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.
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
Instructions
- • 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. - • 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.) - • 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. - • 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). - • 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. - • Divide stir-fry between bowls. Top
with cilantro, peanuts, and a
squeeze of lime juice. Serve with any
remaining lime wedges on the side.