One-Pot Spicy Vegan Curry Stir-Fry

Directions

1. Bring a medium pot of salted water to a boil.
2. 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.
3. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes.
4. Drain and rinse noodles under cold water for at least 30 seconds. Toss noodles with a drizzle of oil. Set aside.
5. Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add bell pepper and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.
6. If using shrimp or chicken: For shrimp, rinse under cold water. For both, pat dry and 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.
7. Add a drizzle of oil to pot with veggies and reduce heat to medium. Add garlic and cook, stirring, until fragrant, 30 seconds.
8. Stir in chili sauce, Better Than Bouillon, half of the coconut milk, and curry powder.
9. Stir drained noodles, sugar, and chicken or shrimp, if using, into pot with sauce. If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated in sauce.
10. Remove pot from heat. Stir in juice from half the lime. Taste and season with salt and pepper if needed.
11. Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.