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Udon noodles with carrot, red bell pepper, chicken and onion topped with chopped parsley in white bowl
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4.82 from 32 votes

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
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 156kcal
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: 156kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1874mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7690IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg