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

Ingredients

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.