One-Pot Spicy Vegan Curry Stir-Fry
with Noodles, Cilantro & Peanuts
- Peanuts
- Wheat
- Tree Nuts
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
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
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 (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.
• 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 Dec 2025- Flavor: Many loved the creamy coconut curry sauce, though some found it too sweet or mild; adding extra spices boosted flavor 🍲.
- Ease of prep: Quick and easy one-pot meal that comes together fast, though some found the noodles tricky to cook perfectly.
- Suggestions: Consider adding protein like tofu or chickpeas; increase veggies for more substance and nutrition.
- Portions: Several felt servings were small; adding extra vegetables or protein helped make it more filling.
- Texture: Some enjoyed the mix of crunchy peanuts and soft noodles; others found noodles sticky or mushy when reheated.
Reviews from our home cooks
Delicious flavor. Easy to prepare. The one-pot recipe was a nice break from all the cleanup after other recipes.
I really enjoyed this vegan curry stir-fry. It was just spicy enough for me without being too hot, and I enjoyed the blend of delicious flavors.
Can't beat a one-pot recipe. Comes together quickly and easily, and tastes more complicated than it is.
This is one of the best dishes we have had from HF. Every ingredient added something special to the dish. Unbelievably delicious! If you are on the fence, try it! We are not big fans of mushroom or cilantro but both were excellent.
Huge hit always! Flavorful, easy, the non-vegans love this dish as much as our vegan family member. Great as written, also easy to add extra vegetables from the late summer garden like carrots, scallions, eggplant and more peppers.
Love this one. But you sent a yellow pepper. Mushrooms -tan. Noodles - beige. Yellow peppers. Peanuts. Curry - gold. Just needed a little color variety to make it visually pleasing. Taste was spot on.
This was tonight. We licked the bowl, the spoons, the pot.... I used half the curry powder and it was not spicy but just the way we like it
I loved the flavors, and added more curry powder than asked for. It could have used a variety of veggies, or more mushrooms and peppers. It felt like it was all noodles.
Doubled peanuts. Chopped mushrooms into smaller pieces. Zest lime and added half juice at the end. Omitted sugar. Used all curry powder. Tossed noodles into minimal amount hot sesame oil to prevent sticking after draining. Used all coconut milk. Added shrimp.
This was not even close to being enough for 2 servings. It's easy to make a vegan meal like this more substantial by adding enough vegetables, but there was only one tiny pepper (we even added another one of our own), 4oz of mushrooms, and 2 scallions (we added half an onion). That isn't a meal for 2 people. Also there was literally 1/8oz of peanuts for the whole dish.
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