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Instant Pot Sticky Rice Noodles

Instant Pot Noodles With Maple, Ginger & Chili

  • Author: Kristen of MOON and Spoon and Yum
  • Prep Time: 2 minutes
  • Cook Time: 13 minutes (includes pressure building)
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Asian

Description

Instant Pot sticky rice noodles with maple, ginger and chili are healthy and delicious and can be served as they are or with a side of protein and veggies.


Scale

Ingredients

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)


Instructions

  1. Turn the Instant Pot on and add all of the ingredients inside. Stir well.
  2. 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.
  3. 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.

Notes

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.

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