Instant Pot Stir Fry Rice Noodles
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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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
Description
The Instant Pot Stir Fry Rice Noodles recipe uses brown rice noodles cooked quickly with water, garlic, ginger, sesame oil, and teriyaki sauce for a rich umami flavor. After pressure cooking for just two minutes, the noodles are soft but intact. Fresh vegetables like broccoli, snap peas, carrots, and green onions are then sautéed briefly in the pot to maintain their crispness and add fresh flavor and texture contrasts to the dish.
This stir-fry features the sweetness and saltiness of teriyaki sauce combined with aromatic garlic and ginger, giving a mildly savory and fragrant taste to the noodles and veggies. The vegetables remain bright and tender-crisp due to the short sauté time after pressure cooking.
This dish is suitable as a standalone vegetarian meal or can be paired with proteins as desired. It’s convenient for quick weeknight dinners that highlight fresh vegetables and Asian flavors.
The recipe notes provide options for different vegetables, adjusting spice with chili additions, and suggestions for gluten-free sauces and noodles, demonstrating versatility. Adjusting ingredients to taste ensures a customizable balance of flavors and textures.
Ingredients
- 2 cups water
- 1/2 cup teriyaki sauce (I used Kikkoman Original brand)
- 1 tsp garlic minced
- 1 tsp ginger grated
- 1 tsp sesame oil
- 8 ounces rice noodles
- 2 carrot cut into matchsticks, large
- 2 broccoli cut into florets, small heads
- 1 1/2 cups snap peas
- 2 green onions sliced
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
- You can substitute or add any stir-fry vegetables like bell peppers, mushrooms, celery, or cabbage based on preference and availability.
- To increase spice, add sriracha, gochujang, chili flakes, or garlic chili paste during cooking or as a garnish.
- Use thicker rice noodles for sturdiness and better absorption of sauce; ensure noodles cook in less than 5 minutes stovetop.
- The teriyaki sauce brand used contains gluten; choose labeled gluten-free sauces if needed to keep the recipe gluten-free.
- Double-check that rice noodles are gluten-free by verifying packaging labels.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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