Sesame, Ginger & Soy Noodle Jars
Anyone else love takeaway thai or vietnamese? Me! I love heading out for pho in Preston with loads of thai mint, lemon, chilli and bean shoots. It's so fresh and filling, and only $9 for a huge bowl. I haven't been able to finish one yet and trust me, I can eat! I have no idea how to make pho though, I'd have to learn how to make a traditional broth. I probably will one day when I've got some more time. I've only just got my Chinese master stock under control so one step at a time!
Anyway, I've seen a bunch of noodle jars around and thought I could get some of those characteristic Asian flavours into one. These jars work so well with vermicelli noodles as well if you have those on hand or don't have a spiraliser. They cook with boiling water in just a couple of minutes and are still gluten free, or maybe you could do a mix of both noodles!
These zoodles are so beautiful just as a salad too. Just make sure the coconut oil is melted when you add it then shake the jar until the dressing has coated all the veggies then tip out onto a plate. I've also made these jars with some very thinly sliced and seared beef sprinkled with some sesame seeds which is so gorgeous as well.
- 4 tbs soy sauce or tamari
- 4 tsp ginger, minced
- 4 tsp garlic, minced
- 4 tbs sesame oil
- 4 tsp coconut oil
- 2 large zucchini, spiralised
- 4 cups spinach leaves
- 4 tbs or to your taste chilli, sliced
- 2 cups chicken, poached or roasted
- to garnish, but it's best with lots coriander and red cress
