Thai Shrimp & Vegetable Noodle Jars.
1 cup BPA-free canned full-fat coconut milk
4 tsp reduced-sodium soy sauce or coconut amigos
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
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.
Serving Size: 1 jarCalories: 356Carbohydrate Content: 27 gCholesterol Content: 26 mgFat Content: 25 gFiber Content: 3 gProtein Content: 10 gSaturated Fat Content: 22 gSodium Content: 997 mgSugar Content: 4 gMonounsaturated Fat Content: 2 gPolyunsaturated Fat Content: 1 g