I'm sure this is common knowledge or that it has been discussed somewhere on here, but I just can't seem to find any information about this. The chicken pasta Knorr side calls for 2 cups of water when doing it on the stove. I'm just pouring water into the package itself or repackaging it into a freezer bag and adding the water. So, how much do I add?
The Knorr pasta sides do not work well for freezer bag cooking. The pasta just turns into a kind of goo. Completely unappetizing. The rice sides do pretty well with 1/3 less water than the directions call for, and adding some powdered milk and olive oil greatly helps.
I haven't tried it, but I'm not surprised.
Knorr meals are intended to be simmered over heat for a while. They are not intended to be add-boiling-water-and-done.
I've had good results using Knorr items on trail, simmering them in a titanium pot over an isobutane stove turned down to absolute minimum heat and stirring frequently.
Not recommended for freezer bag cooking or cold soaking.
Those bags aren't big enough to hold as much water as they call for, and I'm pretty sure they aren't waterproof. Definitely not pour in the bag like purpose made backpacking meals. They also need to be boiled to thicken up and cook properly, so you need to actually put them in the pot and cook it from my experience. I also find they call for way too much water unless you want it really soupy. I usually cut back about half a cup from what they call for, but they are so cheap you should test this all at home.
The bags aren't water proof. In my experience the only time to cook in their original bag is as soon as possible any crinkle or other damage makes them a leaky mess.
I admire the idea, but a large chunk of the problem is that those noodles tend to stick together unless they have room to move.
I understand not wanting to wash a pot, but if you're in a situation where you already have boiling water, you may as well just add them directly in and stir a little.
That won't work well, because the pasta inside those Knorr sides is completely uncooked, and would require ~15-20 mins. of boiling to become edible. That's why the sides turns to "goo" when incompletely cooked (as mentioned by another poster).
Instead, try using ramen noodles (which are precooked and dried) in plain chicken or beef flavors (or omit the included seasoning packet and use your own boullion powder). You can add heavy cream powder for extra creaminess, if desired. Also consider adding freeze dried vegetables (not dehydated), mushrooms, proteins etc., for added variety.
https://www.walmart.com/ip/Sapporo-Ichiban-Japanese-Style-Ramen-in-Chicken-Broth-3-5-oz/10801692
https://www.walmart.com/ip/Maruchan-Ramen-Noodle-Beef-Flavor-Soup-3-oz-Shelf-Stable-Package/15570901
https://www.amazon.com/Natural-Foods-Premium-Powder-Gluten-GMO-Free/dp/B09XN67ZH7/
https://www.amazon.com/Thousand-Lakes-Freeze-Fruits-Vegetables/dp/B08SCHCZYB/
https://www.amazon.com/dp/B07BN671PQ/
https://www.amazon.com/dp/B00F0SL5EC/
https://www.amazon.com/Thousand-Lakes-Freeze-Fruits-Vegetables/dp/B08DZZ5G1P/00&sr=8-6&th=1
Pick up something like the Stanley cookset or a titanium cook pot and simmer/stir that. The container isn’t designed to hold water like a freeze dried meal bag.
I have found them to be incredibly salty
I think they are disgusting if not actually cooked. YOMV
They cost $1.25, try it out at home first to figure out how you like it. Some folks just do a cold soak. I do 2 cups and boil in my pot. You might find 1.5 cups of boiling water and a 15 minute rest in an insulated pouch works.