Soba and Veggie Stir-Fry

Soba and Veggie Stir-Fry

servings: 1 | calories: 396 | cooking time: 15 min | weight: 104 gr / oz
Category: asian, dairy-free, dehydrated, dinners, gluten-free, lightweight, one-pot, pasta

nutrition info:

calories: 396, protein: 39.3 g, carbs: 23.3 g, fat: 18.4 g, sugars: 13.6 g, sodium: 178 mg

you'll need:

2 tablespoons dehydrated mixed bell peppers
1 tablespoon dehydrated mushrooms
1 bundle buckwheat soba noodles (about 60 g/2 oz.). *Note: for gluten-free version, use gluten-free soy sauce and soba noodles
1/2 cup freeze-dried beef mince (or dehydrated)
1 teaspoon chili sauce
1 teaspoon light soy sauce (gluten free)
1 teaspoon fish sauce

at home:

Combine dehydrated vegetables and mushrooms in a zip lock bag.
Mix all sauces in a small leak-proof bottle.
Pack soba noodles separately.

on the trail:

Put  the dried vegetable and mushroom mixture into a pot and add 1 cup water.
Place the pot over medium heat and bring to a boil.
Cook for about 5 minutesstirring occasionally.
Add the noodles and cook together for another 5 minutes until ready.
Remove from the heat and drain off the excess water.
Pour in the sauce and stir well.


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  1. Nadia Jade on December 18, 2016 at 11:34 am

    Is it supposed to say 150 grams of beef? Sounds good otherwise…

    • Anonymous on March 21, 2019 at 8:09 am

      Is the meat added at the same time as the vegetables during rehydration?

      • Tanya Krezevska on March 21, 2019 at 10:56 am

        In this recipe all ingredients have been dehydrated separately.

  2. koho vang on October 20, 2016 at 12:44 am

    thanks ad for this recipes

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