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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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It takes just fifteen minutes to make this Thai chicken noodle jar for one work ready.
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.
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.
Calories 270 cal
Kilojoules 1132 kJ
Total fat 5.2 g
Saturated fat 1.0 g
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