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

Clean Eating - - RECIPE INDEX -

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.