Thai coconut noodles
Nutrition Info.(per serve)
1 teaspoon Thai curry paste
1/4 cup lite coconut milk
dash fish sauce
1/4 teaspoon brown sugarlight brown cane sugarX
1 cup frozen stir-fry veges
1/2 cup baby spinach leaves
1/2 cup cooked shredded chicken
125g rice noodles
fresh chilli, sliced (optional)
1 tablespoon sliced spring onion
1 tablespoon chopped fresh coriandercilantroX
Total fat 9g
Saturated fat 6g
Dietary fibre 8g
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.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us