Points to remember:

  • Grate 2 tbsp creamed coconut and put it in a heatproof jar. Add 1 tsp Thai green curry paste, 1 tsp soy sauce and 1 tsp aubergine pickle.
  • Sit 1 nest of rice vermicelli on top – it's a good idea to break it into pieces as this will help it fit in the jar but also rehydrate evenly later.
  • Top with a handful of chopped stir-fry vegetables (not beansprouts).
  • Cover the lid and refrigerate until needed (eat the same day).
  • When you're ready to serve, carefully add boiling water to just cover the noodles.
  • Leave to stand 2-3 mins, mix well and enjoy.
  • For extra flavour, add a handful salted peanuts or a squeeze of lime juice just before serving.
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What do you add to your noodle pot? Let us know in the comments below...

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Comments, questions and tips (5)

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MVanit avatar

MVanit

I'm happy when I see Thai green curry is used as an ingredient. This recipe is creative and easy. If I may suggest, curry tastes better when cooked in heat with milk or coconut milk which makes it creamy and spicy. I see that recipe uses hot water which may not bring out the taste fully. The right…

BinaMalde

Why can't I add this to 'my good food'?

BinaMalde

Brilliant. I've been looking for alternative lunch ideas

karenm36

question

What is the nutritional info per noodle pot?

goodfoodteam avatar
goodfoodteam

Thanks for your question. We currently don't analyse video recipes but we'll look into adding this feature - it's a great idea!

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