Thai coconut noodles

Serves: 1

Time to make: 10 mins

Ingredients

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1 Mix curry paste, coconut milk and fish sauce together and mix well.

2 Layer all ingredients except last three in a 750ml capacity or larger jar in the order above. Keep last three ingredients in a separate container.

3 When ready to eat, open the jar, fill with boiling water and close and seal the lid. Leave to soak for 2 minutes.

4 Open the jar, stir noodles well and tip into a bowl, if desired. Top with spring onions, chilli and coriander.

Make it gluten free: Check fish sauce and curry paste are gluten free.

Use ‘shelf-fresh’ noodles, which are precooked and just need to be heated by pouring over boiling water. Break up with a fork before adding to the jar.
You could also use noodles from instant noodle packs, but check the labels on these — some contain palm oil, which makes them high in saturated fat.
Or use noodles you’ve precooked. Run them under cold water before packing in the jar.

Calories 492 cal

Kilojoules 2060 kJ

Protein 31 g

Total fat 9 g

Saturated fat 6 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 8 g

Sodium 400 mg

Calcium 80 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.