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Thai Red Curry Instant Noodle Jar
This is my ultimate make-ahead lunch - I layer everything into a jar the night before, then just add boiling water when I'm ready to eat. Thai red curry paste, peanut butter and coconut milk make a seriously rich base, packed with crunchy veg, tofu and rice noodles.
Ingredients
Ingredients
- Thai red curry paste, see tips
- smooth peanut butter
- soy sauce, or tamari for GF
- reduced-fat coconut milk
- garlic clove, grated
- thumb of fresh ginger, grated
- extra-firm tofu, cubed
- sugar snap peas, sliced
- red pepper, sliced
- carrot, sliced
- spring onion, chopped
- fresh coriander, leaves picked
- lime, zest + juice
- rice noodles nest, see tips
Method
- 1
Add the curry paste, peanut butter, soy sauce, coconut milk, garlic and ginger to a glass jar. Stir well.
- 2
Drop the tofu cubes into the jar and push down into the sauce so they're fully submerged.
- 3
Add the sugar snap peas, red pepper, carrot, spring onion, coriander, lime zest, lime juice and rice noodle nest.
- 4
Seal the jar and store in the fridge. Best eaten within 2 days.
- 5
Let the jar come to room temperature for at least an hour before eating - boiling water poured into a cold jar can cause it to crack. Pour boiling water in until the noodles are almost submerged, pushing them down as needed (add more boiling water if needed). Loosely cover and leave for 5 minutes, or until the noodles tender.
- 6
Give everything a really good stir, then eat.
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