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Instant Pot Japanese Pork Udon Noodle
Course
Main Course
Cuisine
Japanese
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
458
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
8 oz.
Japanese udon noodle
cooked
2
cup
pork sausage
cooked
1
inch
ginger
minced
4
garlic cloves
minced
2
green onion whites
2
green chillies
chopped
1
tablespoon
rice wine vinegar
3
carrots
diced
2
tablespoon
red chilli sauce
2
tablespoon
rice vinegar soy sauce
10 oz.
Chicken stock
1
tablespoon
salt
1
tablespoon
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, beef broth 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 and pork pieces.
Season with pepper and salt. Garnish with green onions and bean sprouts.
Serve Immediately.
Nutrition
Calories:
458
kcal
|
Carbohydrates:
8
g
|
Protein:
19
g
|
Fat:
39
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
19
g
|
Trans Fat:
1
g
|
Cholesterol:
85
mg
|
Sodium:
2608
mg
|
Potassium:
482
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
7740
IU
|
Vitamin C:
7
mg
|
Calcium:
40
mg
|
Iron:
2
mg