Chili Garlic Instant Pot Noodles
Total Time
8 minutes
Prep Time
5 mins
Cook Time
3 mins
Rating
4.3 out of 5 stars
(126)
Ingredients
4-6 servings
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon chili garlic paste (more to taste! yumms)
- 1 tablespoon olive oil
- 2 cups water
- 8 oz. uncooked brown rice noodles
- 1 lb. raw chicken breasts, cut into small pieces
- 2 red bell peppers, sliced thinly
- peanuts, green onions, and/or sesame seeds for garnish
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Preparation
Chef’s notes
Method for less sticky noodles:
Reduce water amount to 1/2 cup. Soak rice noodles in cold water in a separate bowl. Add all ingredients to Instant Pot except rice noodles and red peppers. Cook for 5 minutes. Stir in a tablespoon of cornstarch slurry (to help the sauce thicken) and add the soaked noodles and raw peppers. Cover and “warm” until noodles and peppers are softened and sauce is coating the noodles.
Chicken needs to be cut into small, bite-sized pieces in order for it to cook in 3 minutes along with the rice noodles.
If you don’t have chili garlic paste, use fresh minced garlic and something for heat, such as ground cayenne pepper.
Do not let the noodles sit in the pot for a long time after the timer goes off. You want to release the steam right away, otherwise the noodles turn into straight mush.
These noodles are meant to be sticky. Even when you add water at the end to help them loosen up, they will still be sticky. Mushy? No, unless you overcook them. Sticky? Yes. That’s what happens when you cook them from start to finish in the Instant Pot. All their starch hangs on for dear life.