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Instant Pot Noodles with Vegetables
Course
lunch
Cuisine
South East Asian
Keyword
Noodles with Vegetables, peanut butter
Prep Time
15
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
22
minutes
minutes
Servings
4
Calories
281
kcal
Author
Corrie
Ingredients
3
tablespoon
peanut butter
2 ½
tablespoon
soy sauce
1 ½
tablespoon
rice vinegar
1
tablespoon
fish sauce
1 ½
tablespoon
honey
½
tablespoon
chili paste
as required
salt
2
tablespoon
vegetables oil
1
teaspoon
fresh ginger
minced
2
medium
carrots
peeled and sliced thinly
1
medium
red bell pepper
seeded and sliced
2
scallions
chopped
8
ounce
noodles
broken into half
1 ½
cups
water
2
tablespoon
fresh lime juice
2
tablespoon
fresh cilantro
chopped
Instructions
For sauce: in a bowl, add the peanut butter, soy sauce, vinegar, fish sauce, honey, chili paste and sat and beat until well combined.
Add the oil in the Instant Pot and select “Sauté”. Now, add the garlic and ginger and cook for about 1 minute.
Add in the carrots, bell pepper and scallion and cook for about 1-2 minutes.
Press “Cancel” and stir in the sauce.
Place the noodles over vegetable mixture and pour water on top.
Gently, press the noodles under water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 4 minutes.
Press “Cancel” and do a quick release.
Carefully, remove the lid and stir in the lime juice.
Serve with the garnishing of cilantro.
Nutrition
Calories:
281
kcal