Thai coconut noodles

Serves: 1
Time to make: 10 mins

Total cost: $ 6.15

(at time of publication)

Ingredients
Nutrition Info.(per serve)

1 teaspoon Thai curry paste
1/4 cup lite coconut milk
dash fish sauce
1/4 teaspoon brown sugarlight brown cane sugarX
1 cup frozen stir-fry veges
1/2 cup baby spinach leaves
1/2 cup cooked shredded chicken
125g rice noodles
fresh chilli, sliced (optional)
1 tablespoon sliced spring onion
1 tablespoon chopped fresh coriandercilantroX

Nutrition Info

Kilojoules 2060kJ
Calories 492cal
Protein 31g
Total fat 9g
Saturated fat 6g
Carbohydrates 65g
Sugars 11g
Dietary fibre 8g
Sodium 400mg
Calcium 80mg
Iron 3.5mg

Instructions

1 Mix curry paste, coconut milk and fish sauce together and mix well.

2 Layer all ingredients except last three in a 750ml capacity or larger jar in the order above. Keep last three ingredients in a separate container.

3 When ready to eat, open the jar, fill with boiling water and close and seal the lid. Leave to soak for 2 minutes.

4 Open the jar, stir noodles well and tip into a bowl, if desired. Top with spring onions, chilli and coriander.

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Variations

Make it gluten free: Check fish sauce and curry paste are gluten free.

HFG tip

Use ‘shelf-fresh’ noodles, which are precooked and just need to be heated by pouring over boiling water. Break up with a fork before adding to the jar.
You could also use noodles from instant noodle packs, but check the labels on these — some contain palm oil, which makes them high in saturated fat.
Or use noodles you’ve precooked. Run them under cold water before packing in the jar.