Spicy Coconut Curry Ramen Noodle Stir-Fry with Peanuts

This spicy coconut curry ramen noodle stir-fry is the ultimate quick and comforting weeknight dinner. Packed with colorful bell pepper, tender mushrooms and a luscious coconut curry sauce, it’s a vegan dish that doesn’t skimp on flavor. The best part? Everything cooks in one pot, making cleanup a breeze.

We top it all off with fresh cilantro and crunchy peanuts for a satisfying contrast of textures. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your rotation, this noodle stir-fry is sure to become a 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

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

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 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.

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.

Is this recipe gluten-free?

Ramen noodles typically contain wheat, so this recipe is not gluten-free. For a gluten-free version, use rice noodles or gluten-free ramen.

How can I make this stir-fry less spicy?

Reduce or omit the sweet Thai chili sauce and use a mild curry powder. You can also add a splash of coconut milk to mellow the heat.