---
title: Red Curry Lo Mein Stir-Fry & Candied Peanuts
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/red-curry-lo-mein-stir-fry-and-candied-peanuts-694ec49d2e3f6a49648f0044
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: medium
allergens:
  - Wheat
  - Peanuts
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 449
source_chef: Avram Salzmann
review_highlights:
  - theme: Flavor
    text: "Many found it bland; consider adding extra curry paste, chili sauce, or aromatics like ginger for more depth."
  - theme: Ease of prep
    text: "Some felt overwhelmed by the veggie quantity; blanch broccoli first for even cooking times."
nutrition:
  calories: 760
  protein: 19
  fat: 31
  saturated fat: 10
  carbohydrates: 105
  sugar: 37
  fiber: 16
  cholesterol: 30
  sodium: 1140
  potassium: 1340
  calcium: 230
  iron: 4.3
image: "https://images.recipes.furrysalamander.com/Asian%20Recipes/red-curry-lo-mein-stir-fry-candied-peanuts.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry produce. Halve, core, and thinly slice @green bell pepper{2%unit}. Remove and discard any wilted outer leaves from @conehead cabbage{2%unit} and quarter lengthwise; remove thick core and stem. Chop cabbage into bite-size pieces. Cut @broccoli{2%unit} into bite-size pieces if necessary. Quarter @lime{2%unit}. Roughly chop @cilantro{½%ounce}.

Once water is boiling, add @lo mein noodles{9%ounce} to #large pot{}. Cook, stirring occasionally, until al dente, ~{6%minutes}. Drain noodles using #strainer{}; return to pot and toss with a drizzle of @cooking oil{3%tsp}.

While noodles cook, heat a #large pan{} over medium-high heat. Add @peanuts{2%ounce}, 2 tsp @sugar{4%tsp}, and 2 TBSP @water{2%tbsp} (for 4 servings: 4 tsp @sugar{4%tsp} and 4 TBSP @water{4%tbsp}). Cook, stirring constantly, until water has evaporated and peanuts are coated in syrup and lightly toasted, ~{4%minutes}. Turn off heat; transfer candied peanuts to a cutting board. Rinse out pan.

Heat a large drizzle of @cooking oil{} in pan used for peanuts over medium-high heat. Add @green bell pepper{}, @conehead cabbage{}, @broccoli{}, and @shredded carrots{8%ounce}; season with @salt{1%tsp} and @black pepper{1%tsp}. Cook, stirring, until veggies are softened and lightly browned, ~{6%minutes}. TIP: Add another drizzle of oil if pan seems dry. Stir in @Thai red curry paste{4%ounce} and cook until combined and fragrant, ~{45%seconds}.

To pan with veggies, add @lo mein noodles{}, @sweet thai chili sauce{4%ounce}, @water{¼%cup}, @butter{4%tbsp} (2 tbsp for 2 servings), and juice from half the @lime{} (for 4 servings: @water{½%cup} and @butter{4%tbsp}). Cook, stirring frequently, until sauce has thickened and noodles are thoroughly coated, ~{2%minutes}. TIP: Add splashes of water if sauce seems too thick.

Divide stir-fry between shallow bowls; top with @peanuts{} and @cilantro{}. Serve with remaining @lime{} wedges on the side.