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Thai chicken noodles in a jar
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
- 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
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Instructions
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 270cal
-
Kilojoules 1132kJ
-
Protein 22.9g
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Total fat 5.2g
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–Saturated fat 1.0g
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Carbohydrates 27.9g
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–Sugars 8.2g
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Dietary fibre 9.2g
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Sodium 511mg
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Calcium 82mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
