Super easy, tasty and healthy, these Instant Pot noodles with sticky maple and ginger sauce can be ready to enjoy in just about 10 minutes! Made with rice noodles and all-natural ingredients, this dish is gluten-free, vegan and positively bursting with flavour. This is a guest recipe from Kristen of MOON and Spoon and Yum blog.
We’re super excited to feature a dish from our fellow foodie blogger Kristen, who lives in Arizona and makes delightful healthy, vegan and gluten-free recipes. Make sure to check out MOON and Spoon and Yum blog (especially this three sisters Instant Pot soup).
She experimented a few times with cooking rice noodles in the Instant Pot and worked out a super easy method that results in perfectly cooked noodles. This is a sticky noodle dish with a beautiful combination of maple, ginger and a touch of chili.
What’s nice about these Instant Pot noodles is that they are fast to make, cheap, super healthy and can be served on their own or with your favorite vegetables and protein. Kristen describes them as ‘slightly spicy, slightly sweet and addictively tasty’ and we couldn’t agree more.
PS. These noodles can be served hot or cold!
Tips For Making Instant Pot Rice Noodles
- You can use any type of rice noodles but Kristen used brown rice variety in this recipe, which gives the noodles a lovely al dente texture (white rice noodles might end up a little softer so maybe reduce cooking time by 1 minute).
- For the sauce, you can use honey instead of maple syrup or a sugar-free sweetener of choice; chili sriracha sauce or hot sauce can be omitted or reduced, feel free to add a little white pepper instead.
- Store cooked noodles in an airtight container in a fridge for up to 7 days. These noodles store well in an airtight container in the refrigerator up to one week. To reheat, place into the pressure cooker with 1 teaspoon coconut You can reheat in a pan on the stove or in the Instant Pot with a little water or oil on Saute setting.
MORE ASIAN INSTANT POT RECIPES
Carrot & Lemongrass Soup (Vegan, Gluten-Free)
Instant Pot Soy-Ginger Chicken Hibachi
Brown Rice Salad With Peanut Butter Dressing
Instant Pot Japanese Chicken CurryPrint
Instant Pot Noodles With Maple, Ginger & Chili
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Asian
Instant Pot rice noodles with sticky maple, ginger and chili sauce are healthy and delicious and can be served as they are or with a side of protein and veggies. Vegan and gluten-free friendly recipe.
1 x 8 oz package rice noodles of choice (these brown rice noodles in this recipe)
4 tablespoons maple syrup
2 tablespoons coconut oil
2 tablespoons apple cider vinegar
1 tablespoon Sriracha (or hot sauce of choice)
1/2 teaspoon ground ginger (or 1 teaspoon chopped fresh ginger)
1/4 teaspoon garlic powder (or 1 fresh garlic clove, chopped)
1/4 teaspoon sea salt
2 cups of water
1/4 cup chopped fresh cilantro (optional)
- Turn the Instant Pot on and add all of the ingredients inside. Stir well.
- Close the lid (make sure the vent is pointing to Sealing). Set to Manual, High pressure, for 3 minutes. After 3 beeps, the Instant Pot will start building the pressure and cooking will begin. For white rice noodles, reduce the time to 2 minutes. Once the timer goes off, use the quick release to let out the pressure.
- Give it a toss and serve on its own (it’s great as is!) or alongside vegetables, tofu, a protein of choice, etc.
Optionally drizzle with sriracha or coconut aminos (or Tamari soy sauce) for an extra flavour kick.
- You can use honey or a sugar-free liquid sweetener in place of maple syrup.
- Brown rice noodles will result in firmer ‘al-dente’ noodles. White rice noodles will be slightly soft.
- These noodles store well in an airtight container in the refrigerator up to one week. To reheat, place into the pressure cooker with 1 teaspoon coconut oil and press the saute button. Saute while stirring constantly until warmed throughout. Alternatively, you can heat in a saucepan over medium heat with 1 teaspoon of coconut oil, stirring until warm.
- Serving Size: 1 cup
- Calories: 319
- Sugar: 13.6 g
- Sodium: 220.3 mg
- Fat: 7.8 g
- Carbohydrates: 59.4 g
- Protein: 0.2 g
- Cholesterol: 0 mg
About the author: Kristen Wood is a mama, photographer and recipe developer residing in Northern Arizona. Her blog MOON and spoon and yum was born out of Kristen’s desire to share her gluten-free vegetarian recipe creations with other food-loving families. MSY has now expanded to include health & wellness articles, nature-inspired crafts, product reviews, food blogger interviews, and much more. When Kristen is not in the kitchen, she can be found roaming the desert or forest, camera in hand. Find her on Instagram, Facebook, and Pinterest.
Hi! Can one use any type of noodles other than rice?
Yes, definitely! Wheat noodles might need a little longer to cook than rice noodles. Also, check if they are more instant noodles as they won’t need much cooking time.
Thanks so much for sharing my IP noodle recipe! It’s an honor being included on such wonderful site! 🙂