Easy to prep and easy to reheat, this Thai Shrimp Noodles in a Jar is going to change up that regular ol’ work lunch!
Thai Shrimp Noodles in a Jar
I’m not going to lie, cup noodles are addictive and so easy to leave at work to make when in a time crunch. However, it’s not healthy and is one of the first things that I cut from my eating habits when moving towards a healthier lifestyle. So I decided to make my own fancier and healthier instant noodles in a jar!
I changed up the flavour a bit as I had a bunch of these thai curry paste packets lying around after testing and making a few recipes with them (Instant Pot Coconut Thai Curry Chicken and Thai Potato Leek Soup). The green curry paste add so much flavour to this homemade instant noodle and you’re not going to want to go back to regular cup noodles after this!
What You’ll Need to Make Thai Shrimp Noodles in a Jar
- coconut milk
- soy sauce
- green thai curry paste
- better than bouillon (chicken flavour)
- carrot
- snow peas
- baby spinach
- vermicelli noodles
- cooked shrimp
How To Make Thai Shrimp Noodles in a Jar
- In a bowl, mix together your coconut milk, soy sauce, and green thai curry paste. Pour the mixture evenly into 3 jars.
- Next, add 1/4 tsp of better than bouillon into each jar.
- Next, start layering in the carrots, snow peas, baby spinach, and then cooked vermicelli noodles. Top it off with the shrimp.
- Seal and store in the fridge until ready to eat.
- When ready to eat, bring your jar to room temperature before pouring hot water into the jar. Stir and let it sit for 5 minutes, until the vegetables have softened to your liking. Alternatively, you can pour all the contents of the jar into a bowl and add the hot water directly into the bowl instead.
Tips and Notes about Making This Healthy Instant Noodles in a Jar
- Do not add hot water directly into a cold jar as that could cause the glass to crack. While I’ve added hot water to a room temperature jar before, if you want to avoid any potential accidents, pour the contents into a bowl before adding hot water.
- If you do not have better than bouillon, an alternative could be half of an all natural or organic bouillon cube.
- To cook both the vermicelli noodles and shrimp, I boiled water in a pot and let them cook in it. You should be able to find the instructions for the timing of each on their packaging.
- If you plan on eating from the jar directly, be sure to choose a large enough jar (such as this one!) so you can comfortable eat from it without spilling anything.
- I chose to boil my shrimp, you can always pan fry or cook it with the method of your choice.
- For the easiest way to slice up super thin noodles, I use a vegetable peeler to make strips of carrot.
Thai Shrimp Noodles in a Jar
Easy to prep and easy to reheat, this Thai Shrimp Noodles in a Jar is going to change up that regular ol’ work lunch!
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Servings: 3 jars
Ingredients
- 1.5 cup coconut milk
- 6 tbsp soy sauce
- 3 tsp green thai curry paste
- 1/4 tsp better than bouillon, chicken flavour
- 1 carrot, sliced thinly
- 1 cup snow peas, halved
- 2 cups baby spinach
- 100-150 grams vermicelli noodles
- 300 grams shrimp, peeled and deveined
Instructions
- Boil water in two pots and cook your vermicelli noodles in one pot and shrimp in another according to the package instructions.
- In a bowl, mix together your coconut milk, soy sauce, and green thai curry paste. Pour the mixture evenly into 3 jars.
- Next, add 1/4 tsp of better than bouillon into each jar.
- Next, start layering in the carrots, snow peas, baby spinach, and then cooked vermicelli noodles. Top it off with the shrimp.
- Seal and store in the fridge until ready to eat.
- When ready to eat, bring your jar to room temperature before pouring hot water into the jar. Stir and let it sit for 5 minutes, until the vegetables have softened to your liking. Alternatively, you can pour all the contents of the jar into a bowl and add the hot water directly into the bowl instead.
Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Serving: 3jars | Calories: 493kcal | Carbohydrates: 39g | Protein: 27g | Fat: 26g | Saturated Fat: 21g | Cholesterol: 252mg | Sodium: 1951mg | Potassium: 628mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6415IU | Vitamin C: 32.1mg | Calcium: 224mg | Iron: 8.2mg
Nutrition Disclaimer
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
MORE MEAL PREP RECIPES TO TRY
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Email: [email protected]
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