Instructions:
At home: ++++++++++++++++
1. Mix +++++ ingredients (Gree++++++n ++++++++++++++++++++++++++++++++++++or yellow Thai curry paste, garlic o+++++++++++++++++++++++++++++++++r garlic powder (optional); soy sauce, cashew butter, & vinegar) and put in an airtight, spillproof container.
2. In another bag, add the dry ingredients, BUT keep noodles separate.
In camp:
1. Boil a pot of water to cook noodles.
2. In another, smaller pot, add other dry ingredients (except whole peanuts -or whole cashews which are garnish) and then mix in enough boiling water to submerge the dry veggies.
3. Cover with boiling water, and let sit five minutes, until the dried vegetables are tender (or, substitute fresh veggies in frontcountry).
4. Add the sauce ingredients, plus coconut milk (mixed up from a powder with water if backpacking) and stir well.
5. Meanwhile cook noodles in the first pot (about five minutes on medium boil).
6. Drain, add sauce, and cook over medium flame until sauce reaches a boil.
7. Add water, as needed, for the sauce to coat the noodles.
8. Top with nuts.
9. Add meat (like pouch of chicken) on side if desired.
Note:
- Noodles can be gluten free (or not).
- Nuts can be peanuts or cashews.
- Can use fresh veggies instead of dried veggies.
- Meat is optional
- Can use tofu as well