Spicy Coconut Curry Ramen Stir-Fry with Peanuts and Cilantro

This vibrant one-pot stir-fry brings together the rich, comforting flavors of coconut curry with the satisfying chew of ramen noodles. Loaded with tender bell pepper strips and earthy mushrooms, every bite is coated in a luscious, spicy-sweet sauce that’s hard to resist.

Finished with a sprinkle of crunchy peanuts and fresh cilantro, this dish delivers texture and brightness in every forkful. It’s a quick, veggie-packed meal that feels indulgent but comes together 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

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

5.07 ounce 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. 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-bottomed pan.
2. Once the water is boiling, add ¾ 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 the noodles with a drizzle of oil to prevent sticking; set aside. Keep the empty pot handy for the next step.
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. Add another drizzle of oil to the pot with the vegetables and reduce the heat to medium. Add the minced garlic; 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; stir in the juice from half of the lime. Taste and season 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 udon, soba or even rice noodles. Adjust cooking time according to package directions.

How do I make this dish less spicy?

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

Can I add protein to this stir-fry?

Absolutely! Cooked chicken, shrimp or tofu can be added along with the vegetables in step 3.