Drunken Noodles

This recipe makes about 10 cups.

Directions:

1. Boil enough water to cover 16 oz of rice noodles
2. While water is heating, combine soy sauce, brown sugar, oyster sauce and fish sauce in a bowl and whisk vigorously until mixed thoroughly and set aside.
3. Dice onion, green onions, peppers and fresh basil.
4. Once your water is boiling, pour over 16 oz. of noodles until fully submerged and let sit for 25-30 minutes or per noodle directions.
5. Cook and dice your protein of choice using minimal oil or cook in broth to ensure long term storage.  Render fat and rinse or towel off if necessary to remove oils.
6. In a separate pan add 1 tbsp sesame oil or broth and cook the minced garlic, sriracha and ginger paste for about 30 seconds.  Add the peppers and onion and cook for 1 minute.
7. Drain the rice noodles and in a large wok or frying pan, add together the noodles, pepper/ garlic mixture, cooked protein and the sauce mixture as well as the green onions.
8. Mix all ingredients thoroughly while cooking for 1- 2 minutes.  Add your basil and cook until wilted.
9. Add to a parchment or silicone lined tray and push in dividers set to 10 portions.
10. Pre-freeze when possible.
11. Freeze dry (my cycle time was 41 hours).
12. Store in jars for short-term use or in mylar bags for long-term storage.

Rehydration:

Add 1 serving (2 divider portions) of Drunken Noodles to a bowl and slowly add ¾ cup of hot water.  Stir, cover and let sit for 3 minutes.  Stir again and let sit for another 4 minutes.  Enjoy!

Notes:

This meal is an excellent choice for hiking, camping, and other outdoor adventures. It delivers long-lasting fuel for all your activities to keep you energized. Plus, it's lightweight and easy to pack.

Nutritional Value Per 1 serving

Calories: 546   Protein: 29 g   Fat: 6 g   Carbohydrates: 88 g   Sugar: 7 g   Fiber: 3 g

Cycle times & rehydration for reference only. Your results may vary.