We eat this in the van and on the trail because it’s so tasty and quick to make using only dry ingredients. The recipe below uses dried fungus, which we always have on hand. But if we happen to find edible mushrooms on the trail, like chicken-of-the-woods or lion’s main, we’ll definitely substitute those. This makes just 2 servings, so adjust as necessary.

Ingredients:

• 3 cups water
• 1 package of ramen noodles
• 1 Tbsp dried mixed vegetables
• 1 Tbsp dried shredded black fungus (or other dried mushroom)
• 1 tsp wakame
• 1/2 package powdered coconut milk
• 1 1/2 tsp curry powder
• Cayenne pepper to taste

Preparation:

In a small pot, add the water, dried black fungus, dried vegetables, wakame, and the flavor packet that comes with the ramen (this has the bullion, salt, spices and other goodies). Bring the water to boil then reduce to a simmer. Add the ramen and simmer 3-5 minutes, or until the noodles are just tender. (When we’re hiking, we turn off the camp stove now and let the noodles cook a little longer). Add the coconut milk and curry. Stir until all the lumps have dissolved. Add cayenne if needed and serve.