One-Pot Spicy Coconut Curry Stir-Fry
with Noodles, Cilantro & Peanuts
- Tree Nuts
- Peanuts
Coconut curry is one of those comforting flavors we can’t live without. Our chefs indulged that craving, and this one dresses up ramen noodles and a slurry of veggies, including bell pepper and mushrooms. We wouldn’t leave you without a little crunch on your stir fry, either: sweet and savory peanuts. We’re pretty sure this is one veggie noodle dish you’ll go nuts over.
Ingredients
6 ounce
Ramen Noodles
1 ounce
Sweet Thai Chili Sauce
1 tablespoon
Curry Powder
1 clove
Garlic
1 unit
Pho Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Bell Pepper
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
4 ounce
Button Mushrooms
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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. Peel and mince garlic. Quarter lime. Roughly chop cilantro. Roughly chop peanuts or crush in their bag with a heavy-bottomed pan.
• Once water is boiling, add ¾ 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. (Keep empty pot handy for next step.)
• Heat a drizzle of oil in 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.
• 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)
• Add drained noodles and ¼ tsp sugar (½ 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.
• Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious curry and coconut flavors, though some found it mild and wanted more spice or depth 🌶️.
- Ease of prep: Customers praised how quick and easy this one-pot meal was to prepare, with clear instructions.
- Suggestions: Consider adding a protein like shrimp or tofu; some recommend using more veggies or doubling the peppers and mushrooms.
- Portions: Several felt it was noodle-heavy and could use more vegetables for better balance.
- Texture: Some found the noodles became sticky or mushy; a few suggest using thicker noodles or cooking them last.
Reviews from our home cooks
Spicy deliciousness! These one-pot vegetarian meals are giving me life, for real. Normally, I find meal kits are not spicy enough (so I always have extra hot sauce - multiple variations - on hand) but I felt like this one was balanced perfectly. The lime added a nice tang, the peanuts added crunch, and I always love cilantro. So I was just a fan of everything in this recipe, really!
We really enjoyed this meal. It was super spicy but in a good way. I don't like spicy but this dish was great. I'd dial back the spice for myself next time but if u like spicy this one's a winner. The curry wasn't over powering and the noodles were perfect. Was very filling too. We would order again. Easy to make but not really 1 pot meal. You need 2 pots. 1 to make the pasta and 1 to cook the rest of the meal.
So easy and so much flavor. I used all of the curry spice. Yay for one-pot dinners, and less to clean up.
Curry flavor is delicious and I LOVED the pho stock concentrate, will definitely be looking for more recipes with that. The shrimp was great, I ended up cooking it with the mushrooms and peppers to keep it one pot. Perfect level of spice.
This was really good and super easy to make. I am not a huge curry fan, so I went light on the curry and added some chili flakes to make it spicier. Wonderful recipe. Eat it all the first time because the noodles get a bit gummy when you heat it up as leftovers.
This dish was amazing. The coconut milk was the perfect touch for a mild sweetness. The crunch or the peanuts and freshness of the cilantro & lime really complemented the coconut and brought vivid flavor to life. The entire recipe perfectly captured Thai cuisine.
This was simple and delicious. I loved the combination of flavors, the slight kick of the peppers, and the crunch of the peanuts. My cilantro was in bad shape though, and I couldn't use it.
I really love this recipe! Not only was it easy and quick to make but it used only one pot. Not only was the cleanup super easy but the recipe was tasty! Good news I'm not somebody who typically likes vegetarian food but this was perfect for a quick afternoon lunch.
I didn't see any real benefit to making this a "one-pot" recipe since I then had to store the noodles or veggies or chicken in a separate bowl as I would cook the next step. Might as well just use a pot and skillet to cook multiple ingredients at the same time. I also don't know what noodles were the right choice as they got mushy in the dish as I was eating. I think rice would have worked better.
This dish for what it was was really great... I would just like to have some thing with more vegetables and higher protein as a one pot meal.
