Bangkok Curry Bowls with Rice Noodles & Vegetables
Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.
½ large bunch bok choy (about 8 leaves), thick stems removed and thinly sliced
1 1/3 cups sliced mushrooms
1 cup shelled, frozen edamame
1 lb boneless, skinless chicken breasts, cooked, cooled and chopped into bite-size pieces (NOTE: Use any cooked chicken you have on hand, or season with salt and pepper and roast in the oven or poach.)
1/4 cup chopped fresh cilantro leaves
4 cups low-sodium chicken broth, for serving
4 1-qt heat-proof jars or containers
In a small bowl, whisk together coconut milk, lime juice, curry paste and fish sauce. Cover and refrigerate.
Divide noodles, carrot, bok choy, mushrooms, edamame, chicken and cilantro evenly among jars. Cover and refrigerate until ready to serve, up to 4 days.
To serve, empty the contents of one jar into a heat-proof-thermos. In a small saucepan, bring 1 cup broth and 1 cup water to a boil; add one-quarter of coconut milk mixture (about 3½ tbsp) and heat through. Pour into thermos and keep covered until ready to eat. Alternatively, heated broth mixture can be transported separately in thermos and added to jar just before serving; let stand for 5 minutes before eating. A microwave may also be used to heat the broth mixture.
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