Thai Shrimp & Vegetable Noodle Jar
This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fre
1 cup BPA-free canned full-fat coconut milk 4 tsp reduced-sodium soy sauce 2 tsp peeled and grated fresh ginger 2 tsp Thai red curry paste 1 tsp sriracha or chilegarlic sauce 1 all-natural bouillon cube, halved 8 snow peas, trimmed and cut into 1-inch lengths 2 shiitake mushrooms, stemmed and thinly sliced 1 small zucchini, cut into matchsticks 1/2 cup lightly packed baby spinach 11/2 oz cooked brown rice vermicelli noodles
4 frozen cooked deveined peeled large shrimp or fresh shrimp, sautéed or steamed
1. In a small bowl, whisk together coconut milk, soy sauce, ginger, curry paste and sriracha. Divide among 2 16-oz Mason jars with tight-fitting lids. Add ½ bouillon cube to each jar.
2. In jars, layer snow peas, mushrooms, zucchini, spinach, noodles and shrimp (ensure vegetables are at the bottom). Close lid; refrigerate until shrimp are thawed, 8 to 12 hours.
3. To prepare, add 1½ cups boiling water to each jar; close lid. Let stand until vegetables are softened, about 8 minutes. Shake gently to combine.
PER SERVING (1 jar): Calories: 356, Total Fat: 25 g, Sat. Fat: 22 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 27 g, Fiber: 3 g, Sugars: 4 g, Protein: 10 g, Sodium: 997 mg, Cholesterol: 26 mg
COST PER PLATE: $4.48 TOTAL COST: $ $8.96