Spicy Coconut Curry Noodle Stir-Fry with Peanuts and Cilantro

Craving a comforting bowl of noodles with a spicy, creamy kick? This one-pot coconut curry stir-fry brings together tender ramen noodles, colorful bell peppers and earthy mushrooms in a luscious coconut curry sauce. Topped with crunchy peanuts and fresh cilantro, it’s a satisfying meal that’s both vegan and packed with flavor.

Best of all, everything cooks in a single pot, making cleanup a breeze. The combination of sweet Thai chili sauce, curry powder and pho stock concentrate creates a complex, aromatic broth that coats every strand of noodle. Ready in just 25 minutes, this dish is perfect for busy weeknights when you want something delicious without the fuss.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Add ramen noodles and cook according to package directions until tender. Drain and set aside.
2. While noodles cook, thinly slice the bell pepper and mushrooms. Mince the garlic. Roughly chop the cilantro. Squeeze the lime to get 1 tablespoon of juice.
3. In a small bowl, whisk together the coconut milk, sweet Thai chili sauce, curry powder, pho stock concentrate, sugar and a pinch of salt and black pepper.
4. In the same pot used for noodles, heat 1 tablespoon cooking oil over medium-high heat. Add the bell pepper and mushrooms; cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook 30 seconds more.
5. Pour the coconut curry mixture into the pot with the vegetables. Bring to a simmer and cook for 2 minutes, stirring occasionally.
6. Add the cooked noodles and toss to coat evenly in the sauce. Cook for 1 minute to heat through. Remove from heat.
7. Divide the noodle stir-fry between bowls. Garnish with chopped cilantro, peanuts and a squeeze of fresh lime juice. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes! Rice noodles, soba noodles or even spaghetti work well. Adjust cooking time as needed.

Is this dish vegan?

Yes, all ingredients are plant-based. Check your ramen noodles to ensure they are vegan-friendly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a splash of water.