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Coconut Curry Cup of Noodles with Spiralized Butternut Squash Noodles
“This untraditional spin on Thai red curry features spiralized butternut squash noodles in a cup-of-noodles-style mason jar soup, but you could also use spiralized sweet potatoes or fresh egg noodles.”
6 tablespoons coconut milk
6 teaspoons Thai red curry paste
3 teaspoons fish sauce
1½ teaspoons packed light brown sugar
2¼ cups thinly sliced bok choy (about 5 ounces)
3 cups packed spiralized butternut squash noodles
3 tablespoons toasted unsweetened coconut chips
3 lime wedges
3 medium-boiled eggs (see Tip), peeled
3 cups very hot water, divided
1Add 2 tablespoons coconut milk, 2 teaspoons curry paste, 1 teaspoon fish sauce and ½ teaspoon brown sugar to each of three 1½-pint canning jars. Layer ¾ cup bok choy and 1 cup noodles into each jar. Top each with 1 tablespoon coconut, 1 lime wedge and 1 egg. Cover and refrigerate for up to 3 days.
2To prepare each jar: Remove the egg. Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 3 to 4 minutes. Stir well. Cut the egg in half and return it to the jar. Let stand a few minutes before eating.
To make ahead: Prepare through Step 1. Refrigerate covered jars up to 3 days.
Equipment: Three 1½-pint wide-mouth canning jars
Tip: For medium-boiled eggs with jammy-textured yolks, cook in boiling water for 6½ to 7 minutes, then immediately transfer to a bowl of ice water and let stand until cold. For fully cooked hard-boiled, eggs, cook in boiling water for 10 minutes before transferring them to the ice bath.