Or stock granules - all done for you.
Further to the cup a soup deviation, I suddenly wondered could you use powdered soups as a flavouring "sachet"? Would you want to...?
Lovely Noodles
- Thread starter Wander
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Further to the cup a soup deviation, I suddenly wondered could you use powdered soups as a flavouring "sachet"? Would you want to...?
Surely if you are buying packs of noodles from Tesco and then adding a bought pack of stock powder then...what's the point?
Just buy the tub of noodles as is.
You've as much control over the ingredients.
Yeah, making it all from scratch, I can see why someone would do that.
But buying the separate bits that have already been mass produced? Not sure I see what that's achieving.
Just buy the tub of noodles as is.
You've as much control over the ingredients.
Yeah, making it all from scratch, I can see why someone would do that.
But buying the separate bits that have already been mass produced? Not sure I see what that's achieving.
Yes - also heard that - not much flavour i've found in Jelly Ear however and as you say I'm not sure if it will interfere with the gluten elements. I shall give it a go.
I did make Pasta few years ago with Dandelion root in.
Pasta / Noodles:
lunga vita alla differenza.
差异万岁
Chāyì wànsuì.
At the risk of being frogmarched off this site: I would never use pot noodle or equivalent and I don’t much like dehydrated food packs.
Rice and pasta are both high density, easily portable dry foods. What’s more they come in subtle varieties Even on a weeks expedition I can take plastic mugs full of beans, chickpeas, peas and sweetcorn. Lentils are sooooo flexible. I have little double ended cruets from Military Mart with salt pepper chilli and curry. Oxo (various)takes up no space at all. I just wish there was a dehydrated soy.
Leftovers from the night stop = lunch.
For me, camp cooking is half of what it’s all about.
I’ll get my coat.
Edited to add:
This is clearly a passionate subject. Six posts since I started writing mine!
Apologies for any overlap in the interim.
lunga vita alla differenza.
差异万岁
Chāyì wànsuì.
At the risk of being frogmarched off this site: I would never use pot noodle or equivalent and I don’t much like dehydrated food packs.
Rice and pasta are both high density, easily portable dry foods. What’s more they come in subtle varieties Even on a weeks expedition I can take plastic mugs full of beans, chickpeas, peas and sweetcorn. Lentils are sooooo flexible. I have little double ended cruets from Military Mart with salt pepper chilli and curry. Oxo (various)takes up no space at all. I just wish there was a dehydrated soy.
Leftovers from the night stop = lunch.
For me, camp cooking is half of what it’s all about.
I’ll get my coat.
Edited to add:
This is clearly a passionate subject. Six posts since I started writing mine!
Apologies for any overlap in the interim.
Pasta / Noodles:
lunga vita alla differenza.
差异万岁
Chāyì wànsuì.
At the risk of being frogmarched off this site: I would never use pot noodle or equivalent and I don’t much like dehydrated food packs.
Rice and pasta are both high density, easily portable dry foods. What’s more they come in subtle varieties Even on a weeks expedition I can take plastic mugs full of beans, chickpeas, peas and sweetcorn. Lentils are sooooo flexible. I have little double ended cruets from Military Mart with salt pepper chilli and curry. Oxo (various)takes up no space at all. I just wish there was a dehydrated soy.
Leftovers from the night stop = lunch.
For me, camp cooking is half of what it’s all about.
I’ll get my coat.
Edited to add:
This is clearly a passionate subject. Six posts since I started writing mine!
Apologies for any overlap in the interim.
How about ? https://www.amazon.co.uk/itsu-MisoE...-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
I half agree with you but I tend to have the other stock ingredients around the place anyway and I can avoid some of the additives.
Having said that...
Not seen them but the ingredients list looks better, thanks.
I like the itsu rice noodle satay pot. Expensive, but tasty, and I love satay.
I can't eat the normal wheat noodles anyway, so I'm pretty much confined to this one product unless I do it myself from scratch with dried rice noodles. Good job I like it!
But the price makes it a treat rather than a cheap everyday snack to just pop into the pack.
I have some dried rice noodles, they are a lot thinner than the pot ones, but with homemade satay sauce, they are not bad, but you do need to use a pan to warm the sauce, which means washing up needed, kinda defeats the pot noodle idea, and means extra weight.
If I'm being lazy, I get a pre prepared stir fry satay sauce. Sweet and sour works well too. I'm going to try black bean next. I've only just started exploring home made rice pot noodles.
I can't eat the normal wheat noodles anyway, so I'm pretty much confined to this one product unless I do it myself from scratch with dried rice noodles. Good job I like it!
But the price makes it a treat rather than a cheap everyday snack to just pop into the pack.
I have some dried rice noodles, they are a lot thinner than the pot ones, but with homemade satay sauce, they are not bad, but you do need to use a pan to warm the sauce, which means washing up needed, kinda defeats the pot noodle idea, and means extra weight.
If I'm being lazy, I get a pre prepared stir fry satay sauce. Sweet and sour works well too. I'm going to try black bean next. I've only just started exploring home made rice pot noodles.
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