Step 1

• 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.

Step 2

• Once water is boiling, add ¾ of the ramen noodles (save the rest for another use) to pot. Cook until tender, 1-2 minutes. • Reserve ½ cup cooking liquid, then 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 the next step.

Step 3

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add bell pepper and mushrooms; season with ¼ teaspoon salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

Step 4

• Add another drizzle of oil to pot with veggies and reduce heat to medium. Add garlic; cook stirring, until fragrant, 30 seconds. • Stir in half the coconut milk (all for 4 servings), half the curry powder (all for 4), chili sauce, and stock concentrate.

Step 5

• Add drained noodles, and ¼ tsp sugar (½ tsp for 4). If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated in sauce. • Remove from heat; stir in juice from half the lime.

Step 6

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