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By PatrickGR
Vegetable Chow Mein Recipe (Instant Pot) - The Belly Rules The M
Updated at: Thu, 17 Aug 2023 06:37:35 GMT
Nutrition balance score
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Ingredients
0 servings
16 ozhakka noodles
1 cupsnow peas
trimmed
½ cupcelery
chopped
1 cupbroccoli florets
1 cupcabbage
thinly sliced
½ cupgreen onion
½ cupbell peppers
thinly sliced
2carrots
peeled and sliced into matchsticks
4 cupsveggie broth low sodium
1 tspginger
grated
1 tspgarlic
grated
2 Tbspdark soy sauce
1 tspsesame oil
1 Tbspvinegar
1 Tbspsriracha sauce
1 Tbspketchup
1 Tbsplight brown sugar
145Calories
2gUnsaturated Fat
9mgCholesterol
767mgSodium
23gCarbohydrates
10gSugar
Instructions
Step 1
Instructions
Step 2
In a medium bowl, add veggie broth, soy sauce, vinegar, ketchup, sriracha sauce, sesame oil, and brown sugar. Whisk until evenly combined. Taste and adjust as needed.
Step 3
Pour the above sauce into the pot.Spread noodles in the pot. Add ginger,garlic and vegetables on top( except broccoli and snap peas)
Step 4
Seal your Instant Pot and set to manual, high pressure, 5 minutes.
Step 5
When Instant Pot is done cooking, do a quick release (do not do the natural release as it will cause the noodles to overcook).
Step 6
Open the lid and Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking. During this stirring,add in the broccoli florets and snap peas and close the lid for 1 minute.
Step 7
Open the lid and dish out .Sprinkle some sesame seeds and green onion and serve.
Notes
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Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
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