Instant Pot Vegetarian Singapore Noodles
Rice vermicelli seasoned with curry powder and vegetables. The vegetarian version of Singapore Noodles made in the Instant Pot and done in less than 30 minutes!
Servings: 3
Ingredients
- 1 tablespoon mirin 15 ml
- 1/2 tablespoon sesame oil 7 ml
- 1 tablespoon soy sauce or add more to taste, 15 ml
- 1.5 teaspoon brown sugar
- 1 lime juice of
- 2 tablespoons oil I used avocado oil, 30 ml
- 1 medium red onion sliced
- 5-6 large garlic cloves chopped
- 1 inch ginger chopped
- 2 dried red chilies broken
- 2 carrots sliced thin
- 1.5 cups water 12 oz
- 6 oz rice vermicelli broken into one-thirds
- 2 teaspoon curry powder
- 1/2 + 1/8 teaspoon salt or to taste
- 1/4 teaspoon black pepper optional
- 1 medium red pepper sliced
- 20 snow peas
- 1/4 teaspoon red chili flakes or add more to taste
- cilantro to garnish
Instructions
- Before you start, break the vermicelli into small parts. If not, you won't be able to fit in the noodles into the pot and the IP won't come to pressure.I broke the noodles into thirds. Set aside.
- In a bowl or jar, whisk together mirin, toasted sesame oil, soy sauce, brown sugar and juice of 1 lime. Set aside.
- Press the saute button on the Instant Pot. Once it displays hot, add 2 tablespoons of oil and then add the sliced onion, chopped garlic and chopped ginger. Also add the dried red chilies and saute for 2 minutes.Then add the carrots and stir.
- Add the prepared sauce.
- Add water and then the broken rice vermicelli. With a spatula press down the noodles so that they become little moist.
- Add curry powder and salt. You can stir the noodles gently, just so that top part of the noodles becomes little moist with water.
- Close the lid and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position.Quick release the pressure.
- Open the pot. Press the saute button and then add the peppers and snow peas along with 1/3 cup (80 ml) additional water.This extra water was needed because all the water dried up during pressure cooking so when we add more veggies at the end and let them simmer for a bit on saute, some more water is needed.
- Cover the pot with a glass lid and let the veggies cook slightly on saute mode for 2 to 3 minutes. Unplug the pot, add red chili flakes and and stir in cilantro.
- Serve Vegetarian Singapore Noodles warm!
Stove-top Instructions
- To make this recipe on stove-top, first boil the noodles according to instructions on the package. There's no need to cut the noodles first. Then use a wok on high heat to stir fry the onion and garlic first until . Then stir-fry all the veggies, they should remain crunchy. Stir in the sauce and boiled noodles along with curry powder, salt, pepper and chili flakes. Garnish with cilantro and serve.
Notes
- Skip the red chili flakes if you don't like spicy at all. The spiciness of the dish will depend on how hot the curry powder is. If it is really hot, then by all mean skip the chili flakes. If it isn't then you may add more of the chili.
- The noodles dry up as the dish cools down. If you want it saucy, you can add more water or add more of the prepared sauce.
- If you have an 8qt, you might need to add an extra 1/2 to 1 cup water here while pressure cooking the noodles.
Nutrition
Calories: 394kcal | Carbohydrates: 66g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 368mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8158IU | Vitamin C: 67mg | Calcium: 51mg | Iron: 2mg