Pesto and almond noodles

Ingredients.

  • Instant noodles 2.1oz(60gr) 260kcal
  • Pesto 1.75oz(50gr) 300kcal
  • Parmesan 0.5oz(15gr) 65kcal
  • Almonds 0.75oz(20gr) 130kcal
  • Sun dried tomatoes 0.75oz(20gr) 62kcal
  • 0.5 tsp freeze dried garlic 0.05oz(1.5gr) 4.5kcal
  • Pinch of chili flakes


5.8oz(166.5gr) 817kcal

kcal/oz=140

Preparation.

1) Put the instant noodles and tomatoes in a larger ziplock.

2) Stick the parmesan, crushed almonds, garlic and chili flakes in another bag.

3) Have the pesto in a container of its own.


Instructions.

1) Boil 1 cup of water with the sliced sun dried tomatoes.

2) Turn off the stove and add the noodles, rest for 3 minutes.

3) Drain the water and mix in the rest of the ingredients.


Print for the trail.

All the instructions are designed on a credit card sized piece of paper that fits in your wallet, you can download and print them here.