Backpacking cuisine is limited to what you can carry, and you are trading off between calories, weight, and convenience. Here are a few ideas:
Curry
Avocado oil. 1/2 can premade curry (removed from can, stored in a plastic bag or reusable container), 1 can coconut milk, 1 packet cooked chicken, onion, mushrooms, cashews, other vegetables in a bag. Ramen cake or instant rice.
Sautee vegetables, add curry paste, coconut milk. Add side of rice or ramen if desired. Weight: Calories:
Ramen
Avocado oil. 4oz miso paste, soy sauce. 2 cloves garlic, sliced ginger. chopped shallots, mushrooms. 1 egg. ramen cake.
Bring water to boil, cook egg 6.5 minutes, remove from pot and transfer to cold water. While egg is cooling, cook ramen in boiling water as directed (usually about 4 minutes), remove from water, Sautee garlic and ginger, add soy sauce, then shallots, then mushrooms, waiting about 1 minute between each ingredient. Simmer 5 minutes, pour broth over noodles and egg.
Snacks
You may find that you snack more than you prepare actual meals. Nut butters like almond, cashew, and peanut butter (a legume) can be yummy snacks when combined with crunchy nuts, ratings, and dried apricots.