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Easy Backpacking Ramen Recipes

easy backpacking ramen recipes

When it comes to the most versatile backpacking foods, Ramen is at the top of the list.  It can be the basis for a multitude of recipes.  And best of all, it does not need to be drained after cooking.  Other starches like pastas or some grains need to be drained, wasting precious water.  But not Ramen! It soaks up the water for noodle dishes, or if you are making soup, just add a little more water. For this reason, you can substitute Ramen for most pasta dishes.

Throw away the salty artificial flavor packet that typically comes with Ramen and make a real meal instead. 

Tuna Ramen

  • 1 8-ounce package Ramen noodles
  • 1 6-ounce can or packet of tuna in oil
  • 8 sun-dried tomatoes, sliced
  • 1 tsp basil
  • 1 tsp oregano
  • 1/4 cup Parmesan cheese
  • 1/2 tsp garlic powder 

Before your trek: Mix the dry ingredients (basil, oregano, Parmesan cheese and garlic powder) in a zip lock bag. Store other items separately.

On your trek: Soak the sun-dried tomatoes in water for 10 minutes if they are the dried variety (some are packed in water or oil). Cook the Ramen according to package directions. When cooked, add tuna, tomatoes, and contents of the cheese and spice bag. Stir well.

Makes 2 servings 


Beef Ramen Bowl

  • 3 Tbsp beef jerky, shredded
  • 1 3-ounce package Ramen noodles
  • 1 1-ounce package instant onion soup mix
  • 2 Tbsp mixed dried vegetable soup mix
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/2 tsp dried cilantro
  • 1-2 packets soy sauce (you know you have some in the fridge from your last take-out!) 

Before your trek: Mix all of the dry ingredients in a quart size, heavy-duty freezer zip lock bag (everything except the soy sauce).

On your trek: Boil about 2 cups of water then add it to the zip lock bag. Let sit for a few minutes then stir well until noodles are soft and vegetables are rehydrated. Season with soy sauce.

Makes 2 servings


Photo by Taryn Elliott:

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