Instant Pot Sticky Noodles
Crunchy vegetables with a sweet and savory gooey brown sugar and soy sauce mixed together in brown rice noodles. A hint of spice from the red chili paste and some chicken added in for protein makes this one delicious meal.
Servings: 4 Servings
Calories: 464kcal
Ingredients
- 8 ounces Brown Rice Noodles
- 1/2 cup Soy Sauce
- 2 tablespoons Brown Sugar
- 1 tablespoon Red Chili Paste
- 1 tablespoon Oil I suggest Peanut Oil
- 2 cups Water
- 1 lb Boneless, Skinless, Chicken Breast cut into small cubes
- 1 Red Bell Pepper seeded, sliced thin
- 1 cup Sugar Snap Peas
Garnish
- 2 teaspoons Sesame Seeds
- 3 Green Onions
- 2 tablespoons Chopped Peanuts
Instructions
- Place all the ingredients (except for the garnishes) into the Instant Pot, making sure to break the noodles and place on top. Set to "MANUAL" and set cook time for 3 minutes. Allow 10 minutes for the steam to release. Toss the ingredients to mix.
- Garnish with desired toppings.
Nutrition
Serving: 2cups | Calories: 464kcal | Carbohydrates: 59g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1775mg | Potassium: 670mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1322IU | Vitamin C: 56mg | Calcium: 52mg | Iron: 2mg