Spicy Thai Noodles Meal Prep

You know you’ve totally made it in life when you turn up to work with some spicy Thai noodles in a mason jar. Your colleagues are guaranteed to look on in awe as you gently fill the jar to the top with hot water.

Ingredients

-1 jar+

Metric

Method

1. 1

   Put a splash of oil into a frying pan on a medium heat. When the oil is hot, add the garlic and fry for 1–2 minutes.

   
2. 2

   As soon as the garlic is about to brown, add the mushrooms, give everything a good stir, and leave to fry for 10–15 minutes or until the mushrooms are browned, stirring occasionally.

   
3. 3

   Cook the noodles in boiling water as per the packet instructions, then drain and rinse them under cold water to prevent them going soft.

   
4. 4

   Combine 2 tablespoons of boiling water with the stock cube in a small bowl and give it a stir until the stock cube has fully dissolved. Leave to one side.

   
5. 5

   When the mushrooms and noodles are ready, it’s time to start filling your mason jar. We usually start with the curry paste, followed by the dissolved stock cube, mushroom and garlic, courgette, carrot, ginger, a pinch of salt, noodles, spring onion, beansprouts, coriander leaves and finally the spinach.

   
6. 6

   Close the jar and store in the fridge for 2 days. But this is best consumed the next day if you want all those fresh flavours! When you’re ready to eat, simply fill the jar with hot water straight from a kettle until it’s about 1cm from the top. Then give everything a good stir with a fork or a spoon. Yum.