Instant Pot Noodles and Veggies
Directions
- 1Add 2 cups of vegetable broth, 2 teaspoons of sesame oil, 1 teaspoon of ginger paste, minced garlic (measure with your heart), 3 tablespoons of soy sauce or coconut aminos, 1 tablespoon of rice vinegar, 1 teaspoon of red chili paste and 1 teaspoon of brown sugar to a bowl to make the sauce.
- 2Whisk all that together.
- 3Get the instant pot out.
- 4Add the noodles to the instant pot.
- 5Pour the sauce in.
- 6Add half a cup of thinly sliced cabbage.
- 7Add one red bell pepper.
- 8Add thinly sliced carrots.
- 9Place the lid on with the valve on sealing.
- 10Pressure cook on high for 4 minutes.
- 11Quick release steam once cook time is up.
- 12Mix it up.
- 13Add about 2 cups of broccoli.
- 14Place the lid back on and let it hang out for 5 to 10 minutes to let the broccoli soften.
- 15Once broccoli is soft, add some sesame seeds and green onions.
Ingredients
- 2 cups vegetable broth
- 2 teaspoons sesame oil
- 1 teaspoon ginger paste
- minced garlic
- 3 tablespoons soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon red chili paste
- 1 teaspoon brown sugar
- 1 pound thick spaghetti
- 0.5 cup cabbage
- 1 red bell pepper
- carrots
- 2 cups broccoli
- white sesame seeds
- green onions
Equipment
bowlmeasuring spoonswhiskinstant pottongs
Tips
- You can break the noodles in half
- You can use thick spaghetti, lo mein or whatever you prefer
- Let the broccoli soften for 5 to 10 minutes
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