Ken converted a regular recipe into this simple, grocery-store backpacking meal.
1 Ramen Pack (Discard Seasoning Packet)
1 tbs Olive Oil (1 packet)
¼ cup Precooked Bacon Bits
½ tsp Freeze Dried Garlic
2 tbs OvaEasy Crystallized Egg Powder
3 tbs Water (plus additional for cooking Ramen)
¼ cup Shelf stable Parmesan Cheese
¼ tsp Ground Black Pepper
¼ tsp Red Pepper Flakes
1 tsp Freeze Dried Parsley
Combine bacon, garlic, parmesan, black pepper, red pepper flakes, and parsley in a snack size ZipLoc Bag. Measure egg powder into a separate 1 quart freezer ZipLoc Bag. Pack everything together along with ramen and olive oil.
Bring water to a boil and add ramen. Cook according to package directions.
Meanwhile, combine egg powder and cold water in freezer ZipLoc Bag. Mix well.
Drain ramen and return to freezer ZipLoc Bag containing egg mixture. Stir immediately. Add cheese mixture and oil; keep stirring for a few minutes. The residual heat of the ramen noodles will cook the egg mixture. Stir constantly to avoid scrambling the eggs.
Olive Oil 120