Soba and Veggie Stir-Fry
calories: 396, protein: 39.3 g, carbs: 23.3 g, fat: 18.4 g, sugars: 13.6 g, sodium: 178 mg
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
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.