Vegan Creamy Red Curry Instant Noodles(Meal Prep)

0 Take 4 glass jars, add a bouillon cube to each, then 1 teaspoon of brown sugar to each, 2 teaspoons of red curry paste to each, 1 teaspoon chili sauce to each, and 1 teaspoon rice wine vinegar to each. 
1 Then pour 1/4 cup of coconut milk into each jar. 
2 Add one sliced mushroom to each jar and then divided the carrots and spinach evenly into the jars. 
3 Break up each nest of noodles and press one 2 ounce nest into each jar. This may be a little hard, you may have to break some of the noodles so they fit. 
4 Then divide the scallions evenly and put them on top of the noodles. Place a lime wedge on the very top of each and then put the lids on the jars. 
5 Keep in the fridge until ready to eat. They will keep in the fridge for about 5-7 days.
6 When you are ready to eat the noodles, open the jar, remove the lime wedge and set aside.
7 Pour hot water into the jar all the way to the top. Put the lid back on and let sit for 2-3 minutes. 
8 Remove the lid, stir the soup so all the flavoring on the bottom is mixed. Then squeeze the lime into the soup.
9 Then eat right out of the jar, or pour into a bowl and enjoy!