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Thai Red Curry Instant Noodle Jar
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Thai Red Curry Instant Noodle Jar

5 Min.Für 1Nutri-Score C€€
von @roxyandben5 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

1 Person
  • instant noodles (block of dried noodles, discard or keep the seasoning sachet)Getreide1 Stück
  • Thai red curry paste (1 heaped tbsp)Vorräte20 g
  • coconut milk (full-fat, from a tin)Vorräte60 ml
  • vegetable stock (hot, made with a stock cube)Vorräte300 ml
  • soy sauceVorräte10 ml
  • lime juice (freshly squeezed)Obst & Gemüse10 ml
  • firm tofu (pressed and cubed)Frischeprodukte80 g
  • red pepper (thinly sliced)Obst & Gemüse60 g
  • carrot (cut into thin matchsticks)Obst & Gemüse50 g
  • spring onion (finely sliced)Obst & Gemüse1 Stück
  • spinach (fresh baby spinach)Obst & Gemüse30 g
  • coriander (roughly chopped)Obst & Gemüse5 g
  • peanuts (roasted, roughly chopped)Nüsse & Samen15 g

pro Portion

Nährwerte

636kcal

Kohlenhydrate
62 g
Eiweiß
34 g
Fett
28 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • mason jar
  • kettle

Schritt für Schritt

Zubereitung

  1. Make the curry base

    • Spoon the Thai red curry paste into the bottom of the jar.
    • Add the coconut milk, soy sauce and lime juice and stir to combine into a paste.
    Schritt 1

  2. Layer the noodles and protein

    • Break the instant noodles into the jar on top of the curry base.
    • Add the cubed tofu, sliced red pepper, carrot matchsticks and spinach.
    Schritt 2

  3. Finish and store

    • Top with the spring onion, coriander and chopped peanuts.
    • Seal the jar and keep chilled until ready to eat.
    Schritt 3

  4. Steep and serve

    • Pour the hot vegetable stock into the jar.
    • Seal and let stand until the noodles are soft, then stir well and eat.
    Schritt 4
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