One of my biggest concerns about going around Cape Horn wasn’t the sailing (although I definitely did worry about that). Instead, it was how I would provide gluten-free meals – especially lunch – to our friend Rick, who was joining us for this month-long journey.
As First Mate I’m responsible for all the provisioning and cooking. I knew sailing and weather conditions could be challenging so I wanted simple and quick meals.
Lunch is the meal I dread the most. Sandwiches get boring after a while and are not normally hot. Plus, gluten-free bread is difficult to find and to keep fresh.
One thing we discovered earlier in our trip was Instant Noodles. Though they don’t hold a lot of nutritional value, they do provide a hot meal that fills you up and is simple and quick to make. And my husband loves them! Simple, quick, and hot, but not gluten-free. So I decided to make my own gluten-free instant noodle soup.
I found dehydrated vegetables in Ushuaia, Argentina, as well as rice noodles to prepare the soup. Once I found gluten-free bouillon, I was ready to go.
One of my tips from long time cruising and provisioning in some very remote places – like Easter Island, Oman, and Sri Lanka, for example – is that when you see an ingredient you want, buy it! Never wait, because you don’t know when you will find it again! If ever!
The soup was a success and had a lot more nutritional value than the Instant Noodles you buy in a cup. And my homemade version was cheaper too.
Left: Prepping the veggies and rice noodles; Middle: Adding boiling water; Right: Waiting for everything to soften and cook. Picture should show a lid on top.
Gluten-Free Instant Noodles
Measurements are approximate and you can adjust to taste.
- 1 pint (475 mL) glass mason (canning) jar
- 1/4 cup (60 mL) of each type of dehydrated vegetables (I used carrots, spinach and sweet peppers)
- 3/4 cup (180 mL) rice noodles (thin)
- 1/2 a small gluten-free bouillon cube (beef, chicken, or vegetable)
Layer the vegetables in the bottom of the jar. Add rice noodles crunched slightly to lengths for eating. Crumble the bouillon cube over the top. Put a secure lid on top (I used a canning lid and ring). Store in a locker.
When ready to serve, add boiling water to 1” from the top of the jar and stir gently. Put the lid on the jar. Wait about 5 minutes for everything to soften. Stir and serve.
You can double the recipe and use a one-quart (946 mL) jar instead.
The recipe is versatile. Change up the vegetables or add spices such as garlic, parsley, basil, oregano, or onion.
Left: Ready! Serve up & enjoy! Right: Our happy crew member Rick