Noodle Jar - Coconut Curry Shrimp

By Chez_Alexander

Homemade ramen noodle jar with fresh ingredients - great to take to work or for a meal on the go!

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

Details

Servings 6
Preparation time 20mins
Cooking time 25mins
Adapted from seriouseats.com

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.