One-Pot Spicy Vegan Curry Stir-Fry

Name: One-Pot Spicy Vegan Curry Stir-Fry with Noodles, Cilantro & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit Bell Pepper; 4 ounce Button Mushrooms; 1 clove Garlic; 1 unit Lime; ¼ ounce Cilantro; ½ ounce Peanuts; 4.5 ounce Ramen Noodles; 1 unit Coconut Milk; 1 tablespoon Curry Powder; 1 unit Veggie Pho Stock Concentrate; 1 ounce Sweet Thai Chili Sauce; Salt; Pepper; 1 tablespoon Cooking Oil; ¼ teaspoon Sugar

with Noodles, Cilantro & Peanuts

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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.

Tags:

Spicy

•Vegan

•Calorie Smart

•Easy Cleanup

Allergens:

Peanuts

•Wheat

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

4 ounce

Button Mushrooms

1 clove

Garlic

1 unit

Lime

¼ ounce

Cilantro

½ ounce

Peanuts

(Contains: Peanuts)

4.5 ounce

Ramen Noodles

(Contains: Wheat)

1 unit

Coconut Milk

(Contains: Tree Nuts)

1 tablespoon

Curry Powder

1 unit

Veggie Pho Stock Concentrate

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

¼ teaspoon

Sugar

Nutrition Values

/ per serving

Calories600 kcal

Fat28 g

Saturated Fat16 g

Carbohydrate77 g

Sugar15 g

Dietary Fiber4 g

Protein13 g

Cholesterol0 mg

Sodium1170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Strainer

Instructions

PDF

• 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.

• Once water is boiling, add noodles 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).

• Stir drained noodles and ¼ tsp sugar (½ tsp for 4 servings) into pot with sauce. 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.