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Thai Red Curry Instant Noodle Jar
Hoofdgerecht

Thai Red Curry Instant Noodle Jar

5 minVoor 1Nutri-Score C€€
van @roxyandben5 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

1 persoon
  • instant noodles (block of dried noodles, discard or keep the seasoning sachet)Granen1 stuk
  • Thai red curry paste (1 heaped tbsp)Voorraadkast20 g
  • coconut milk (full-fat, from a tin)Voorraadkast60 ml
  • vegetable stock (hot, made with a stock cube)Voorraadkast300 ml
  • soy sauceVoorraadkast10 ml
  • lime juice (freshly squeezed)Groente en fruit10 ml
  • firm tofu (pressed and cubed)Vers80 g
  • red pepper (thinly sliced)Groente en fruit60 g
  • carrot (cut into thin matchsticks)Groente en fruit50 g
  • spring onion (finely sliced)Groente en fruit1 stuk
  • spinach (fresh baby spinach)Groente en fruit30 g
  • coriander (roughly chopped)Groente en fruit5 g
  • peanuts (roasted, roughly chopped)Noten en zaden15 g

per portie

Voedingswaarden

636kcal

Koolhydraten
62 g
Eiwitten
34 g
Vetten
28 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • mason jar
  • kettle

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Finish and store

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