Spicy Thai Noodles Meal Prep

Instructions

1. Peel and dice the garlic. Then add a splash of oil to a frying pan on a medium heat. When the oil is hot, add the garlic and fry for 1-2 minutes.
2. Meanwhile brush any dirt off the mushrooms and roughly slice them. Then as soon as the garlic is about to brown, add them to the frying pan, give everything a good stir and leave to fry for 10-15 minutes or until the mushrooms are browned, stirring occasionally.
3. Cook the noodles in boiling water as per packet instructions, then drain and rinse them under cold water to prevent the noodles going soft.
4. Combine 2 tbsp of boiling water with the stock cube in a small bowl and give it a stir until the stock has fully dissolved. Leave to one side.
5. Now it’s time to start preparing the rest of the veggies. Dice the courgette into small pieces, thinly slice the carrot into matchsticks, peel and dice the ginger, chop the spring onion and pick the coriander leaves from the stalks.
6. When the mushrooms and noodles are ready, it’s time to start filling your mason jar. We usually start with the curry paste, followed by the dissolved stock cube, courgette, mushroom and garlic, carrot, ginger, a pinch of salt, noodles, spring onion, beansprouts, coriander leaves and finally the spinach.
7. Close the jar and store in the fridge for 2 days. But this is best consumed the next day if you want all those fresh flavours! When you’re ready to eat, simply fill the jar with hot water straight from a kettle until it’s about 1cm from the top. Then give everything a good stir with a fork or a spoon. Yum.