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Instant Pot Vegetable Noodle
Course
Main Course
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
3
Calories
386
kcal
Author
Corrie
Ingredients
2
tablespoon
canola oil
2
cup
vegetables
diced (choose vegetables according to your taste)
4
garlic cloves
minced
1
onion
chopped
1
inch
ginger
minced
2
tablespoon
Worcestershire sauce
2
carrots
diced
8 oz.
Vegetable stock
8 oz.
noodles
cooked
2
tomatoes
diced
1
tablespoon
salt
1
tablespoon
pepper
Instructions
Put onion, carrots, ginger, garlic, tomatoes and vegetables in the instant pot and Sauté for 3 minutes.
Add Worcestershire sauce and vegetable stock.
Close the lid and set the instant pot to “Manual” and cook for 10 minutes at high pressure.
Release the pressure naturally and add cooked noodles.
Season with pepper and salt and serve immediately.
Nutrition
Calories:
386
kcal
|
Carbohydrates:
64
g
|
Protein:
12
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Sodium:
2542
mg
|
Potassium:
874
mg
|
Fiber:
10
g
|
Sugar:
8
g
|
Vitamin A:
13665
IU
|
Vitamin C:
32
mg
|
Calcium:
99
mg
|
Iron:
3
mg