Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
2 Serves
Prep time
10 minutes
Dehydrating time
10-14 hours
Ingredients
- 12 ounces rice noodles
- 2 green onions (chopped)
- 50g dehydrated chicken (optional)
- 1/2 cup of powdered eggs (freeze-dried)
- 2 tablespoons cilantro (freeze-dried)
- 2 tablespoons oil
- 4 packages of soy sauce
- 2 tablespoons sugar
- 2 teaspoons lime powder
- 2 tablespoons unsalted peanuts (chopped and roasted)
Ingredients
macros
- 12 ounces rice noodles
- 2 green onions (chopped)
- 50g dehydrated chicken (optional)
- 1/2 cup of powdered eggs (freeze-dried)
- 2 tablespoons cilantro (freeze-dried)
- 2 tablespoons oil
- 4 packages of soy sauce
- 2 tablespoons sugar
- 2 teaspoons lime powder
- 2 tablespoons unsalted peanuts (chopped and roasted)
Instructions
- Chop the green onions and dehydrate at 135°F (57°C) for 10 hours or overnight. If you wish to add chicken, adjust dehydrator temperature to 160°F (71°C) and dehydrate it for 4 hours.
- Combine the dehydrated onions, dried chicken, and rice noodles into a gallon Ziploc bag.
- Add the freeze-dried eggs and cilantro into a snack-size bag.
- Put the remaining ingredients in a separate snack-size bag.
TO REHYDRATE
- Fill a pot with water and boil. Carefully pour the hot water into the Ziploc bag.
- Ensure the ingredients in the bag are fully submerged.
- Allow it to sit for about 10 minutes and set aside.
- In the meantime, add about 6 tablespoons of water to the powdered eggs. In your pot, heat the 2 teaspoons of oil and scramble the eggs until firm.
- Soak noodles in water until soft. Drain off the water, add in the scrambled egg, and place it aside.
- Heat the remaining oil in the pot and add in soy sauce, lime, and sugar. Stir to combine the sauce, then stir in the noodle mix to coat. Top the meal with peanuts, enjoy.
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