Last week for Hello Fresh. Next week we go on a sort of staycation, and the week after... the party's over and I have to go back to the grocery store on my own two working-ish feet.
This recipe was delicious, simple, and easy. I love any recipe where you just let the base ingredients sing!
Source: Hello Fresh | Serves: 2 | Time: 25 min
1 red bell pepper
4 oz button #mushrooms
1 clove garlic
¼ oz cilantro
½ oz peanuts
6 oz ramen noodles
2/3 cup coconut ,ilk
1 Pho concentrate packet
1 oz sweet Thai chili sauce
1 tbsp curry powder
1 tbsp cooking oil
¼ tsp sugar
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. 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 ¾ of the 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 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, and half the curry powder.
Add drained noodles and ¼ tsp sugar. 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.