Garlic Parmesan Ramen (easy)

This is one of the simplest to prepare backpacking meals I make. While simple, it still hits the spot on the trail and is my preferred way to utilize Top Ramen noodles.

Ingredients

• 1 package ramen noodles
• 1 tbsp parsley, dried
• ¼ tsp garlic powder
• ¼ tsp black pepper
• ⅛ tsp table salt
• ¼ cup parmesan cheese, shelf-stable (I use a vegan option; choose what you prefer)
• 3 Tbsp olive oil
• 8 oz water
• 1 quart freezer-grade ziplock bag
• 1 small ziplock bag

In advance

1. Crush up the noodles to the desired size. I like to do this while they’re still in their original packaging. When at a good size, I open it up and pour it into the quart-size ziplock bag.

2. Add the parmesan and all seasonings into the quart-size bag with the noodles.

3. Add the olive oil in a small separate ziplog bag. Place that bag into the quart-size ziplock.

On the trail

1. Remove the olive oil bag and pour its contents into the ziplock bag.

2. Boil 6-8 oz of water (depending on how soupy you like your ramen - I usually use around 6-7 ounces as I like mine lesss soupy).

3. Pour the water into the bag and let hydrate for 5-10 minutes.