Curries are deliciously full-flavored and satisfying after a hike in the backcountry. This one uses rice “glass” noodles, which require only soaking, no cooking.

It’s suitable for most diets being gluten-free and vegan (check your curry paste to be sure).

It’s ultralight without compromising on taste.

Serves 2.

Ingredients

• 100g-120g fine rice noodles (break the bundles apart to get a close amount)
• 12 ml vegetable oil (1 sachet)
• 50g sachet of Vietnamese curry paste
• 60g sachet coconut milk powder (makes 1 cup)
• 45g freeze-dried mixed vegetables (onion, carrot, corn, peas)

Steps

1. Boil water to rehydrate vegetables and noodles. Cover each with boiling water and leave aside 10 minutes.
2. Add warm water to the coconut milk powder to make 1 cup milk.
3. Make the sauce by heating the oil and adding the curry paste. Gradually add the coconut milk. Add the vegetables and then the noodles at the end.