Recipe0
← Back to recipes

One-Pot Spicy Vegan Curry Stir-Fry with Noodles, Cilantro & Peanuts

Coconut curry is one of those comforting flavors we can’t live without. Our chefs indulged that craving, and this one dresses up ramen noodles and a slurry of veggies, including bell pepper and mushrooms. We wouldn’t leave you without a little crunch on your stir fry, either: sweet and savory peanuts. We’re pretty sure this is one veggie noodle dish you’ll go nuts over.

View recipe source
Spicy Calorie Smart Easy Cleanup Vegan dinners
Prep: 25 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 bell pepper
  • 4 oz button mushrooms
  • 1 garlic
  • 1 lime
  • 0.25 oz cilantro
  • 0.5 oz peanuts
  • 4.5 oz ramen noodles
  • 1 coconut milk
  • 1 tbsp curry powder
  • 1 veggie pho stock concentrate
  • 1 oz sweet thai chili sauce
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 0.25 tsp sugar
  • 2 bell peppers
  • 8 oz button mushrooms
  • 2 garlics
  • 1 lime
  • 0.25 oz cilantro
  • 1 oz peanuts
  • 9 oz ramen noodles
  • 2 coconut milks
  • 1 tbsp curry powder
  • 2 veggie pho stock concentrates
  • 2 oz sweet thai chili sauce
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 0.5 tsp sugar

Instructions

  1. • Bring a medium pot of salted water
    to a boil. Wash and dry produce.
    • Halve, core, and thinly slice bell
    pepper into strips. Trim and thinly slice
    mushrooms (skip if your mushrooms
    are pre-sliced!). Peel and mince garlic.
    Quarter lime. Roughly chop cilantro.
    Roughly chop peanuts or crush in
    their bag with a heavy-bottomed pan.
  2. • Once water is boiling, add noodles to
    pot. Cook, stirring occasionally, until
    tender, 1-2 minutes.
    • Drain and rinse noodles under cold
    water for at least 30 seconds. Toss
    noodles with a drizzle of oil; set aside.
    (Keep empty pot handy for next step.)
  3. • Heat a drizzle of oil in empty pot used
    for noodles over medium-high heat.
    Add bell pepper and mushrooms;
    season with ¼ tsp salt (½ tsp for
    4 servings) and a pinch of pepper.
    Cook, stirring occasionally, until
    browned and tender, 5-7 minutes.
  4. • Add a drizzle of oil to pot with
    veggies and reduce heat to medium.
    Add garlic; cook, stirring, until
    fragrant, 30 seconds.
    • Stir in chili sauce, stock concentrate,
    half the coconut milk (you’ll use more
    later), and half the curry powder (all
    for 4 servings).
  5. • Stir drained noodles and ¼ tsp sugar
    (½ tsp for 4 servings) into pot with
    sauce. If needed, stir in splashes
    of remaining coconut milk until
    everything is thoroughly coated
    in sauce.
    • Remove pot from heat; stir in juice
    from half the lime. Taste and season
    with salt and pepper if needed.
  6. • Divide stir-fry between bowls. Top
    with cilantro, peanuts, and a
    squeeze of lime juice. Serve with any
    remaining lime wedges on the side.