- We sometimes add tofu if we want a bigger protein hit.
- Make sure you choose a soy-free Thai curry paste to make this recipe soy-free.
- You can also use Thai green curry paste, or even experiment with other pastes like chilli and garlic or Chinese black bean just make sure you use a gluten-free option to make this recipe gluten-free.
- This will last for 2 days in the fridge with the lid on, but it’s best consumed within a day if you want all those fresh flavours.
Spicy Thai Noodles Meal Prep
Spicy Thai Noodles Meal Prep 🍜 Did you know we have a cookbook? 👉 sovegan.co/cookbookPosted by So Vegan on Tuesday, 3 September 2019
- 1 garlic clove
- oil for frying
- 150g / 5.3oz chestnut mushrooms
- 50g / 1.7oz wholewheat noodles
- 1/2 vegetable stock cube
- 1/2 courgette
- 1/2 carrot
- 1/2 thumb ginger
- 1/2 spring onion
- small handful of coriander
- 1.5 tbsp Thai red curry paste (vegan friendly)
- small handful of beansprouts
- small handful of spinach
You will also need a medium-sized mason jar.
- 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.
- 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.
- Cook the noodles in boiling water as per packet instructions, then drain and rinse them under cold water to prevent the noodles going soft.
- 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.
- 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.
- 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.
- 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.
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Are these recipes in another cookbook? I purchased the So Vegan in 5 but would love one with the more in depth recipes as well.
The Spicy Thai Noodle Meal Prep is amazing and is one of my favourite lunches now for work.
Hey Dyane! Thanks so much for purchasing our cookbook! All the recipes on our website are new recipes which you won’t find in the cookbook. So glad you’re a fan of this recipe, it’s one of our favourites too. Thanks, Ben
What’s the storage capacity of the jar you’re using in the pic? Is it 1 litre?
Hey Sadie. These are approx 1 litre / 34oz. Thanks!