Serves: 5
Total Calories: 49
AT HOME:
1. Repack ramen noodles and dried peas into one Ziploc bag (reserve flavor packets for later use in another recipe).
2. In another bag, combine cheese, ham and pepper.
AT CAMP:
1. To a pot of boiling water, add first packet ingredients.
2. Once cooking, drain water.
3. Mix in second packet ingredients.
4. Simmer 3 minutes or until noodles are soft.
Note: if more of a soup consistency is desired, pour out only partial amount of water.
Fun Fact: Air flow cushion is necessary around your camp stove because it keeps the fuel tank from overheating.
This Ham and Pea Ramen recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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