Instant Pot Garlic Noodles and Asian Vegetables
Quick and easy Asian inspired recipe.
Equipment
- 1 pressure cooker
Ingredients
- 2 TBSP water for sautéing
- 2 Tbsp minced garlic
- 3 Tbsp PB2 peanut butter powder
- 2 TBSP low sodium soy sauce
- 1 TBSP Sriracha or red chili sauce
- 1 Tbsp rice wine vinegar
- 1/2 Tbsp maple syrup
- 2 cups vegetable broth
- 8 oz whole wheat spaghetti
- 4 green onions sliced light and dark green part
- 1 tablespoon sesame seeds optional for fat free
- 8 oz frozen Asian mixed veg
- 8 oz frozen edamame beans
Instructions
- Turn on sauté mode on Instant Pot. Once hot, add the 2 tbsp water ,minced garlic and saute for about 2-3 mins .
- Mix together PB2 powder, soy sauce or aminos, vinegar ,maple syrup and 2 Tbsp water.
- To the sauteed garlic, add the sauce, and veg broth. Stir to combine.
- Break the spaghetti noodles into half , place them criss cross in the pot by putting the first half of the noodles down in one direction and the second half of the noodles down right on top of them going in a perpendicular direction. Make sure they are spread out in the pot and covered by the liquid.
- Cook at High pressure for 5 Minutes. Once the pot beeps ,Wait 2-3 minutes then quick release.
- As the noodles are cooking, cook the Asian veg and edamame together for 5 min.
- Stir and separate the noodles. You want the noodles to be separate from each other and moving freely and indecently, no clumps. Add the vegetables and edamame to the pot.
- Add sliced green spring onions and sesame seeds just before serving.
Notes
Feel free to add different Asian vegetables, or just serve the noodles plain.