One-Pot Spicy Vegan Curry Stir-Fry

🥘 Ingredients

• bell pepper
  2 unit
• button mushrooms
  8 oz
• cilantro
  ¼ ounce
• coconut milk
  2 unit
• cooking oil
  1 tbsp
• curry powder
  1 tbsp
• garlic
  2 clove
• lime
  1 unit
• peanuts
  1 oz
• pepper
• ramen noodles
  9 oz
• salt
• sugar
  ½ tsp
• sweet Thai chili sauce
  2 oz
• veggie pho stock concentrate
  2 unit

🍳 Cookware

• medium pot
• strainer

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice button 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.

   bell pepper: 2 unit, button mushrooms: 8 oz, garlic: 2 clove, lime: 1 unit, cilantro: ¼ ounce, peanuts: 1 oz
2. 

   2

   Once water is boiling, add ramen noodles to the pot. Cook, stirring occasionally, until tender, ⏱️ 1-2 minutes . Using a strainer , drain and rinse noodles under cold water for at least ⏱️ 30 seconds . Toss noodles with a drizzle of cooking oil ; set aside. Keep the empty pot handy for the next step.

   ramen noodles: 9 oz, cooking oil: 1 tbsp
3. 

   3

   Heat a drizzle of oil in the 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 .

   salt, pepper
4. 

   4

   Add a drizzle of oil to the pot with veggies and reduce heat to medium. Add garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in sweet Thai chili sauce , veggie pho stock concentrate , half the coconut milk (you’ll use more later), and half the curry powder (all for 4 servings).

   sweet Thai chili sauce: 2 oz, veggie pho stock concentrate: 2 unit, coconut milk: 2 unit, curry powder: 1 tbsp
5. 

   5

   Stir drained noodles and ¼ tsp sugar (½ tsp for 4 servings) into the pot with sauce. If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated in sauce. Remove the pot from heat; stir in juice from half the lime. Taste and season with salt and pepper if needed.

   sugar: ½ tsp
6. 

   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.