Assistance with developing recipes using dried ingredients, primarily from Asian/hispanic grocery stores (noodles/rice, powders/pastes, dried pork/beef/fish)

I'm looking to develop some noodle or rice bowl recipes using lightweight (dehydrated) ingredients. This would include cooked & dried noodles, quick cooking lentils, powders or pastes for flavor/spice and dried meats like pork, fish or beef.

My main goals are lightweight ingredients, being able to do everything in a single pot starting with boiled water for the noodles or other carbohydrate base (fast cook lentils/rice) and then adding powders or pastes for spice/flavor and dried meats. I'm trying to go for roughly 40/30/30 carb/fat/protein ratio. Calories are unimportant, higher is better, as these meals are intended to be eaten during extended periods of heavy activity where 3,500 to 5,000 calories per day are needed.

I've been to a few Asian grocery stores but I have no idea where to start with the overwhelming selection of dried/already cooked noodles. There are noodle cakes, noodle knots, skinny noodles, fat noodles, all sorts of noodles, etc.

As far as powders/pastes what are some popular flavor combinations?

There are all sorts of cooked, dried shredded pork, and stir fried, dried "fish floss" (tuna, marlin, salmon, etc). I've tried to find a product I've seen mentioned a few places online at Hispanic grocery stores but haven't been successful, which is surprising given I'm 4 hours north of the Mexican border. It's called carne seca, machaca or simply dried beef that's shredded or powdered.

Help?

bon appetit