Ingredients Jump to Instructions ↓

  1. 1/2 pound spaghetti or ramen noodles

  2. 4 cups water

  3. 3 Tablespoons plus 1 teaspoon oil

  4. 2 Tablespoons sunflower seeds

  5. 1 Tablespoon dried onion, rehydrated

  6. 1/2 Tablespoon or one packet powdered bouillon base (see notes)

  7. 3 Tablespoons brown sugar

  8. 1 teaspoon garlic

  9. 1/2 teaspoon black pepper

  10. 1/2 teaspoon hot sauce

  11. 1/2 teaspoon spike

  12. 3/4 cup water, or more as needed

  13. 3 Tablespoons vinegar

  14. 3 Tablespoons soy sauce

  15. 3 Tablespoons peanut butter

  16. Sliced green or wild onions, if available

Instructions Jump to Ingredients ↑

  1. Notes: A spicy peanut butter sauce makes this a light spaghetti dish that is excellent either hot or cold. This dish can have a fairly salty taste. Cut back or eliminate the base if you are concerned about saltiness. This recipe is designed to be made in a camping or hiking environment, but works just as well at home.

  2. Break pasta in half and put into boiling unsalted water to which 1 teaspoons of oil has been added. Cook until done; drain immediately.

  3. In a fry pan, heat 3 Tablespoons oil and add the sunflower seeds and rehydrated onions. Cook and stir over medium heat for 2 minutes. Add the base with the brown sugar, garlic , other spices if desired, and 3/4 cup water. Add the vinegar and soy sauce . Add peanut butter and stir. Do not burn! To eat this hot, heat the sauce thoroughly and pour over hot spaghetti.

  4. This recipe is best cold, and it loses some of its saltiness as it sits. Mix sauce and spaghetti, cool quickly, and serve chilled. If available, sliced green or wild onions as a garnish add to the flavor.

  5. Yield: 2 to 3 servings Recipe Source: The NOLS Cookery by National Outdoor Leadership School (Stackpole Books)

  6. Reprinted with permission.


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