Instant Pot Noodles
A quick Asian-inspired noodle bowl cooked in 15 minutes with tender noodles, aromatic broth, and fresh vegetables. Perfect for effortless weeknight meals.
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Servings: 2 servings
Calories: 380kcal
Ingredients
- 1 pack (2 oz) ramen noodles
- 2 cups vegetable broth
- 1 cup mixed vegetables (e.g., bok choy, carrots, snap peas)
- 1 tbsp soy sauce (or tamari)
- 1 tsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp chili flakes (optional)
Instructions
- Add ramen noodles and mixed vegetables to the Instant Pot.
- In sauté mode, add garlic, ginger, soy sauce, rice vinegar, and sesame oil. Mix well.
- Pour in vegetable broth. Seal the pot and set to pressure cook for 5 minutes.
- Quick-release pressure and stir. Add chili flakes if desired.
Notes
Use chicken broth for non-halal/non-vegetarian versions
Substitute vegetables with zucchini, bean sprouts, or corn
Leftover broth can be frozen for future meals
Adjust seasoning with extra soy sauce or vinegar to taste
Substitute vegetables with zucchini, bean sprouts, or corn
Leftover broth can be frozen for future meals
Adjust seasoning with extra soy sauce or vinegar to taste
Nutrition
Serving: 1g | Calories: 380kcal | Carbohydrates: 50g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Sodium: 1400mg | Fiber: 4g | Sugar: 3g