Red Curry Lo Mein Stir-Fry & Candied Peanuts
with Broccoli, Cabbage, Bell Pepper & Carrots
- Wheat
- Peanuts
- Milk
This vibrant veggie lo mein with crisp broccoli, cabbage, and bell pepper tossed in aromatic curry paste features homemade candied peanuts and a glossy sweet Thai chili glaze. Fresh lime and cilantro add brightness to this 25-minute crowd-pleaser that beats takeout every time!
Ingredients
1 unit
Green Bell Pepper
2 ounce
Thai Red Curry Paste
4 ounce
Shredded Carrots
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
2 ounce
Sweet Thai Chili Sauce
1 unit
Conehead Cabbage
1 unit
Broccoli
1 unit
Lime
¼ ounce
Cilantro
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Halve, core, and thinly slice bell pepper. Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Chop cabbage into bite-size pieces. Cut broccoli into bite-size pieces if neccesary. Quarter lime. Roughly chop cilantro.
-
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.
-
Drain noodles; return to pot and toss with a drizzle of oil.
-
While noodles cook, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 tsp sugar, and 2 TBSP water (4 tsp sugar and 4 TBSP water for 4 servings). Cook, stirring constantly, until water has evaporated and peanuts are coated in syrup and lightly toasted, 3-5 minutes.
-
Turn off heat; transfer candied peanuts to a cutting board. Rinse out pan.
- Once peanuts are cool enough to handle, roughly chop.
-
Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add bell pepper, cabbage, broccoli, and carrots; season with salt and pepper. Cook, stirring, until veggies are softened and lightly browned, 5-7 minutes. TIP: Add another drizzle of oil if pan seems dry.
-
Stir in curry paste and cook until combined and fragrant, 30-60 seconds.
-
To pan with veggies, add drained noodles, chili sauce, ¼ cup water, 2 TBSP butter, and juice from half the lime (½ cup water and 4 TBSP butter for 4 servings). Cook, stirring frequently, until sauce has thickened and noodles are thoroughly coated, 2-3 minutes. TIP: Add splashes of water if sauce seems too thick.
-
Divide stir-fry between shallow bowls; top with candied peanuts and cilantro. Serve with remaining lime wedges on the side.
