Thai Peanut Noodles: Vegan Instant Pot Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
5
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Calories
405 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Thai Peanut Noodles: Vegan Instant Pot Recipe
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Quickand easy Thai Peanut Noodles recipe to satiate your Asian food cravings. Madefrom homemade peanut sauce, tagliatelle pasta and veggies.
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Ingredients
Oil and Spices
- 1 tablespoon avocado oil Any vegetable oil
- 1 tablespoon sesame seed oil
- ½ cup Peanut Satay Sauce
- 1.5 cup low sodium vegetable stock
- ½ teaspoon red chili flakes
- ½ teaspoon black pepper
- ½ teaspoon salt
Produce
- 20 g Ginger: chopped into fine julienne - 2-inch knob
- 1 tablespoon garlic minced - 2-3 cloves
- 150 g onions chopped into Slices - 1 medium/ 1¼ cup
- 70 g mushrooms chopped into slices - 4-5 pieces/ 1 cup
- 125 g carrots chopped into sticks - 2 small/ 1 cup
- 250 g bok choy 1 medium / 1 cup chopped into stalk and leaves separated
- 150 g bell peppers any color: ½ of large/ 150 grams/ 1 cup, chopped into sticks
- 50 g Snow peas ends trimmed - Handful
- 100 g purple cabbage thinly sliced - 1 cup
- 225 g tofu Extra Firm: 8 oz, squeezed and cubed
- ¼ cup scallions chopped into thin coins
- 2 tablespoon lime juice
- 2 tablespoon cilantro
- 2 tablespoon basil
Pantry
- 1 tablespoon sesame seeds
- 1 tablespoon roasted peanuts crushed
- 8 oz Tagliatelle Noodles
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Instructions
Prepare Tofu:
- Wrap tofu in between kitchen paper towel and squeeze out the moisture as much as possible.
- Chop the tofu into bite size cubes and seasoned with oil, salt and black pepper.
- Toss them well before putting into air fryer basket and air fry @ 350 degree F 8 minutes.
Prepare Simple Thai Sauce for topping:
- In a small bowl stir together, lime juice, chopped cilantro, basil and red chili flakes. (You can also add teaspoon of sugar and garlic to this sauce, I have skipped it this time).
- Cover it with cling wrap and refrigerate it until ready to use.
Prepare Noodles:
- Set your Instant pot on saute mode, normal heat level setting and add avocado and sesame oil to it.
- Add finely julienned ginger and minced garlic to hot oil and sauté for a minute.
- Then add sliced onions and sauté until soft for 5 minutes, we don’t need to brown the onions.
- Once onions are cooked little, then add sliced mushrooms, chopped bok choy stalks and carrot sticks to onions.
- Give it a good stir and add just enough salt and black peppers required for vegetables.
- Cancel the sauté mode, add 8 oz of Tagliatelle Noodles to the pot. (Feel free to use your favorite noodles, I prefer flat and broad noodle over spaghetti).
- Now add 1.5 cups low sodium vegetable stock. (Noodle won’t get covered with liquid, but do not get tempt to add more liquid)
- Cover and secure the lid. Make sure valve is set to sealing position. Pressure cook for 4 minutes.
- Once pressure cooking is done, after 5 minutes, release the remaining pressure completely by moving the valve to venting position.
- Open the lid and carefully detangle the noodles with a pair of tongs. While detangling if you see any leftover liquid don’t worry about that, it will get absorbed by noodles eventually.
- Now add peanut sauce and other reserved vegetables, mix the sauce, vegetables and noodles together with the pair of tongs.
- Close the lid and pressure cook one more time for “zero” minute. The pressure valve should be at sealing position. Once pressure cooking is done, do a quick pressure release.
- Remove the lid, add tofu, scallions, sesame seeds, crushed peanuts and cilantro and lime sauce we made initially.
- Serve them hot and garnish with more crushed peanuts, sesame seeds and cilantro lime dipping sauce.
Equipments used:
Notes
- Noodles are made of durum wheat semolina flour. It only needs 1.5 cup liquid for every 8 oz of noodles. If you use any other type of noodles the water ratio will change.
- Noodle made of durum wheat semolina flour needs to be cooked for 4 minutes with 5 minutes of quick pressure release. Pressure cooking time will change with different variety of pasta.
- For every 1 oz of pasta add 1 tablespoon of peanut satay sauce. For 8 oz of pasta I have added ½ cup of peanut sauce.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
55g
(18%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Sodium
450mg
(19%)
Potassium
582mg
(17%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
7994IU
(160%)
Vitamin C
86mg
(96%)
Calcium
173mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 450mg | 19% |
| Potassium | 582mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 7994IU | 160% |
| Vitamin C | 86mg | 96% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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