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Instant Pot Chicken Udon Noodle
A dish infused with exotic and authentic Asian flavors. This recipe is simple and quickly makes a delicious bowl of authentic Japanese noodles for a filling meal.
Course
Main Course
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
156
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
8 oz.
Japanese udon noodle
cooked
2
cup
chicken
cooked
1
inch
ginger
minced
4
garlic cloves
minced
2
green onion whites
2
green chillies
chopped
1
tablespoon
rice wine vinegar
1
bell pepper
diced
3
carrots
diced
2
tablespoon
red chilli sauce
2
tablespoon
rice vinegar soy sauce
10 oz.
chicken stock
1
tablespoon
salt
1
tablespoon
pepper
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 cook at high pressure for 10 minutes.
When cooking time is complete, wait for a natural pressure release.
Add the cooked udon noodles and the cooked chicken.
Season with pepper and salt. Garnish with green onions and bean sprouts and serve.
Nutrition
Calories:
156
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
20
mg
|
Sodium:
1874
mg
|
Potassium:
240
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
7690
IU
|
Vitamin C:
7
mg
|
Calcium:
32
mg
|
Iron:
1
mg