Full ingredients list:
1 teaspoon Thai curry paste
1/4 cup lite coconut milk
dash fish sauce
1/4 teaspoon brown sugar
1 cup frozen stir-fry veges
1/2 cup baby spinach leaves
1/2 cup cooked shredded chicken
125g rice noodles
fresh chilli, sliced (optional)
1 tablespoon sliced spring onion
1 tablespoon chopped fresh coriander
Nutritional information (per serve)
Instructions and steps:
Step 1Mix curry paste, coconut milk and fish sauce together and mix well.
Step 2Layer all ingredients except last three in a 750ml capacity or larger jar in the order above. Keep last three ingredients in a separate container.
Step 3When ready to eat, open the jar, fill with boiling water and close and seal the lid. Leave to soak for 2 minutes.
Step 4Open the jar, stir noodles well and tip into a bowl, if desired. Top with spring onions, chilli and coriander.
Make it gluten free: Check fish sauce and curry paste are gluten free.
Use ‘shelf-fresh’ noodles, which are precooked and just need to be heated by pouring over boiling water. Break up with a fork before adding to the jar.
You could also use noodles from instant noodle packs, but check the labels on these — some contain palm oil, which makes them high in saturated fat.
Or use noodles you’ve precooked. Run them under cold water before packing in the jar.
About this recipe
First published: June 2016