Home > Raquel's Almost Weekly Recipes > Adventure Food: Ramen Noodles

Adventure Food: Ramen Noodles

Like many of you I owe my existence to Ramen noodles.  I have fond memories of almost setting a dorm room on fire trying to boil up a package of this high carbohydrate, low cost poverty survival food with a backpacking stove.  If it were not for Ramen and peanut butter I would have surely starved during my college days. Ramen noodles cost next to nothing and taste almost good.  The noodles taste almost good.  The little “flavor” packets are foul.  These rank little foil envelops have enough sodium to salt cure a ham and do nothing to enhance the flavor of the noodles.

Ramen noodles travel very well.  They are well preserved both chemically and through dehydration.  They are also extremely lightweight and formed into uniformly square bricks.  Depending on the brand, each ‘brick’ is two servings and contain 29 grams of carbs per serving.  That’s without the seasoning packet, which needs to be disposed of in a hazardous waste container to avoid contaminating the aquifer.  We’ve added flavored tuna packs to Ramen on the road and that makes a pretty tasty and very nutritious blend of carbs and protein. 

So here’s a chance to share. What do you add to Ramen?

  1. December 4, 2011 at 6:04 pm

    I like to add an egg, mushrooms and green onion.

  2. The Velo Hobo
    December 5, 2011 at 7:23 am

    Mmm, sounds good. I suppose you could make an egg drop soup pretty easily on the road if you can lay your hands on an egg. I’m wondering if those egg white products in a carton can be frozen and thawed for the first meal of a tour?

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