Back Country Rice Noodles and Veggies with Shrimp

10 g. dried Petite Marseillaise or Yummy Belle or Odessa Market peppers
10 g. dried napa cabbage (part fermented mustard greens)
10 g. dried Pomme D'Amour tomatoes
10 g. dried Romanesco zucchini
10 g. dried Oven Caramelized onions
50 to 60 g. dried cooked shrimp
2 to 3 cups water, depending on how soupy you want it to be
50 to 60 g. rice noodles (break up the noodles at home) or 1 single serving size Thai Kitchen Bangkok Curry Rice noodles
1 tablespoon green curry paste, dehydrated (or the seasoning packet from the Curry Rice Noodles)
1 dried Thai Lime leaf
3 tablespoons (30 g.) coconut milk powder, optional
1 small packet soy sauce
Fish sauce to taste

At home, package the dried vegetables and lime leaf into a small resealable bag, package the shrimp separately, package the noodles and seasonings separately.

In camp. Put the shrimp in a pan with 2 cups of water. Bring to a boil and remove from heat, let soak for 5 minutes. Add the veggies to the pan and soak for at least another 5 minutes.

Add the noodles and seasonings, including the coconut powder if using, to the pot, add more water if desired for a more soupy dish, and slowly bring to a boil. Cook for 2 minutes, stirring frequently. Remove from the heat and insulate and let sit for another 10 minutes.

Serve immediately

Makes 2 portions.