Coconut Peanut Butter Noodles
Servings: 2
Equipment
- dehydrator
Ingredients
- 1-1/4 cups macaroni noodles uncooked
- peanuts 1/3 + 1/4 cups
- dehydrated vegetables (carrots, broccoli, & corn) 1/3 + 1/4 cups
- 1 tbsp coconut milk powder
- 4 tbsp peanut butter powder
- 1/4 tsp cayenne pepper
On the Trail
- 2 cups water to rehydrate
Instructions
Dehydrating
- Peel & cut carrots into 1/8” pieces. We used frozen broccoli florets and frozen corn. Precook corn before dehydrating. Dehydrate carrots, broccoli, and corn separately at 135°F until they are crispy (~8+ hours).
Assembly
- Put coconut milk powder, peanut butter powder, and Cayenne pepper in a small bag.
- Combine remaining ingredients in a bigger bag along with the small bag. Vacuum seal bag if not eating soon.
On the Trail
- Put all ingredients except small bag into pot and cover. Soak for 5 minutes. Bring to a boil and boil for 2 minutes. Add contents of small bag and stir. Soak for 10 more minutes. Enjoy!
Notes
Tips:
- Buy noodles that have a cooking time of 7 minutes or less.
- Do not vacuum seal bags completely to prevent pointy dehydrated veggies from puncturing the bags. They will also fit better in your resupply boxes, backpack, and bear box if they are still somewhat flexible.