Some noodle ideas

My thoughts and prayers go out to the people affected in the recent events in Japan. I hope that all the help needed gets where it is needed as quickly as possible.

In terms of food storage, I thought you might be interested in this link, which gives a large variety of recipes so you can vary your instant noodle meals. Variety can be wonderful when using your storage items, and you can never have too much variety when it comes to your 12-week rotation...

More substitutions...finally. Part 2

With the same disclaimers as my previous post , and without further ado:

Corn Starch (1 tablespoon)
--2 tablespoons flour

Cream (1 cup)
--1/3 cup butter plus 2/3 cup milk

Egg
1) Combine 1 teaspoon unflavored gelatin with 3 tablespoons cold water and 2 tablespoons plus 1 teaspoon boiling water.
2) Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.
3) 2 egg yolks plus 1 tablespoon water
4) 2 tablespoons dehydrated eggs plus 2 1/2 tablespoons water
5) 1 tablespoon ground flaxseeds, 3 tablespoons water (or other liquid). Stir together until thick and gelatinous.

Evaporated Milk
--1 cup water, 2/3 c. powdered milk

Fats/Oils
--Applesauce (subtract some sugar), or beans (cooked and mashed)

Sorry for the delay--more coming. This time sooner--time sure flies.... :)