Thai Vegetable and Shrimp Noodle Jars

The wonderful flavors of Thai cooking in an instant noodle jar you can take with you anywhere. Enjoy a hot lunch without overindulging on calories. Delicious and satisfying.

Servings 2

Calories 356 kcal

Ingredients

1 cup canned coconut milk, full fat
4 tsp soy sauce, reduced sodium
2 tsp fresh ginger, peeled and grated
2 tsp Thai red curry paste
1 tsp chili garlic sauce
1 all natural bouillon cube, cut in half
8 snow peas, trimmed and cut into 1-inch lengths
2 shiitake mushrooms, stemmed and thinly sliced
1 small zucchini, cut into matchsticks
1/2 cup lightly packed baby spinach
1-1/2 ounces brown rice vermicelli noodles, cooked
4 ounces 4 frozen, peeled, deveined, and cooked large shrimp

Instructions

In a small bowl, whisk together the coconut milk, soy sauce, grated ginger, red curry paste, and chili garlic sauce. Divide the mixture between two 1 pint Mason jars with tight fitting lids. Add one half of the bouillon cube to each jar.
In each jar, layer half of the snow peas, shiitake mushrooms, zucchini, spinach, noodles, and the frozen cooked shrimp. Make sure you have the vegetables on the bottom of the jar. Close the lids and refrigerate until the shrimp thaw; approximately 8 - 12 hours.
When you're ready to eat, pour 1-1/2 cups of boiling water into each jar. Close the lid and let sit about 8 minutes, until the vegetables are softened. Shake the jar gently in order to combine.