Instant Pot Stir Fry Rice Noodles
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
382 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Stir Fry Rice Noodles
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This Instant Pot Stir Fry with Rice Noodles Recipe is the perfect healthy dinner. Fresh vegetables and brown rice noodles are cooked in a flavorful sauce for a quick and delicious meal.
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Ingredients
- 2 cups water
- 1/2 cup Teriyaki sauce (I used Kikkoman Original brand)
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp sesamee oil
- 8 ounces rice noodles
- 2 large carrots cut into matchsticks
- 2 small heads of broccoli cut into florets
- 1 1/2 cups snap peas
- 2 green onions sliced
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Instructions
- Add the water, teriyaki sauce, garlic, ginger, and sesame oil to the bowl of your Instant Pot and whisk to combine. Add the brown rice noodles and carrots and attach the lid.
- Ensure the valve is in the sealing position and set the Instant Pot to pressure-cook manual for 2 minutes. When the timer finishes, carefully switch the valve to the venting position (be careful it will steam) and release the pressure.
- Turn the Instant Pot to the sauté function and add the broccoli, green onion, and snap peas and toss to combine. Cook, stirring frequently, for 5 minutes or until the broccoli is just starting to soften.
- Serve, garnished with sesame seeds and more green onions if desired.
Notes
- Veggie Options: Carrots, broccoli, green onion, and snap peas are my preferred stir fry vegetables but feel free to use whatever you like or have on hand! Bell peppers, mushrooms, celery, cabbage, or any of your favorite vegetables would work well here.
- Bell peppers, mushrooms, celery, cabbage, or any of your favorite vegetables would work well here.
- Spice Level: This recipe is very mild as written. For a bit of extra spice, add sriracha, gochujang, or chili flakes. You could also add some garlic chili paste for extra flavor, which I love to do!
- Type of Noodles: I used Thai style brown rice noodles for this stir fry rice noodles recipe, which are a thicker noodle. I prefer thicker, sturdier noodles because they hold up well and really absorb the flavors from cooking. You can use any kind of noodle you prefer for this recipe, though be sure that its standard stove-top cook time is less than 5 minutes.
- Gluten Free Sauce: this recipe is NOT gluten free with the particular brand of teriyaki sauce I used that is listed in the recipe card. Most teriyaki sauces are made with soy sauce which is not gluten free due to its wheat component. If you would like to make this recipe gluten free, be sure to choose a gluten free teriyaki sauce like Kikkoman Gluten Free Teriyaki Sauce or Primal Kitchen No Soy Teriyaki Sauce.
- Gluten Free Noodles: This is made with rice noodles which are made from rice which is naturally gluten free. Make sure to check the labels of whatever brand you choose to purchase just to be sure, though. I used Thai Style Noodles from Lotus Foods which are gluten free.
Nutrition Information
Show Details
Calories
382kcal
(19%)
Carbohydrates
79g
(26%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1612mg
(67%)
Potassium
1251mg
(36%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
7449IU
(149%)
Vitamin C
296mg
(329%)
Calcium
197mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 79g | 26% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1612mg | 67% |
| Potassium | 1251mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 7449IU | 149% |
| Vitamin C | 296mg | 329% |
| Calcium | 197mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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