Ramen de olla única para llevar con salsa de cacahuete
Peanut butter in ramen sounds like a dare until you taste it, then it becomes your new backpacking personality. This one-pot trail ramen hits that sweet spot between spicy, salty, and a little tangy, with a glossy peanut sauce that clings to springy noodles. The crushed peanuts add crunch, the sriracha adds bravado, and the whole thing smells like you packed takeout in your bear can (you did not, but we respect the ambition). Built for camping and outdoor cooking on a camp stove, it’s fast, forgiving, and basically allergic to dirty dishes. You rehydrate dehydrated veggies and jerky right in the boiling water, cook the noodles, then kill the heat and stir in the sauce so nothing scorches. Cleanup is one pot and one spoon, which matters when it’s 9pm and your headlamp is on its last bar. Nutritionally, you get real trail fuel: carbs for immediate energy, protein and fat from peanut butter and jerky for staying power, plus a little vegetable morale. Most ingredients are shelf-stable, lightweight, and easy to portion into packets, and it’s simple to swap in vegan jerky or tamari for gluten-free. Give it a try on your next adventure, you might never look at ramen the same way again.
Ingredientes
- 1 packet instant ramen (discard seasoning or save for another use)
- 2 tablespoons peanut butter (creamy, in a small squeeze tube or packet)
- 1 tablespoons soy sauce
- 1 teaspoons sriracha or chili garlic sauce
- 0.5 tablespoons rice vinegar or lime juice (a small travel bottle works)
- 0.5 teaspoons brown sugar or honey
- 2 ounces beef or turkey jerky, torn into bite-size pieces
- 2 tablespoons dehydrated mixed vegetables (peas, corn, carrots)
- 1 tablespoons roasted peanuts, roughly crushed
- 2 cups water
Preparación
- 1
At home, pack 2 tablespoons peanut butter (creamy, in a small squeeze tube or packet), 1 tablespoons soy sauce, 1 teaspoons sriracha or chili garlic sauce, 0.5 tablespoons rice vinegar or lime juice (a small travel bottle works), and 0.5 teaspoons brown sugar or honey together in a small leak-proof container or zip-top bag. Pack 2 ounces beef or turkey jerky, torn into bite-size pieces, 2 tablespoons dehydrated mixed vegetables (peas, corn, carrots), and 1 tablespoons roasted peanuts, roughly crushed in a separate bag alongside 1 packet instant ramen (discard seasoning or save for another use).
- 2
Boil water and rehydrate: Bring 2 cups water to a boil in your camp pot. Add 2 tablespoons dehydrated mixed vegetables (peas, corn, carrots) and 2 ounces beef or turkey jerky, torn into bite-size pieces and let them rehydrate for 2–3 minutes.
- 3
Cook the noodles: Break the ramen noodle block from 1 packet instant ramen (discard seasoning or save for another use) into quarters and add to the pot. Cook for 2–3 minutes, stirring occasionally, until the noodles soften but still have a little chew.
- 4
Add the peanut sauce: Remove the pot from the stove. Stir in the peanut sauce mixture (2 tablespoons peanut butter (creamy, in a small squeeze tube or packet), 1 tablespoons soy sauce, 1 teaspoons sriracha or chili garlic sauce, 0.5 tablespoons rice vinegar or lime juice (a small travel bottle works), 0.5 teaspoons brown sugar or honey) and toss everything together until the noodles are evenly coated. If the sauce is too thick, add a splash of hot water.
- 5
Top and enjoy: Top with 1 tablespoons roasted peanuts, roughly crushed and eat straight from the pot.
Cocínala con la receta original
Esta receta es de campfirerecipes.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en campfirerecipes.com