Instant Pot Ramen Noodles (Thai Vegan)
Instant Pot Ramen Noodles - Oh so addictive! An easy weeknight, family dinner, packed with colorful veggies, plant-based protein, Thai flavors and ready in 15 minutes from start to end. Yes please!!! Sharing our secret to the perfectly cooked noodles. No mushy noodles. No mush veggies. No-burn! This Instant Pot Thai Vegan Ramen Noodle recipe (video included) is a must try. Stove Top recipe included.
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Servings:
servingsCalories:
Equipment
Ingredients
- ramen noodles 2 cakes
- coconut milk 13.66 fl. oz. can
- thai red curry paste vegan, 3 tbsp
- chili garlic oil / oil 2 tbsp.
- Tamari / Soy Sauce 2 tbsp
- sesame seeds 1 tbsp
- broccoli florets 2 cups
- onion slices 1 cup
- bell peppers ½ cup
- zucchiin slices 2 cups
- scallions cut 1 cup
- fresh cilantro springs 8-10
- broth or water 10 oz.
- lime wedges 4
- ginger 1 teaspoon chopped
- garlic 1 tablespoon chopped
crispy tofu, 8 oz.
- oil 1 tbsp
- turmeric 1 tsp
- cornstarch 1 tbsp
- 1 tablespoon tamari
Instructions
Instant Pot Ramen Noodle (Thai Vegan)
- Using the saute function, heat the oil in the inner pot.
- Throw in the ginger garlic and saute until you can enjoy the aroma.
- Throw in the veggies - broccoli florets, zucchini slices, bell pepper slices, onion slices.
- Add the Thai Curry paste followed by the coconut milk, water or broth.
- Stir the ingredients and mix well. Scrape the bottom of the pan for any stuck food particles.
- Now place the uncooked Ramen Noodle Cakes. Submerge them to whatever extent you can by pressing them.
- 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.
- Once the timer beeps indicating the noodles have been cooked, quickly release the pressure of the cooker manually and carefully open the lid.
- Stir in the noodles well. Stirring in will make sure the noodles are evenly cooked.
- Using tongs, remove the noodle in a bowl.
- 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
- Using a kitchen towel soak the excess water of the tofu.
- Cut the Tofu cubes.
- In a bowl toss the Tofu cubes, oil, turmeric and cornflour and some tamari and coat the cubes
- Heat a pan and and cook the tofu cubes on slow to medium heat turning sides until the sides getting crispy. Cook all sides.
- Add to the Ramen bowl.
Stove-top Vegan Ramen
- Using a pan, saute the ginger, garlic and veggies in oil for about 5 mins.
- After 5 mins add the coconut milk and let it simmer on low heat.
- In the mean while cook the ramen noodled in a second pot as per the instructions on the package.
- Once the noodles are ready, strain the water and throw them into the post.
- Mix well, garnish and they ready to be served.
Video
Notes
Refer to the notes mentioned in the blog.
