Coconut-Coriander Noodle Jars (Vegan)

Name: Coconut-Coriander Noodle Jars (Vegan)
Total time: 30 min
Ingredients: frozen peas, defrosted; coconut butter (creamed coconut); cashew butter; fresh coriander; garlic, peeled; soy sauce (or tamari for gluten free); limes, juiced; green chillies; fresh ginger; baby corn, chopped; tempeh; Coconut oil; soy sauce (or tamari for gluten free); mangetout or snap peas; edamame beans; carrot, grated or peeled into ribbons

homemade instant noodles with a fragrant broth

30 min

Coconut-Coriander Noodle Jars (Vegan)

By Izy Hossack
January 2, 2023

Why trust us?

A vibrant coriander paste, fresh with ginger and peas, is used to flavour the broth in these homemade instant noodle jars. With thin rice noodles, fresh veggies and coconut butter – this is a lunch that’s packed with flavour and only takes 3 minutes to cook! I’ve included tempeh, fried simply in coconut oil and soy sauce, but feel free to swap in your favourite protein source (tofu, chickpeas, vegan ‘chicken’ pieces) instead if you prefer.

Ingredients

4 Persons

Coconut-Coriander paste:

100 g

frozen peas, defrosted
50 g

coconut butter (creamed coconut)
50 g

cashew butter
60 g

fresh coriander
4 cloves

garlic, peeled
3 tbsp

soy sauce (or tamari for gluten free)
2

limes, juiced
2

green chillies
20 g

fresh ginger

For the Jars:

200 g

baby corn, chopped
200 g

tempeh
1

Coconut oil
1 tbsp

soy sauce (or tamari for gluten free)
200 g

mangetout or snap peas
100 g

edamame beans
1

carrot, grated or peeled into ribbons
4 x 75g nests

thin instant rice noodles

Preparation

1

Blend all the coconut coriander paste ingredients until smooth – you can do this in a jug with a hand blender or in a food processor/blender.
2

Add the baby corn to a medium non-stick frying pan over a medium heat with 100ml water – cover with a lid and leave to steam for 4 minutes until tender. Remove the corn from the pan and set aside. Pour any excess water out of the pan, wipe dry and return it to the heat.
3

Cut the tempeh into 1cm cubes. Heat the coconut oil in the same frying pan as before over a high heat. Add the tempeh cubes and fry, stirring occasionally, until they’re starting to turn golden. Pour in the soy sauce and stir to coat the tempeh then remove from the heat.
4

To assemble the jars, add ¼ of the paste to the bottom of 4 medium heat proof glass jars. Add a nest of rice noodles, ¼ of the corn, tempeh cubes, mangetout, edamame and carrots. Cover with the lid and keep in the fridge for up to 4 days.
5

When you’re ready to eat: Pour 250ml boiling water into the jar, making sure the noodles are submerged. Cover with the lid and set aside for 3-5 minutes (or according to the time on the rice noodle packet). Uncover and stir to combine everything then eat (or pour into a large bowl and serve).
1

Enjoy!