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
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.
Is it supposed to say 150 grams of beef? Sounds good otherwise…
Is the meat added at the same time as the vegetables during rehydration?
In this recipe all ingredients have been dehydrated separately.
thanks ad for this recipes
vang