This is such a fab and unique way to mix up picnics! You can make them the night before, pop them in the fridge and then just grab and go. You can experiment with different veggies such as red pepper and cherry toms. You can even let little cook’s test out their chop skills for a bit of extra fun! This recipe makes 4 x 500ml jars
Ingredients
1 large chicken breast
400ml can of coconut milk
200g noodles (we used rice noodles)
200g peas
100g broccoli florets
100g carrot
2 tbsp peanut butter
2 tbsp honey
1 tbsp soy sauce
1/2 lime
Salt and pepper to taste
Equipment
Saucepan x 2
Chopping board and knife
Grater
Measuring scales
4 x 500ml jars with lids
Sieve/colander
Allergens
Nuts (peanuts)
Directions
Pour the coconut milk into a saucepan and add the chicken breast - cook for 15 mins on a medium heat until the chicken is cooked through. Once cooked carefully remove it and allow it to cool a little
While the chicken is cooking, cook your noodles as per the instructions on the packet and prep your veggies by grating the carrot and cutting the broccoli into small florets
Once you've removed the chicken from the coconut milk, stir in the peanut butter, honey, soy sauce and a big squeeze of lime juice
Next add the veggies and cook for 5 mins
Cut the chicken breast into small chunks
Now layer up your pot noodle! Divide the strained noodles into the bottom of the jars, cover with the chicken and then divide the veggie mix into each jar making sure to pour in all of the yummy sauce
Seal with the lids and pop in the fridge until ready to eat (eat within 3 days). You can give it a shake before eating or just use a fork/chopsticks to mix the noodles and chicken in
