Instant Pot Japanese Vegetable Udon Noodle
- 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
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.