start with. It's a Foodie fan favorite!
    Rate This Recipe
    4.75 from 31 votes
    View Comments / Leave A Review

    NUTRITION (per serving)

    cal/oz 151
    cal/gram 5.4
    Calories 860 kcal
    PROTEIN 21 g
    CARBS 53 g
    Fiber 3 g
    Added Sugar 0 g
    Fat 65 g
    Sodium 1129 mg
    Home Prep Time 2 minutes
    Field Prep Time 7 minutes
    WT/SERVING 5.7 oz (159 g)
    MEAL PREPCold Soak, Cook, Dehydrator Not Required
    Diet TYPESGluten-Free, Kid-Friendly, Low-Sugar, Nut-Free, Vegetarian
    Servings1 serving



    INSTRUCTIONS (per serving)


    • Discard ramen noodle spice packet.
    • Put noodles in a bag or container to be used in the backcountry.
    • Put the remaining dry ingredients in a separate bag to be stored inside the noodle bag or container. See meal prep tip below.
    • Pack 3 Tbsp (42 g) olive oil in a leakproof container to be added to the meal when consumed. We recommend double bagging the oil in the event there is a leak.


    • Remove the parmesan herb packet.
    • Add 8 oz (240 mL) hot/cold water or enough to cover the noodles.
    • Let stand to allow the noodles to rehydrate. This will take approximately 7 minutes if cooking the meal and 30 minutes if cold soaking. Avoid over-soaking noodles as they will become mushy.
    • Consume or properly discard the noodle broth to practice the Leave No Trace principle.
    • Add parmesan herb packet and 3 Tbsp (42 g) olive oil to the noodles.
    • Stir to mix well and enjoy!



    • If preparing the meal for long-term storage, we recommend not adding the parmesan cheese until just before consuming the meal. By doing so, the shelf-life of the meal will be lengthened significantly.



    • Total sugar (per serving): 2 g, including no added sugar
    • To reduce sodium by 671 mg, replace the ramen noodles with angel hair pasta and table salt with a salt substitute as desired.
    • To reduce calories by 120, reduce olive oil volume by 1 Tbsp (14 g). We do not recommend leaving out all of the oil, as some oil is required to create a pesto sauce.
    Did you make this recipe? We’d love to see it!Share photos from your kitchen or the backcountry below.


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    Garlic parmesan ramen in a backpacking pot


    Aaron Owens Mayhew, MS, RDN, CD, is a registered dietitian and ultralight long-distance backpacker with over 20 years of nutrition and backpacking experience. She’s also the founder and owner of Backcountry Foodie, an online ultralight recipes and meal planning platform for backpackers. She also enjoys teaching hikers about backpacking nutrition via virtual masterclassesYouTube videos, and podcast episodes. You can follow Aaron’s adventures in the kitchen and the backcountry via Instagram and Facebook.


    • This looks yummy! I’m going to try it next trip.

      Btw, your “Notes” mention pesto…but this isn’t a pesto recipe, ist it?

      • The ingredients are similar to a parsley pesto sauce. Maybe I should change the notes to “parmesan herb mix” instead of “pesto”?

    • Last week I went on a 3-day backpack trip in RMNP … I made the “Garlic Parmesan Ramen” for the second day’s dinner with one modification … I added a package of chicken to it … Bottom line it was very tasty and I will definately be making it again … But I think next time I will add dehydrated chicken to it instead of the packages chicken … Reason: To save weight …

      Thanks for sharing the recipe … Craig T.

    • I’m new to cold soaking and I found this recipe an easy intro to no-stove backpacking. I made this recipe vegan by substituting the parmesan with homemade vegan parm (hemp seed, nutritional yeast, garlic powder, onion powder, salt). I also added some dehydrated spinach for extra veg and pumpkin seeds for protein and crunch. I’ll be checking out your other tips and recipes!


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