Spicy Coconut Curry Ramen with Vegetables and Peanuts

Craving a comforting, spicy noodle dish that comes together in one pot? This coconut curry stir-fry is packed with tender ramen noodles, colorful bell pepper and earthy mushrooms, all coated in a luscious coconut curry sauce with a kick of sweet Thai chili. The finishing touch of crunchy peanuts and fresh cilantro adds texture and brightness.

Perfect for a busy weeknight, this recipe is not only delicious but also efficient-minimal cleanup and maximum flavor. The creamy coconut milk balances the heat, while the lime juice adds a zesty finish. Get ready to enjoy a bowl of pure comfort!

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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

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 produce. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice mushrooms (skip if your mushrooms are 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 3⁄4 of the noodles (save the rest for another use) 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. (Reserve empty pot.)
3. Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add bell pepper and mushrooms; season with 1⁄4 tsp salt (1⁄2 tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.
4. Thoroughly shake coconut milk in container before opening. 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. Add drained noodles and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings). 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 with rice noodles, udon or even spaghetti. Adjust cooking time according to package instructions.

How can I make this dish less spicy?

Reduce the amount of sweet Thai chili sauce or omit it entirely. You can also add a bit more coconut milk to mellow the heat.

Can I prepare this stir-fry ahead of time?

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or coconut milk.