Noodle Jar - Coconut Curry Shrimp
Homemade ramen noodle jar with fresh ingredients - great to take to work or for a meal on the go!
- 6
- 20 mins
- 25 mins
Ingredients
- SOUP BASE:
- 4 TBS Better Than Bouillon (chicken)
- 2 TBS brown sugar
- 3 TBS red curry paste
- 3 cloves garlic, minced (or 1 TBS garlic paste)
- 2 TBS fish sauce
- 1 can coconut milk (~1.7 cups)
- FILLING:
- 612 g cooked shrimp (40 to 50 count), cut in bite-sized pieces
- 120 g frozen peas, thawed
- 120 g yellow onion, small, sliced very thin (120g)
- 1.6 cups cooked thin rice noodles (e.g., 1/2 bag of Maifun; 91g uncooked)
- HERB PACKET:
- Cilantro, chopped (to taste)
- Lime wedges (3) or lime juice
Preparation
Step 1
Mix all ingredients for soup base and spoon into bottom of 16-ounce resealable jars.
Layer filling ingredients on top, ending with the noodles.
Place herb packet ingredients into a small resealable plastic bag, close bag, and tuck on top of noodles.
Close jar and store in refrigerator for up to 4 days. These jars also freeze well (microwave to thaw).
Heat by pouring boiling water into jar (remove herb packet first). Shake to mix ingredients. Let stand for 3 to 5 minutes. Add contents of herb packet and mix well. Enjoy!
Pro tip: Are you frustrated because you have to either figure out what to do with most of a can of coconut milk or waste extra that won't fit in your noodle jars? Coconut milk freezes well in ice cube trays. One cube made using a standard tray yields ~1/8 cup coconut milk. Melt cubes in the microwave when you are ready to use.
Makes 6 jars.