Instant Pot Ramen Noodle (Thai Vegan)

1. Using the saute function, heat the oil in the inner pot.
2. Throw in the ginger garlic and saute until you can enjoy the aroma.
3. Throw in the veggies - broccoli florets, zucchini slices, bell pepper slices, onion slices.
4. Add the Thai Curry paste followed by the coconut milk, water or broth. 
5. Stir the ingredients and mix well. Scrape the bottom of the pan for any stuck food particles.   
6. Now place the uncooked Ramen Noodle Cakes. Submerge them to whatever extent you can by pressing them.
7. Close the lid, seal the vent and pressure cook for 0 minutes. However, it will take about 5-7 minutes for the pressure to build before the cooking starts.
8. Once the timer beeps indicating the noodles have been cooked, quickly release the pressure of the cooker manually and carefully open the lid.
9. Stir in the noodles well. Stirring in will make sure the noodles are evenly cooked. 
10. Using tongs, remove the noodle in a bowl.
11. Add the crispy or fresh tofu and dress them up with cilantro, scallions, roasted white and black sesame seeds, some sriracha if you like.

Optional Cripsy Tofu - while the rest is pressure cooking

1. Using a kitchen towel soak the excess water of the tofu.
2. Cut the Tofu cubes.
3. In a bowl toss the Tofu cubes, oil, turmeric and cornflour and some tamari and coat the cubes
4. Heat a pan and and cook the tofu cubes on slow to medium heat turning sides until the sides getting crispy. Cook all sides.
5. Add to the Ramen bowl.

Stove-top Vegan Ramen

1. Using a pan, saute the ginger, garlic and veggies in oil for about 5 mins.
2. After 5 mins add the coconut milk and let it simmer on low heat.
3. In the mean while cook the ramen noodled in a second pot as per the instructions on the package.
4. Once the noodles are ready, strain the water and throw them into the post.
5. Mix well, garnish and they ready to be served.