Instant Pot Japanese Vegetable Udon Noodle

This dish combines Japanese vegetables with noodles and tastes delicious and nutritious.

Instant Pot Japanese Vegetable Udon Noodle
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Course: Main Course
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
  • 2 tbsp olive oil
  • 8 oz. Japanese udon noodle cooked
  • 2 cup vegetables diced (celery, bamboo shoots, peppers, mushrooms etc.)
  • 1 inch ginger minced
  • 4 garlic cloves minced
  • 2 green onion whites
  • 2 green chillies chopped
  • 1 tbsp rice wine vinegar
  • 3 carrots diced
  • 2 tbsp red chilli sauce
  • 2 tbsp rice vinegar soy sauce
  • 8 oz. Chicken stock
  • 1 tbsp salt
  • 1 tbsp pepper
  • Beans sprouts and green onions for garnish
Instructions
  • Put onion, carrots, ginger, garlic and vegetables in the instant pot and Sauté for 3 minutes.
  • Add rice wine vinegar, rice vinegar soy sauce, chicken stock and red chilli sauce.
  • 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 udon noodles.
  • Season with pepper and salt. Garnish with green onions and bean sprouts.
  • Serve Immediately.
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