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Healthy Eating at Work_Chicken Curry Cup of Noodles

Chicken Curry Cup of Noodles

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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Salad
Servings 3 servings

Ingredients
  

  • 3 teaspoons reduced-sodium chicken bouillon paste, divided
  • 6 teaspoons red curry paste, divided
  • 6 tablespoons coconut milk, divided
  • 1 1/2 cups frozen stir-fry vegetable mix, divided
  • 9 ounces chopped cooked boneless, skinless chicken breast, divided
  • 1 1/2 cups spiralized zucchini noodles, divided
  • 3 teaspoons chopped cilantro, divided
  • 3 cups very hot water, divided

Instructions
 

  • Add 1 teaspoon bouillon paste, 2 teaspoons curry paste and 2 tablespoons coconut milk to each of three 1½-pint canning jars. Layer ½ cup vegetables, 3 ounces chicken and ½ cup noodles in each jar. Top each with 1 teaspoon cilantro. Cover and refrigerate for up to 3 days.
  • 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.
  • To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.

Notes

  • Equipment: Three 1½-pint wide-mouth canning jars
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