Skip to content
Menu
Thai Red Curry Instant Noodle Jar
Main

Thai Red Curry Instant Noodle Jar

5 minServes 1Nutri-Score C€€
from @roxyandben5 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • instant noodles (block of dried noodles, discard or keep the seasoning sachet)Grains1 piece
  • Thai red curry paste (1 heaped tbsp)Pantry20 g
  • coconut milk (full-fat, from a tin)Pantry60 ml
  • vegetable stock (hot, made with a stock cube)Pantry300 ml
  • soy saucePantry10 ml
  • lime juice (freshly squeezed)Produce10 ml
  • firm tofu (pressed and cubed)Fresh80 g
  • red pepper (thinly sliced)Produce60 g
  • carrot (cut into thin matchsticks)Produce50 g
  • spring onion (finely sliced)Produce1 piece
  • spinach (fresh baby spinach)Produce30 g
  • coriander (roughly chopped)Produce5 g
  • peanuts (roasted, roughly chopped)Nuts & seeds15 g

per serving

Nutrition

636kcal

Carbs
62 g
Proteins
34 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • mason jar
  • kettle

step by step

Method

  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.
    Step 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.
    Step 2

  3. Finish and store

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