How To Make Our Instant Pot Noodles (1 MIN):
I’ll tell you right away that these are not the kind of rice noodles that are typically slippery, silky, and ideal for fork-twirling. Take into account Pad Thai noodles. Actually, they are the same noodles, but they are not the same when it comes to preparation.
These noodles are STICKY.
Think Spaghetti Pie type sticky. Maybe not THAT sticky, but definitely sticky enough that you won’t be able to twirl them up in a smooth, elegant manner. While I enjoy a good fork-twirl of silky Pad Thai just as much as the next ravenous girl, these noodles are something else entirely.
These noodles scream to be tangled with a fork because they are thick, dense, almost saucy, and extremely chewy. You’re like, huh? What is she talking about?.
And I’m like, here, just try it.
This recipe has a lot of things that I love, but my two favorites are as follows:
- It makes use of the same sauce, or one very similar to it, that we used for the stir-fried back pocket noodles. Tadahh! It’s just back-pocket-noodle-stir-fry in Instant Pot form. You already know you’re going to enjoy it, you already have all the ingredients in your happy little pantry, and you are already familiar with that magic.
- Adaptability, baby! If you like chicken, use chicken. If you don’t like chicken… don’t use chicken. Veggies? Any kind can work. Play with the nuts on top. I wanted to try with broccoli but ran out of time. Does someone want to report back on that? Maybe some cashews instead of peanuts? Chili peppers or extra hot sauce? Cilantro in place of green onions? Maybe some lime juice, or maybe not? You are currently viewing a Noodle Blank Canvas recipe. I now formally declare you to be a Noodle Artist, capable of creating anything you desire.
These aren’t your typical silky-smooth rice noodles, as I previously stated. They are sticky and delicious. And sticky. All of the starch is added to the sauce because they are cooked in an instant pot, which adds to the dish’s sticky, delicious quality.
In the recipe notes, I included a different approach in case you’re not too thrilled about the sticky-ness. When using the Instant Pot, it’s a little more hands-on, which I usually try to avoid (the lazy girl says, what’s the point if you get just as many dishes dirty?), but if you’re looking for SILKY rice noodles, it’s worth the effort.
All other fans of instant pot and sticky noodles, let’s get started on Noodle Greatness!
Note: There was an error in the previous version of this recipe, which called for 3 cups of water when it should only have been 2 cups. Add more water as needed. I apologize for the confusion; my mind is constantly on vacation. .
Step 1 – Measure Ingredients
To begin, gather your ingredients and measure them out. You will need:
- 8 ounces rice noodles (regular or brown rice)
- 1 1/2 to 2 cups water, chicken, or vegetable stock
- 1 tablespoon olive oil (or peanut oil)
The amount of liquid you use will depend on whether or not you want the final product to be sticky.
Use two cups of water, or any other liquid of your choice, for stickier noodles. Use 1 1/2 cups of water to make something less sticky, which is ideal for adding to dishes like pad thai or lo mein.
When using stock, I like to use a low-sodium option. This allows me greater flexibility to personally modify a dish’s sodium content.
How to Cook Rice Noodles in the Electric Pressure Cooker
These simple-to-make rice noodles would be perfect in a lot of recipes, including bowls, salads, curries, soups, and homemade takeout.
