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

5 minPara 1Nutri-Score C€€
de @roxyandben5 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

1 persona
  • instant noodles (block of dried noodles, discard or keep the seasoning sachet)Cereales1 pieza
  • Thai red curry paste (1 heaped tbsp)Despensa20 g
  • coconut milk (full-fat, from a tin)Despensa60 ml
  • vegetable stock (hot, made with a stock cube)Despensa300 ml
  • soy sauceDespensa10 ml
  • lime juice (freshly squeezed)Frutas y verduras10 ml
  • firm tofu (pressed and cubed)Fresco80 g
  • red pepper (thinly sliced)Frutas y verduras60 g
  • carrot (cut into thin matchsticks)Frutas y verduras50 g
  • spring onion (finely sliced)Frutas y verduras1 pieza
  • spinach (fresh baby spinach)Frutas y verduras30 g
  • coriander (roughly chopped)Frutas y verduras5 g
  • peanuts (roasted, roughly chopped)Frutos secos y semillas15 g

por ración

Nutrición

636kcal

Carbohidratos
62 g
Proteínas
34 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • mason jar
  • kettle

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Finish and store

    • Top with the spring onion, coriander and chopped peanuts.
    • Seal the jar and keep chilled until ready to eat.
    Paso 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.
    Paso 4
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