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Instant Pot Noodles with Shrimp
Course
Main Course
Cuisine
South East Asian
Keyword
brown sugar, Noodles with Shrimp
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
616
kcal
Author
Corrie
Ingredients
8
ounces
rice noodles
4
tablespoon
vegetable oil
divided
⅓
cup
brown sugar
3
tablespoon
rice vinegar
3
tablespoon
fish sauce
2
tablespoon
soy sauce
4
scallions
chopped and divided
2
cloves
garlic
chopped
2
carrots
peeled and cut into thin strips
1
cup
red bell pepper
seeded and sliced into thin strips
1
cup
yellow bell pepper
seeded and sliced into thin strips
3
large
eggs
beaten
1
lb
shrimp
peeled and deveined
1
tablespoon
fresh lime juice
Instructions
In a large bowl of the boiling water, soak the rice noodles for about 5 minutes.
Drain the noodles and mix 1 tablespoon of oil. Set aside.
For sauce: in another bowl, add the brown sugar, vinegar, soy sauce and fish sauce and beat until well combined.
Place the remaining oil in the Instant Pot and select “Sauté”. Then add 2 scallions and garlic and cook for about 1 minute.
Stir in the bell peppers and carrots and cook for about 2 minutes.
Push the mixture to the edge of the pan.
In the center of pan, place the beaten eggs and cook for about 1-2 minutes, stirring continuously.
Add the bell peppers and cook for about 1 minute.
Select “Cancel” and stir in the shrimp.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about1 minute.
Press “Cancel” and allow a natural release for about 5 minutes and then, do a quick release.
Carefully, remove the lid and mix in the noodles and sauce.
Immediately, secure the lid for about 10 minutes.
Remove lid and stir in the lime juice.
Serve with the garnishing of remaining scallions.
Nutrition
Calories:
616
kcal
|
Carbohydrates:
75
g
|
Protein:
33
g
|
Fat:
20
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
425
mg
|
Sodium:
2631
mg
|
Potassium:
536
mg
|
Fiber:
3
g
|
Sugar:
22
g
|
Vitamin A:
6660
IU
|
Vitamin C:
125
mg
|
Calcium:
247
mg
|
Iron:
5
mg