Curry Basil Thai Noodles with Vegan Chicken

Curry Basil Thai Noodles with Vegan Chicken

It’s meal prepping time again! I’ve prepared another recipe to meet the “ain’t nobody got time for that” meal prepping standards: meal prepping should be quick, painless, and most of all – tasty! This fragrant curry basil Thai recipe is a delightful, filling meal with none of the guilt. At 208 calories per serving (makes approximately 9-10 servings) and 9 grams of protein, you can feel great about eating this dish for lunch Monday through Friday.

CurryBasilThaiNoodleswChkn

Vegan

Preparation Time: 15-20 Minutes

Ingredients:

  • 2 Packages of Thai Kitchen Brown Rice Noodles
  • 1/2 Cup of Finely Chopped Basil
  • 1 Can of Diced Baby Corn
  • 2 Cups of Unsweetened Coconut Milk
  • 4 Tablespoons of Madras Curry Powder
  • 1 Bag of Mixed Bell Peppers & Onions
  • 1 Bag of Frozen Asparagus
  • 1 Bag of Morningstar Chicken Strips (vegan)

Instructions:

Bring a large pot of water to a boil, adding a touch of salt as desired. Once the water is boiling, remove from heat and add all of your noodles. Let noodles soak in water for 5 minutes, or until tender, stirring occasionally to separate noodles.

In a strainer, empty the contents of your bags of frozen vegetables, can of baby corn, and vegan chicken strips. This is done to save time, since pouring the hot water from the noodles over the veggies and vegan chicken strips will thaw them down – if you’re using this for meal prep you’re just going to end up microwaving each serving before you eat it anyway.

Once the noodles are tender enough, or 5 minutes is up, strain them over the veggies and vegan chicken strips in the strainer. Allow to sit for a couple of minutes. Once strained, add all contents of the strainer (veggies, noodles, and vegan chicken strips) back to your large pot.

In a mixing bowl, combine your 2 cups of unsweetened coconut milk, 4 tablespoons of madras curry powder, and 1/2 cup of finely chopped basil. Stir until the mixture is well blended.

Slowly pour your coconut/curry/basil sauce over your noodles, veggies, and vegan chicken. Mix together well.

Package as desired and toss in the fridge! This recipe can make up to 10 servings, although note that the nutrition facts posted below represent 9 servings because it never fails, my husband succumbs to eating out somewhere for lunch at some point each week.

Nutrition Facts (Based on a single serving):

ThaiBasilCurryChickenlessNoodles_Nutrition

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