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.
Course Main
Cuisine Asian
Keyword Asian Instant Pot Recipes, Gluten free pasta, Instant Pot Sides, Noodles, Vegetarian
Prep Time 2 minutesminutes
Cook Time 13 minutesminutes
Total Time 15 minutesminutes
Servings 4servings
Calories 322kcal
Ingredients
8oz.rice noodleslike these brown rice noodles in this recipe (one package)
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.
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.