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 fresh shrimp, simply cook and add to the jars as directed.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
- 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 chile-garlic 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
- 1 1/2 oz cooked brown rice vermicelli noodles
- 4 frozen cooked deveined peeled large shrimp or fresh shrimp, sauteed or steamed
Preparation
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.
Nutrition Information
- Serving Size 1 jar
- Calories 356
- Carbohydrate Content 27 g
- Cholesterol Content 26 mg
- Fat Content 25 g
- Fiber Content 3 g
- Protein Content 10 g
- Saturated Fat Content 22 g
- Sodium Content 997 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 1 g