ASIAN NOODLE JAR
Recipe Credit: Zola Nene
Serves 1 - 2
Ingredients:
- ½ Baby green cabbage, thinly shredded
- 1 Small carrot, peeled and sliced into fine julienne strips
- 100 g Rice vermicelli noodles, cooked
- 5 ml Curry paste* (optional)
- ¼ each Red and yellow pepper, thinly sliced
- 30 g Sugar snap peas
- 250 ml Vegetable or chicken stock, hot
- 25 g Fresh bean sprouts
- 30 g Cashew nuts
- 30 ml Fresh mint, coriander and/or basil leaves
Method:
- Layer the cabbage, carrots, noodles, curry paste (optional), mixed peppers and sugar snap peas in the Consol Glass Preserve Jar 1000 ml (1L) with coloured/ silver lid, then pour the hot stock over it.
- Cover it and set aside to stand for 3 minutes.
- Then add the bean sprouts, cashew nuts and fresh herbs, and serve it while warm.
To add a punch of flavour:
- Use madras or Thai green/red curry paste, or add some harissa paste for some extra heat.
Cook’s note:
- Add sliced cooked chicken or prawns for a non-vegetarian option.
