One-Pot Spicy Chicken Curry Stir-Fry
with Noodles, Mushrooms, Cilantro & 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 flurry 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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.
While veggies cook, rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 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.
Stir in shrimp or chicken along with noodles.
• Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
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