Ramen Noodle alternative [Archive]

schraderdc

01-16-2010, 22:53

Wise Old Owl

01-16-2010, 22:56

I am concerned about the sodium level of Ramen noodles. I need an easy to find, easy to cook, easy to eat alternative. Is the secret to leave off the seasoning packet? I don't mind bland and tasteless, I just dont feel like ingesting THAT MUCH SODIUM.

I am planning on a one liter pot only. Jetboil.

Ideas and suggestions are solicited and welcome.

NO just divide the packet in half... and don't worry much about it.

http://www.whiteblaze.net/forum/showthread.php?t=55812&highlight=sodium+food

atraildreamer

01-16-2010, 23:22

NO just divide the packet in half... and don't worry much about it.

Don't use the flavor & salt packet at all. Plenty of other low salt or salt free seasonings available. I like the noodles without flavoring just fine.

leaftye

01-16-2010, 23:28

I think reducing sodium intake on a thru-hike is going in the wrong direction.

budforester

01-16-2010, 23:34

I rather like the flavor, but shouldn't eat that much salt. my compromise is to use half of the flavor packet and one cup of water to cook the noodles... gives the same flavor. Still too much salt, so I must fill out the day with low- sodium foods.

Slo-go'en

01-16-2010, 23:37

I think reducing sodium intake on a thru-hike is going in the wrong direction.

Yep, once it gets hot out, you'll find yourself craving salt. I'll often leave town with a bag of Frettos.

Back to Ramens, I hate all the flavor pack choices. I usually use half a chicken boulion cube instead. (which likely has pleanty of salt in it too)

randyg45

01-16-2010, 23:50

Chocolate has very little sodium (which is essential to life. Sweat much? Hiking? Just sayin...)

budforester

01-17-2010, 00:00

I'm old enough that too much salt causes trouble; and that doctor was threatening to medicate my blood pressure... I fixed it. Chicken bouillon, as Slo- go'en said, goes well with ramen noodles; I use the low- sodium kind and still get lots of salt. Dissolve the bouillon cube before adding noodles: avoids weak flavor with chewy surprise hidden amongst the noodles.

Zynski10

01-17-2010, 00:06

Honestly, I'm a huge fan the Easy-mac pouches. Not too salty at all, lots of carbs and taste great (at least my friends I think so!)

schraderdc

01-17-2010, 00:14

Honestly, I'm a huge fan the Easy-mac pouches. Not too salty at all, lots of carbs and taste great (at least my friends I think so!)

isnt that a difficult clean up though? and cooking it has to be a pain... I am looking for ease of preperation and caloric content - taste is way down the lost of concerns

budforester

01-17-2010, 00:20

I am concerned about the sodium level of Ramen noodles. I need an easy to find, easy to cook, easy to eat alternative. Is the secret to leave off the seasoning packet? I don't mind bland and tasteless, I just dont feel like ingesting THAT MUCH SODIUM.

I am planning on a one liter pot only. Jetboil.

Ideas and suggestions are solicited and welcome.

I read it again: alternative... ideas and suggestions. I like whole- wheat angel hair; think it's Barilla brand. Break it small, cover with water, and bring to boiling. Cozy the pot about 15 minutes and drain, if needed. Stir in whatever oil, sauces, and sprinklings, and chow down.

RevLee

01-17-2010, 02:09

Toss the packet and try a pesto or spaghetti sauce. The noodles cook so quickly, the work great for freezer bag cooking.

leaftye

01-17-2010, 03:59

isnt that a difficult clean up though? and cooking it has to be a pain... I am looking for ease of preperation and caloric content - taste is way down the lost of concerns
Have you considered freezer bag cooking? Almost no cleanup.

Helios

01-17-2010, 06:35

Instant mashed potatoes with a little Ms. Dash for seasoning. Add as much or as little seasoning as you like. You don't need to bring your water to a full boil, making it quicker to cook. It cleans up very easy too.

Stir Fry

01-17-2010, 07:19

isnt that a difficult clean up though? and cooking it has to be a pain... I am looking for ease of preperation and caloric content - taste is way down the lost of concerns
Try freezer bag cooking, then eat out of the bag very little clean up

JAK

01-17-2010, 08:14

If its no oats, its crap.

rickb

01-17-2010, 08:15

Ditch the supplied packet (its poison) and add a cream of (mushroom, broccoli. etc.) powdered instant soup. Add a pouch or can of chicken or tuna or ham. Enjoy.

Rocket Jones

01-17-2010, 09:53

As bad as the sodium in the flavoring is, to me the fried noodles are just as bad, especially if you base your hiking diet on them. Find the baked ones if you can. Check your local Asian markets if you have one nearby.

JAK

01-17-2010, 12:29

Hate to say it, but ditch the ramen noodles also.
They are really not that good for you.

They are not real food. Eat real food.

Maybe if you made your own noodles.

Spokes

01-17-2010, 15:25

Did you know if you look closely at Ramen Noodles they are made folded up? Yep, and you can separate them by finding the crease and "popping" them open like shucking an oyster shell.

I use to do that- spread peanut butter, jelly, or nutella on one side and made a crunchy Ramen sandwich for a mid-day snake on the trail. Yum!

Now that's good eatin'.....

quasarr

01-17-2010, 18:15

I agree to not eat Ramen noodles at all. Try whole wheat couscous or whole wheat pasta in a small shape (so it cooks quicker), it's much more nutritious and filling than Ramen. I liked adding olive oil, sundried tomatoes, olives, or any powdered sauce that didn't seem too disgusting. Sounds weird but peanut butter is good in pasta too.

sbhikes

01-17-2010, 19:13

Cous-cous is an awesome alternative to noodles. You can add cold water (best not ice cold but water that's been riding in your pack for a few hours) and wait 30 minutes or so and it'll be as cooked as it would have been with hot water. I like to add curry powder, pecans, raisins, tuna and mayonnaise to it.

You can use any regular pasta, too. Just bring the water to a near boil, dump in the pasta, wrap the pot up in your jacket or sleeping bag and wait about 15 minutes. You'll soon learn exactly how much water and pasta it requires to make a no-drain pot of goodness. Dump in some Alfredo cheese powder and chunks of cheddar or other cheese before you wrap the pot in the cozy and you'll have gourmet mac-n-cheese.

garlic08

01-17-2010, 21:17

Tortillas are a good alternative to Ramen, I think. They pack well, have some fat, lower sodium, are available almost everywhere, and you can wrap stuff in them (cheese, meat, peanut butter, even a melted Snickers) for a pretty good quick meal with zero cleanup and zero fuel.

Stir Fry

01-17-2010, 21:21

I have looked and I would like to know where u get cucecuse. what is the brand name. How easy is it to get along the trail.

Connie

01-18-2010, 03:50

I find couscous in the ethnic food section at grocery stores, in "whole foods grocery stores" and in health food grocery stores. It may be found in bulk food bins, as well as in a box on the shelves.

I find that anything whatsoever that is good on rice is good on couscous.

I love the recipes from Morocco. It is worth the price of a dehydrator to dry these meals for backpacking meals.

I am also interested in trying "mung bean thread" found in small cellophane packages in asian food grocery stores. I am also interested in trying "rice noodles" found in asian food grocery stores I understand cook so fast, if cooked longer, the rice noodles will clump together or disintegrate.

As for ramen noodles, I recently discovered the nearby asian food grocery store.

There I found duck-flavor packets for the ramen noodles that are really good.

I found a number of "different" ramen noodle packets. I bought one or two of each.

I could not read the packages. I relied on the pictures.

Spokes

01-18-2010, 13:03

I really like couscous too. Just don't use "pearled" couscous. The stuff takes so much longer to cook.

ShelterLeopard

01-18-2010, 13:54

There's some kind of asian ramenish thing, I think it might be made by Simply Asia (or whatever it's called), and I think it is probably lighter in sodium content. Most of the noodles are really thin and almost translucent, cannot remember the name... (Not angel hair, but kinda similar) Going to the grocery today, I'll get a packet and post a photo.

ShelterLeopard

01-18-2010, 13:56

I use couscous for breakfast. Just boil water, put your couscous in a mug, pour the boiling water over the couscous (guestimate how much you'll need), then cover it for a couple minutes, and voila! Ready to eat. I east it with brown sugar and dried cherries. (It always worked with my old mug, and now I have a double walled insulated one, and I think it'll be ready to eat even faster.)

Blissful

01-18-2010, 14:34

Ditch the ramen altogether and eat something nutritious. Your sagging and sore muscles will thank you and help you keep hiking. Noodles have no value for muscle repair

Connie

01-18-2010, 15:46

Ah yes, so true. However, many backpackers take ramen.

The object, Grasshopper, is to get those backpackers to use "add-ons" making the ramen delicious and nutritious.

Here is "Duck" ramen:

http://i152.photobucket.com/albums/s197/geekgrrl_2007/Duckramen.png

Do you know there is a "shelf stable" duck-flavored wheat gluten product?

It is said to be good for 45-days after the package is removed from the refrigerator.

I have found beef-flavored wheat gluten strips and chicken-flavored wheat gluten strips at Trader Joe's grocery store. The beef-flavored one is good substituting for beef strips in a recipe.

I had the duck-flavored wheat gluten at a famous all-vegetarian restaurant in San Francisco. It is amazing stuff.

Wheat-gluten, unless you have a gluten-intolerance, is delicious and nutritious.

If you are okay with bread, you do not have a gluten-intolerance.

Spokes

01-18-2010, 15:54

Seems like the flood of cheap flour from the United States into Japan post World War II was the impedus for creating ramen noodles. See below:

Momofuku Ando (安藤百福, Andō Momofuku?), ORS, (March 5, 1910 – January 5, 2007) was the Taiwanese-Japanese businessman who founded Nissin Food Products Co., Ltd. He is famed as the inventor of instant noodles and cup noodles.

Development of instant noodles

With Japan still suffering from a shortage of food in the post-war era, the Ministry of Health tried to encourage people to eat bread made from wheat flour that was supplied by the United States. Ando wondered why bread was recommended instead of noodles, which were more familiar to Japanese people. The Ministry's response was that noodle companies were too small and unstable to satisfy supply needs, so Ando decided to develop the production of noodles by himself. The experience convinced him that "Peace will come to the world when the people have enough to eat."[1]

Source- Wikipedia

Connie

01-18-2010, 16:11

Here is rice and quinoa:

http://i152.photobucket.com/albums/s197/geekgrrl_2007/riceandquinoa.png

If you like it, quinoa is sold in bulk food bins in large grocery stores.

Connie

01-18-2010, 16:23

Spokes,

It would have to be a "food program". Mainland China refuses to buy it. Montana wheat has a fungus. I know I live there. I cannot wear my contact lenses there.

An inferior product, due to hybridization and "single crop" agribusiness, is still an inferior product.

The "best" wheat for noodles is duram. I prefer spelt, a cousin of wheat.

It is just like plywood, a post-WWII "invention" and now we have numerous cheap houses built using "balloon-construction" of 2x4's and cheap plywood pulp product and exterior composite, overpriced, with the 99-year lumber "leases" of our forests renewed to Japan, who sells it after having products made in other countries (brokers, really).

I think you were talking about inferior products and inferior nutrition.

There is plenty of documentation grains should make up the majority of a well-balanced diet.

Connie

01-18-2010, 16:28

These rice and millet spiral noodles cook up really fast:

http://i152.photobucket.com/albums/s197/geekgrrl_2007/riceandmilletnoodles.png

I found them in the special diet section, of Safeway.

I read about "Spicy Thai" tuna, here at White Blaze forum.

http://i152.photobucket.com/albums/s197/geekgrrl_2007/spicythai.png

. . .

Connie

01-18-2010, 16:44

Here is a fast hot meal favorite:

http://i152.photobucket.com/albums/s197/geekgrrl_2007/stuffing.png

I add turkey gravy:

http://i152.photobucket.com/albums/s197/geekgrrl_2007/turkeygravy.png

My "add-ons" are freeze-dried turkey, dehydrated turkey, turkey jerkey, or sausage and anything that might go with it.

I have a Jetboil. I would use "freezer bag" cooking method (http://www.trailcooking.com/) to keep the deep pot clean.

If you purchase freeze-dried beans, the beans will be ready really fast. Either purchase pre-made mixes you like, or purchase one or two and figure out the recipe.

Here are my two pages of backpacking food resources: food (http://www.ultralightbackpackingonline.info/food1.html) and specialized food (http://www.ultralightbackpackingonline.info/specializedfood1.html) as well as calorie dense (http://www.ultralightbackpackingonline.info/foodfacts1.html) food selections for backpacking.

I don't have much information compared to sarbar at http://www.trailcooking.com

. . .

Spokes

01-18-2010, 17:32

.........

I think you were talking about inferior products and inferior nutrition.

There is plenty of documentation grains should make up the majority of a well-balanced diet.

Sort of.

That's all they had to work with after the war so they made due. Besides how do you argue with a guy that says "Peace will come to the world when the people have enough to eat."?

Connie

01-18-2010, 17:54

Here are two "standards" of backpacking cuisine.

http://i152.photobucket.com/albums/s197/geekgrrl_2007/trailfavorites.png

Many backpackers add home-dehydrated hamburger "gravel" to the Beef Stroganoff version. This is certainly more cost-effective than purchasing freeze-dried Beef Stroganoff.

I know I like Alfredo noodles better than Kraft Macaroni and Cheese. For one thing, I am more inclined to throw in different "add-ons".

Connie

01-18-2010, 18:19

Here is another "standard".

http://i152.photobucket.com/albums/s197/geekgrrl_2007/idahopotatos.png

Dilute, they are potato soup and may easily become potato vichyssoise.

Connie

01-18-2010, 18:21

Knorr Sides Plus are the basis of an entree, if you use "add-ons".

http://i152.photobucket.com/albums/s197/geekgrrl_2007/KnorrSidesPlus.png

Connie

01-18-2010, 18:24

These Tuna Creations are some good "add-ons"

http://i152.photobucket.com/albums/s197/geekgrrl_2007/tunacreations.png

I like these "add-ons"...

http://i152.photobucket.com/albums/s197/geekgrrl_2007/add-ons.png

My pictures are from one station wagon bag I keep ready-to-go for hikes. I have more.

I pick up something for the backpack, when I do my grocery shopping.

Here are some videos (http://www.ultralightbackpackingonline.info/morevideo2.html) that use store-bought food for backpacking and for canoe trips I found.

schraderdc

01-18-2010, 18:28

Connie

Wow-- what great ideas... of the ones you have shown above how many are amenable to Freezer Bag cooking (a term I didnt even know 12 hours ago) or can even be cooked in the bags in which they come?

I am worried about weight. Most of these seem light or is the packaging so much that I should be concerned?

Connie

01-18-2010, 18:35

Because you have the JetBoil, you might not consider these. I need to have a simmer or use "freezer bag" cooking method. Try it.

http://i152.photobucket.com/albums/s197/geekgrrl_2007/tuscansoup.png

or this,

http://i152.photobucket.com/albums/s197/geekgrrl_2007/chowder.png

In general, I do best using my JetBoil for hot-water entrees, adding the solid ingredients to heat at the end, or, I add-hot-water and use the "freezer bag" cooking method for more thick entrees.

Connie

01-18-2010, 18:44

schraderdc,

I repackage any packaged food that makes more than "two servings".

I eat heartily, but I do not overeat at home or on the trail.

All are amenable to "freezer-bag" cooking, but for some it is not necessary because they are ready-to-eat right now.

If the bag is sturdy I use it, putting it in a ziploc-type freezer bag I can seal and reseal. That way, my ziploc-type freezer bag is re-usable: The store packaging is in the "cozy" inside the ziploc-type freezer bag.

I do not use a bag less strong than the "freezer bag".

Usually, once cut, the store packaging will not reseal unless it has a ziploc-type seal built-in the packaging. I will also repackage if the original packaging "bulk" is the decisive factor.

For the most part, for weight considerations, I recombine and "re-bag" dry ingredients into a ziploc-type freezer bag. I make my weight-measurements in-hand.

I like to vacuum pack the wet ingredients: sometimes I put my "add-ons" in right there.

I purchased a "portable" hand vacuum sealer, for that purpose, because I frequently stopped to do my shopping on the way to the trail.

Here is the Ziploc hand vacuum pump and the Ziploc vacuum bags.

http://i152.photobucket.com/albums/s197/geekgrrl_2007/ziplock.png

I backpack and kayak a lot, and this system is inexpensive compared to all "backpacking food".

mikec

01-18-2010, 18:58

Connie

01-18-2010, 19:14

I had to take this photo off their website, because my Zatarains Gumbo Mix with Rice is already repackaged and ready-to-add-hot-water. I even added freeze-dried okra.

http://i152.photobucket.com/albums/s197/geekgrrl_2007/gumbo.png

Their website has recipe ideas (http://www.zatarains.com/Recipes/Gumbo.aspx). Got crawdads? Got seafood?

Zatarains has a Gumbo Base (http://www.zatarains.com/Products/Bases-and-Bean-Seasonings/Gumbo-Base.aspx), as well.

Add hot water.

Connie

01-18-2010, 19:18

Uncle Ben's "Ready Rice" is ready-made rice.

http://i152.photobucket.com/albums/s197/geekgrrl_2007/ReadyRice.png

I don't have Uncle Ben's "Ready Rice" Basmanti Rice or Jasmine Rice to show.

These can be the basis of elegant meals.

These are strictly "heat-and-serve" and would do well in "freezer-bag" cooking method.

http://www.whiteblaze.net/forum/%3Cobject%20width=%22425%22%20height=%22344%22%3E% 3Cparam%20name=%22movie%22%20value=%22http://www.youtube.com/v/ITr1Ht4ndnY&hl=en_US&fs=1&rel=0%22%3E%3C/param%3E%3Cparam%20name=%22allowFullScreen%22%20va lue=%22true%22%3E%3C/param%3E%3Cparam%20name=%22allowscriptaccess%22%20 value=%22always%22%3E%3C/param%3E%3Cembed%20src=%22http://www.youtube.com/v/ITr1Ht4ndnY&hl=en_US&fs=1&rel=0%22%20type=%22application/x-shockwave-flash%22%20allowscriptaccess=%22always%22%20allowf ullscreen=%22true%22%20width=%22425%22%20height=%2 2344%22%3E%3C/embed%3E%3C/object%3E

garlic08

01-19-2010, 10:51

Here is another "standard".

http://i152.photobucket.com/albums/s197/geekgrrl_2007/idahopotatos.png

Dilute, they are potato soup and may easily become potato vichyssoise.

One excellent benefit of these is that they are good emergency meals if you can't cook. Soak for five minutes and you can eat them cold. But you have to spit out the bacon bits if you get that flavor.

Jim Adams

01-19-2010, 11:18

Ditch the ramen altogether and eat something nutritious. Your sagging and sore muscles will thank you and help you keep hiking. Noodles have no value for muscle repair

True but they work great as fire starters!:cool:

geek

ShelterLeopard

01-19-2010, 11:22

I would've posted my food list, but Connie posted pretty much all of it!

I LOVE those Tuna Sensations things- Spicy Tuna is good, but I think Tuna w/ Sun Dried Tomatoes was the best.

And I usually only bring one thing of Ramen, if I'm so cold that I can't cook (for lunch, not dinner) and just want something hot and soup-y, but quick.

I am a HUGE fan of Korr Pasta Sides (and the rice sides), and I bring packets of fish- steaks, not chunks, usually wild Salmon- and heat it up on my frying pan, and then often put it on a rice side (like mushrooms and rice) or use barbeque sauce on it.

Blissful

01-19-2010, 11:26

Just wondering if all the multiple pics of food packets takes up bandwith = ?? :) Might just say them without all the pics.

Jim Adams

01-19-2010, 11:44

You can also cook the noodles, drain, cool, add pepperoni, cheese and italian dressing for pasta salad or crush up the block in the bag, sprinkle about 1/3 the packet of seasoning into the bag, close and shake then eat them uncooked...works great when you are craving something crunchy out there...tastes like seasoned pretzels.

geek

Jim Adams

01-19-2010, 11:47

you can also use a packet of dry spaghetti sauce, dehydrated tomato slices instead of tomato paste and either ramen noodles or spaghetti.

geek

Connie

01-19-2010, 14:51

Blissful,

I talk and talk, but pictures are effective.

I use Hypersnap DX for photo processing. I took the Large size photo, using a "found" Canon point-and-shoot digital camera, and reduced the photo to 25%. If it needed sharpening, I sharpen. Reduce again. Then, Save As png. Put it in Photobucket. I sometimes use ImageShack.

Both hosts are free.

I did not put the photos on WhiteBlaze.net because they might be a resource hog.

If bandwidth is a big deal, I do the final Save As jpg.

If you start with jpg it looks like the photo off Zatarains website: jpg "jaggedies"

ShelterLeopard,

Yum! I have got to try those ideas, and recipe.

Did you find the asian noodles you mentioned? I know I am interested.

If you don't mind, which Knorr pasta sides and rice sides do you like best?

Now there are so many choices for backpackers, in the grocery store, it is good to know in advance what a backpacker finds is good.

I know I can't purchase every one.

. . .