A creamy sauce with savory mushrooms and pasta is perfect after a hard hike. This dish has the added virtues of being simple and easy to make. This recipe will work well mild winter conditions (above freezing).
Doubanjiang is a super delicious spicy bean sauce made with chilies and fermented bean paste. It is more salty and umami in flavor than Gochujang. This Ramen broth will be satisfying with or without the optional ingredients of veggie stock and Kombu. This recipe will work well in the winter conditions we typically encounter on our coldest trips (0–15ºF).
This is similar to Pad Thai but has a peanut tasting sauce instead of Tamarine. You can use Tofu or peanuts for protein. Sometimes I use both. Works best in temperatures above 20ºF.
This is one of my favorite quick meals. More challenging to make with a small 1 liter pot than a Ramen or Phö, but sometimes you just want a savory noodle dish and this one will not disappoint. The Korean chili powder gives it a smokey flavor. Best in temperatures above 40ºF.
Ramen is a popular backpacking choice, but usually in ready-made and prepackaged forms. Here I’m going to share a very simple way to create your own fresh Ramen. This recipe will work well in deep cold winter conditions (0–15ºF).
Granola is common in America, but in Europe, Muesli is the popular choice. It takes many forms depending on the country and usually contains no added sugar. The Swiss and UK versions may contain mostly oat flakes, wheat flakes, barley flakes, mixed dried fruit, such as sultanas or raisins, and chopped Hazelnuts and/or Almonds. Some will include whey powder (cows’ milk).
Packing eggs can be tricky. One solution is substituting some crumbled tofu with turmeric and then go next-level with chili power or sauce.
Typically, I eat oatmeal most winter days and muesli most summer days. At home I’ll eat rolled oats and when backpacking I’ll switch to quick oats or instant oats. My own preference is plain oats with raisins as a sweetener.
Chewy, crunchy, sweet and tangy, all in one quick meal. Pad Thai is one of the most popular dishes in Thailand and everywhere it is found. Works best in temperatures above 30ºF.
Simple, fresh, and quick!
This is the dish I make more often than any other on winter trips, especially when the temperatures get near or below 15ºF. It is both delicious and practical. The ingredients are situated in a soupy broth, making it easy to reheat if necessary without any risk of the food burning or sticking to the pan. This dish is ideal for winter backpacking because it is hot, tasty, and helps you rehydrate after a hard hike. Phö is a Vietnamese meal popular in the Pacific Northwest. It can be prepared with different ingredients. It usually consists of a savory broth; noodles; fresh vegetables; herbs and sprouts, tofu, peanuts, or some type of meat; and finished with Chili crisp or Sriracha and/or Hoisin sauce.