Inspired by Sunny Khalsa’s journey, edible New Mexico created six vegetarian recipes for one traveler on a thirty-day, solo trek. All ingredients were selected with weight in mind and can be stored without refrigeration for at least four days.

Get the recipes for Cast-iron Chiliquiles  and Red Lentil Sloppy Joes from this trip.

Dan Dan Noodles with Shishitos

Servings: 1 serving


  • 1 teaspoon oil
  • 6 shishito peppers
  • 4 ounces buckwheat soba noodles
  • 2 1/2 tablespoons peanut butter
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoons sriracha or more depending on your spice tolerance
  • 1/4 teaspoon red pepper flakes
  • Salt to taste
  • 2 cups water


At Home

  • Mix peanut butter, soy sauce, sesame oil, and sriracha; put in small container.

On the Trail

  • Heat oil in cast-iron skillet on high heat. Add shishito peppers, sprinkle with salt, and cook until blistered. Set aside.
  • Bring to a boil enough water to just cover the noodles. Once boiling, add noodles and cook according to package instructions. Once noodles are done, drain off all but about 1/2 tablespoon of the cooking water. Stir in the peanut butter, soy sauce, sesame oil, and Sriracha mixture. If needed, thin out the sauce with a little water. Salt to taste. Toss with shishito peppers and sprinkle with red pepper flakes.


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Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.