You’ll go nuts over this one-pot vegan noodle dish that offers both a rich aroma and a flavorful sauce of coconut curry. It’s perfect for those with a Keto lifestyle or are diabetic and are looking to cut not only carbs, but reduce calories, sugar, gluten and dairy. It satisfies, both the sweet and savory pallet and is so easy you can serve this weeknight meal for two in just about 30 minutes. You can add chicken breast strips too if you want to pack in more protein and aren’t on a vegan-restricted diet.

Total Time

25 minutes

Prep Time

10 minutes

Servings

2

INGREDIENTS

1 -2 Bell Pepper (Red, Yellow or Orange, your choice)

1 Lime

4-6 oz Gluten Free (dry) Ramen Noodles

(I personally like Healthy Noodles brand Plant based carb substitute. They are pre packaged for two and pre-cooked and oh SO easy)

1 oz Veggie Pho Stock Concentrate  

4-8 oz Button Mushrooms like cremini

1⁄4oz  Cilantro (roughly 10 sprigs) 

5 oz Coconut Milk (shake or stir as it often separates in package)

1 oz  Sweet Thai Chili Dipping Sauce (I like Thai Kitchen brand)

1 Clove Garlic 

1⁄2oz Peanuts (roughly chopped)

1 1/2 tsp  Curry Powder 

1 TBSP Olive Oil

1/4 tsp Salt

Pinch Pepper

1 PREP 

• 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.
• Bring a medium pot of salted water to a boil to prepare the noodles. If using soy-based Healthy Noodles, simply rinse and drain the noodles in the pre-measured package and skip step 3.

2 COOK NOODLES 

• Once water is boiling, add Ramen 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.) 

3 COOK VEGGIES 

• Heat 1 TBSP oil in empty pot over medium-high heat. Add bell pepper and mushrooms; season with 1⁄4 tsp salt  and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. 

4 MAKE SAUCE 

• 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 curry powder.

5 FINISH STIR-FRY 

• Add drained noodles. If needed, stir in  a splash or two 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. 

6 SERVE 

• Divide stir-fry between two bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.