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.
To make ahead: Prepare through Step 1. Refrigerate covered jars up to 3 days.
Equipment: Three 1 1/2-pint wide-mouth canning jars
Tip: For medium-boiled eggs with jammy-textured yolks, cook in boiling water for 6 1/2 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.
2 fat, 1 medium-fat protein, 1/2 starch