Chicken Curry Cup of Noodles
Makes 3 servings
3 teaspoons reduced-sodium chicken bouillon paste, divided
6 teaspoons red curry paste, divided
6 tablespoons coconut milk, divided
1 ½ cups frozen stir-fry vegetable mix, divided
9 ounces chopped cooked boneless, skinless chicken breast, divided
1 ½ cups spiralized zucchini noodles, divided
3 teaspoons chopped cilantro, divided
3 cups very hot water, divided
1. Add 1 teaspoon bouillon paste, 2 teaspoons curry paste and 2 tablespoons coconut milk to each of three 1 1/2-pint canning jars. Layer 1/2 cup vegetables, 3 ounces chicken and 1/2 cup noodles in each jar. Top each with 1 teaspoon cilantro. Cover and refrigerate for up to 3 days.
2. To prepare one jar of noodles: Add 1 cup very hot water to a jar. Cover and shake to combine. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Let stand 5 minutes. Stir before eating.
1. To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
2. Equipment: Three 1 1/2-pint wide-mouth canning jars
Nutrition serving (1 jar): Calories: 235, Fat 8g, Carbohydrates 9g, Fiber 1g, Protein 29g, Sodium 824 mg.
Recipe adapted from: Devon O’Brien. EatingWell Magazine. Soup Cookbook. https://www.eatingwell.com/recipe/256338/chicken-curry-cup-of-noodles/