Backcountry Bami Goreng

Indonesian Street Noodles

Serves 4


5T ketjap manis

1.5T sambel olek (Rooster brand chili garlic sauce)

1t ground coriander

1-2t fish sauce

3-4 cloves of garlic

Veggies Etc:

1T safflower oil

½ yellow onion, finely sliced (~2” long)

8oz shredded coleslaw mix, or 2/3 cabbage & 1/3 carrots

1 red bell pepper, finely sliced, (~2” long)

7oz baked tofu (ie. teriyaki flavor), coarsely shredded


100g dried wide rice noodles (“XL size for pho”)

1 vegetarian vegetable bouillon cube


1.)  Mix all sauce ingredients in small bowl, set aside

2.)  Heat oil in wok on med-high to high heat.  Add onions and stir-fry until translucent.

3.)  Add bell pepper, stir-fry 1-2 minutes until slightly softened

4.)  Add carrot & cabbage or slaw mix, stir fry another 2-3 minutes until all veggies at desired consistency

5.)  Add shredded tofu and stir-fry until heated through (~1 minute)

6.)  Add sauce and mix until completely combined.  Remove from heat.


Spread onto dehydrator trays and dehydrate at 155° until dry.


Break noodles into 1”-2” lengths, add crumbled bouillon cube & dehydrated wok mixture.  Store in airtight bag until use.


** We've also used dehydrated TVP instead of tofu

** For short trips we have made with fresh veggies instead of dehydrating