Garlic Parmesan Ramen
New to making your own backpacking meals? This fan favorite is a great place to start—creamy, garlicky, satisfying, and made with easy-to-find ingredients.
EQUIPMENT
- leakproof bottle, for olive oil
- camping stove, optional
- insulated meal cozy, optional
INGREDIENTS
- 1 package (85 g) ramen noodles
- 1 Tbsp (1.5 g) parsley, dried
- ¼ tsp (0.8 g) garlic powder
- ¼ tsp (0.6 g) black pepper
- ⅛ tsp (0.8 g) table salt
- ¼ cup (30 g) parmesan cheese, grated
- 3 Tbsp (42 g) olive oil
- 8 oz (240 mL) water
Dietary substitutions available — see Substitutions below.
INSTRUCTIONS (per serving)
HOME
- 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) of olive oil in a leakproof container to be added to the meal when consumed. We recommend double-bagging the oil in case of a leak.
FIELD
- Remove the parmesan herb packet.
- Add 8 oz (240 mL) of hot or 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.
- Drain excess water, following Leave No Trace principles when disposing of wastewater.
- Add parmesan herb packet and 3 Tbsp (42 g) of olive oil to the noodles.
- Stir to mix well and enjoy!