easy-to-make backpacking recipes Garlic Chili noodles recipe Plant-based backpacking meals

Garlic Chili Noodles

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.


  • Extra firm tofu (3 oz. / 80g)
  • Knife pare noodles (2.60 oz. / 75g)
  • Garlic (4–5 pieces)
  • Small piece ginger (1 inch)
  • Gochugaru (Korean Chili powder, 1 tbsp)
  • Sesame oil (3 tbsp)
  • Dark soy sauce (2 tsp)
  • Vegetarian Stir-Fry (or plant-based oyster sauce, 1 tbsp)
  • Spring onion (2–3 sticks)
  • Sesame seeds and/or peanuts
garlic chili noodle ingredients
garlic chili noodle ingredients
Here are ingredients you can use to make the sauce. These ingredients are useful for many dishes.

Prepare at home

  • Finely chop Garlic and Ginger.
  • Add Garlic, Ginger, Korean Chili powder, and Sesame Oil together in 2 oz container.
  • Put Dark Soy sauce and Vegetarian Stir-Fry together in container
  • Chop parsley and spring onion

Directions at camp

  • Boil noodles in pot. Cook time is usually 4 minutes, so remove and drain off water after 3 minutes. Be aware that noodle will cause the water to froth and boil over in a small pot. I just let it happen, but you can mitigate the issue by using less water.
  • Put chopped Garlic, Ginger, Korean Chili powder, and Sesame Oil in skillet and sauté. Take care to not burn the ingredients.
  • Add noodles to sauté and stir-fry for 1 minute.
  • Add Soy Sauce and Vegetarian Stir-Fry and continue to stir in skillet for half a minute.
  • Add chopped spring onion and parsley. Stir for another half a minute.
  • Remove from heat and add Sesame seeds and peanuts.



garlic chili noodle weight

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