Inspired by posts on one of our Facebook pages, I went through recipes on TrailCooking that have shrimp in them. In a past time (yeah, like 3 years ago), pouched shrimp was easy to find. Then it was pulled. I’d guess they didn’t sell a lot, which doesn’t help in that shrimp is already quite pricey. Especially if you buy a good brand (which for me means it is US harvested and canned), rather than an off-brand packed in Thailand, Vietnam or China. Taste is everything, the good brands are worth it. Having said that, the tiny canned shrimp sold at Trader Joe’s are from Oregon and a bargain at around $2 a can. Wild Planet Foods isn’t cheap, but is also some of the best tasting you will have from a can (they don’t taste canned frankly). Just expect to drop $ on them.
I’ll say this, I don’t miss the pouch shrimp. It was bigger pieces. Sure, it didn’t have shrimp “juice” to deal with…the Wild Planet is simply better tasting and the little pieces are tasty. Downside? Well, you do have to drain it (cat hole), meaning this isn’t a good choice for grizzly territory. You can dehydrate it though, once dry, store in the freezer till trail time and use up within 3 months of dehydrating. The second con is you have to open it. No pull top lids here. Oh well. Still, an old school military style can opener is cheap and UL. You can flatten the cans with a boot heel once done for easy bagging of trash. Freeze-dried shrimp isn’t easy to find anymore, dried shrimps sold in Asian grocery stores are not the same – they are very, very salty and must be soaked (and have a crunchy peel often on them as well).
One can use most any brand ramen in this recipe – and make it gluten-free as well, by using one of the many Thai rice noodle ramen. If indulging in organic ramen, Koyo is worth sourcing it. Is it 10 for $1.00? Er, no. More like $1.39 for one. It is though baked, not fried, organic and no fake-tasting flavors or MSG. Most natural food stores carry the brand. As always, control the sodium by wither using less of the flavor packet, or eat the noodles and discard most of the broth (cathole again, not in grizzly territory!). This meal though is also great for lunch, at work. Why go out for Pho (with its always questionable meat…mmmm….tripe!), when you could have a huge bowl of warm and yummy broth and noodles in 5 minutes?
PS: Find the carrots at Harmony House Foods, Inc.. Sesame oil? Most grocery stores carry it, in the ethnic section. I prefer the hard to find black, any type works though.
Shrimp Sesame Noodles
In a small bag:
- 2 Tbsp diced dried carrots
- 2 Tbsp diced dried onion
- ¼ tsp red pepper flakes
Pack in a small vial or bottle:
- 1 tsp sesame oil
At home mark the vegetable bag with “2 cups water”.
FBC Method –
Pack the ramen and vegetables in a quart freezer bag. Bring 2 cups water to a near boil. Place the freezer bag in a cozy, add the water. Seal and let sit for 5 minutes, add in drained shrimp, ramen seasoning and sesame oil, let sit for a couple of minutes in cozy to heat through.
Insulated Mug Method –
Add the ramen and vegetables to a large insulated mug. Pour 2 cups boiling water over, cover and let sit for 5 minutes, add in drained shrimp, ramen seasoning and sesame oil, let sit for a couple of minutes covered to heat through.
One Pot Method –
Bring 2 cups water and the vegetable bag to boil in a small pot. Add in ramen noodles, lower heat a bit and cook for time on package (Koyo is 4). Take off heat, stir in drained shrimp, ramen seasoning packet and sesame oil.
PS: Also great with sesame seeds sprinkled on tops and dried cilantro.