Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.67
from
3
votes
Instant Pot Vermicelli Noodles with Veggies
Course
lunch
Cuisine
Vietnamese
Keyword
scallions, Vermicelli Noodles with Veggies
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
75
kcal
Author
Corrie
Ingredients
1
tablespoon
vegetable oil
1
onion
chopped finely
¾
cup
carrot
peeled and julienned
¾
cup
red bell peppers
seeded and julienned
2
red chilies
chopped
2
cups
vermicelli noodles
¼
teaspoon
ground turmeric
salt
as required
1
tablespoon
fish sauce
1
tablespoon
soy sauce
2 ¼
cups
water
2
scallions
sliced
Instructions
Add the oil in the Instant Pot and select “Sauté”. Now, add the onions and cook for about 2 minutes.
Add in the carrot, bell pepper and red chili and cook for about 2 minutes.
Select “Cancel” and stir in the remaining ingredients except the scallions.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about1 minute.
Press “Cancel” and do a quick release.
Carefully, remove the lid and mix in the scallions.
Serve hot.
Nutrition
Calories:
75
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
633
mg
|
Potassium:
291
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
5159
IU
|
Vitamin C:
73
mg
|
Calcium:
31
mg
|
Iron:
1
mg