Chicken Ramen Soup

1 package ramen noodles
1 3 ounce can chicken
1 tablespoon dried corn
2 tablespoons dried shiitake mushrooms, broken up
1 tablespoon dried peas
1 packet soy sauce
1/2 teaspoon sesame oil, to taste
pinch red pepper flakes

At home: combine the corn, mushrooms, peas and red pepper flakes in a ziplock bag. Put broken-up ramen in quart size ziplock freezer bag along with seasonings. Carry the sesame oil in a screw top container.

In camp: bring 1 1/2 cups water to a boil. Add water, seasoning packet, and vegetables to ramen noddles ziplock bag. Once the noodles are cooked, add the chicken, sesame oil, and soy sauce. Makes 1 serving.

This recipe courtesy of One Pan Wonders

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