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Instant Pot Stir Fry Rice Noodles

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 382 kcal
Course: Main Course
Cuisine: Asian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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. 
  4. 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

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

% 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.