Instant Thai Red Noodle Jars

Serves 1
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Directions

  1. 1Cook the chicken cubed with the dark soy sauce on a small pan & set aside (or use leftover cooked chicken for ease!).
  2. 2Cook the chicken cubed with the dark soy sauce on a small pan & set aside (or use leftover cooked chicken for ease!).
  3. 3Cook the chicken cubed with the dark soy sauce on a small pan & set aside (or use leftover cooked chicken for ease!).
  4. 4Add the Thai red curry paste, minced garlic, light soy sauce, coconut milk, lime juice & chicken bone broth powder into each jar & stir to combine.
  5. 5Add the Thai red curry paste, minced garlic, light soy sauce, coconut milk, lime juice & chicken bone broth powder into each jar & stir to combine.
  6. 6Add the Thai red curry paste, minced garlic, light soy sauce, coconut milk, lime juice & chicken bone broth powder into each jar & stir to combine.
  7. 7Layered with the sliced red peppers, Beansprouts, cooked soy chicken cubes, baby corn, Pak Choi, spring onion and Thai basil.
  8. 8Layered with the sliced red peppers, Beansprouts, cooked soy chicken cubes, baby corn, Pak Choi, spring onion and Thai basil.
  9. 9Layered with the sliced red peppers, Beansprouts, cooked soy chicken cubes, baby corn, Pak Choi, spring onion and Thai basil.
  10. 10Add a nest of rice noodles on top & push down.
  11. 11Add a nest of rice noodles on top & push down.
  12. 12Add a nest of rice noodles on top & push down.
  13. 13Cover with an air tight lid & store in the fridge for up to 3-4 days.
  14. 14Cover with an air tight lid & store in the fridge for up to 3-4 days.
  15. 15Cover with an air tight lid & store in the fridge for up to 3-4 days.
  16. 16Then when ready to eat, boil the water, pour into the jar & lightly press the noodles.
  17. 17Then when ready to eat, boil the water, pour into the jar & lightly press the noodles.
  18. 18Then when ready to eat, boil the water, pour into the jar & lightly press the noodles.
  19. 19Cover to let the noodles cook for a few minutes before securing the leakproof lid & giving it a good shake to mix & enjoy!
  20. 20Cover to let the noodles cook for a few minutes before securing the leakproof lid & giving it a good shake to mix & enjoy!
  21. 21Cover to let the noodles cook for a few minutes before securing the leakproof lid & giving it a good shake to mix & enjoy!

Ingredients

  • 120 g cubed chicken breast (raw weight)
  • 120 g cubed chicken breast (raw weight)
  • 120 g cubed chicken breast (raw weight)
  • 0.5 tsp dark soy sauce
  • 0.5 tsp dark soy sauce
  • 0.5 tsp dark soy sauce
  • 10 g Thai red curry paste
  • 10 g Thai red curry paste
  • 10 g Thai red curry paste
  • 0.5 tsp minced garlic
  • 0.5 tsp minced garlic
  • 0.5 tsp minced garlic
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 60 ml coconut milk
  • 60 ml coconut milk
  • 60 ml coconut milk
  • 1 tsp lime juice
  • 1 tsp lime juice
  • 1 tsp lime juice
  • 8 g chicken bone broth powder (or stock)
  • 8 g chicken bone broth powder (or stock)
  • 8 g chicken bone broth powder (or stock)
  • 66 g red bell pepper, sliced
  • 66 g red bell pepper, sliced
  • 66 g red bell pepper, sliced
  • 77 g beansprouts
  • 77 g beansprouts
  • 77 g beansprouts
  • 30 g baby corn, sliced
  • 30 g baby corn, sliced
  • 30 g baby corn, sliced
  • 35 g pak choi, chopped
  • 35 g pak choi, chopped
  • 35 g pak choi, chopped
  • 1 spring onion, sliced
  • 1 spring onion, sliced
  • 1 spring onion, sliced
  • 3 Thai basil leaves, finely chopped
  • 3 Thai basil leaves, finely chopped
  • 3 Thai basil leaves, finely chopped
  • 45 g nest of rice noodles (uncooked)
  • 45 g nest of rice noodles (uncooked)
  • 45 g nest of rice noodles (uncooked)
  • 350 ml boiling water
  • 350 ml boiling water
  • 350 ml boiling water

Equipment

jarsairtight lidsmall pan

Tips

  • Use leftover cooked chicken for ease.
  • Store in the fridge for up to 3-4 days.