Thai chicken noodles in a jar

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Vanessa Levis

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It takes just fifteen minutes to make this Thai chicken noodle jar for one work ready.

Serves: 1

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

75g broccoli, cut into small florets
½ carrot, thinly sliced
100g shelf-fresh rice noodles
1 teaspoon sambal oelek
1 teaspoon reduced-salt, gluten-free tamari
½ teaspoon sesame oil
¼ teaspoon reduced-salt, gluten-free chicken stock powder
30g baby spinach, chopped
50g shredded cooked skinless chicken breast
¼ red capsicum, thinly sliced

Instructions

Stay Awake

1 Place broccoli, carrot and noodles in a heatproof bowl. Cover with boiling water, set aside for 2–3 minutes, or until noodles have softened. Drain.

2 Combine the sambal, tamari, sesame oil and stock powder in base of a 2–cup capacity glass jar with a lid. Top with noodles, spinach, carrot, chicken, broccoli and capsicum. Cover and store in fridge until ready to serve.

3 When ready to serve, add 1 cup boiling water and cover. Set aside 2–3 minutes. Alternately, remove lid, cover with paper towel and microwave for 1 minute.

HFG tip

MAKE IN BULK!
Make up to 3 jars of Thai chicken noodles at a time as they will keep in the fridge for at least 3 days.

Nutrition Info (per serve)

Calories 270 cal

Kilojoules 1132 kJ

Protein 22.9 g

Total fat 5.2 g

Saturated fat 1.0 g

Carbohydrates 27.9 g

Sugar 8.2 g

Dietary fibre 9.2 g

Sodium 511 mg

Calcium 82 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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