Spicy Vegan Curry Noodle Stir-Fry with Peanuts and Cilantro

This spicy vegan curry noodle stir-fry brings together the comforting flavors of coconut curry with tender ramen noodles and a colorful mix of bell pepper and mushrooms. It’s a one-pot wonder that’s perfect for a quick weeknight dinner.

Topped with crunchy peanuts and fresh cilantro and finished with a squeeze of lime, this dish is a satisfying blend of savory, spicy and citrusy notes. Ready in under 30 minutes, it’s sure to become a go-to favorite.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, halve, core and thinly slice the bell pepper into strips. Trim and thinly slice the mushrooms (skip if pre-sliced). Peel and mince the garlic. Quarter the lime. Roughly chop the cilantro. Roughly chop the peanuts or crush them in their bag with a heavy pan.
2. Once the water is boiling, add about three-quarters of the ramen noodles (save the rest for another use) to the pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse the noodles under cold water for at least 30 seconds. Toss with a drizzle of oil to prevent sticking; set aside. Reserve the empty pot.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add the 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. Shake the coconut milk can well before opening. Reduce heat to medium and add a drizzle of oil to the pot with the vegetables. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the sweet Thai chili sauce, veggie pho stock concentrate, half of the coconut milk (you’ll use more later) and half of the curry powder (use all for 4 servings).
5. Add the drained noodles and ¼ tsp sugar (½ tsp for 4 servings). If needed, stir in splashes of the remaining coconut milk until everything is thoroughly coated in sauce. Remove the pot from heat and stir in the juice from half of the lime. Taste and adjust seasoning with salt and pepper if desired.
6. Divide the stir-fry between bowls. Top with chopped cilantro, crushed peanuts and a squeeze of lime juice. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with rice noodles, udon or even spaghetti. Adjust cooking time according to package directions.

How can I make this dish less spicy?

Reduce the amount of sweet Thai chili sauce or curry powder or omit the chili sauce entirely. You can also add a splash of extra coconut milk to mellow the heat.

Is this recipe gluten-free?

Traditional ramen noodles contain wheat, so they are not gluten-free. To make it gluten-free, use rice noodles or certified gluten-free ramen noodles.