Spicy Coconut Curry Ramen Stir-Fry with Peanuts and Cilantro

This vibrant one-pot stir-fry brings together tender ramen noodles, colorful bell pepper strips and earthy mushrooms in a luscious coconut curry sauce. With a kick of sweet chili heat and a squeeze of fresh lime, every bite is balanced and satisfying.

Topped with crunchy peanuts and fragrant cilantro, this vegan noodle dish is as quick to make as it is delicious. Perfect for a weeknight dinner when you crave something bold, comforting and ready in under 30 minutes.

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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 all produce. 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 the ramen noodles. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse the noodles under cold water for at least 30 seconds. Toss the noodles with a drizzle of oil to prevent sticking; set aside. Keep the empty pot handy.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add the bell pepper and mushrooms; season with ¼ teaspoon salt (½ teaspoon for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.
4. 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 the coconut milk (you’ll use more later) and half the curry powder (all of the curry powder for 4 servings).
5. Stir the drained noodles and ¼ teaspoon sugar (½ teaspoon for 4 servings) into the sauce. If needed, add splashes of the remaining coconut milk until everything is thoroughly coated. Remove the pot from heat and stir in the juice from half 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 with rice noodles, udon or even spaghetti. Adjust cooking time according to package directions.

How do I store leftovers?

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

Is this recipe gluten-free?

Traditional ramen noodles contain wheat, so they are not gluten-free. Use gluten-free ramen or rice noodles to make the dish gluten-free.