Beef Curry Noodle Bowl for the hungry backpacker

Serves: 2Total time: At home: 30 min. Camp: 15 min[ratings]

This recipe was originally created years ago for the Washington Trails Association (Wa Trails) magazine column we wrote about trail food/recipes. I have updated it a little, and changed the meat from jerky to freeze-dried beef.

Packaged and ready to have on hand (keep the noodles separate). They do not crush easily in the package. One note, Chuka Soba noodles tend to be toothsome, chewy after cooking. If you’re not a fan of that texture, substitute ramen instead. See the notes under the recipe.

Recipe and photos courtesy of Sarah at Trail cooking.


½ cup freeze-dried hamburger
½ cup dried vegetable mix
¼ cup raisins
1 tbsp mild curry powder
4 tsp lower sodium beef broth or 4 bouillon concentrate packets
1 teaspoon dried garlic
6 ounce package chuka soba noodles, crumbled
¼ teaspoon fine sea salt if using no or ultra-low sodium bouillon powder



Pack everything through the garlic in a sandwich bag. Pack the chuka soba next to it (in the packaging).

In the camp:

Add 4 cups of water to your pot with the first bag and bring to a boil. Add the noodles, bring to the boil and simmer gently for 3 minutes. Remove from the stove, cover tightly and let sit for 5 minutes. Season with salt if desired.

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