While we love making traditional Indian rice noodles or Sevai, this recipe was to try something new, especially in Instant Pot. It has Indo-Chinese / South East Asian (Bihon) inspired flavors , loaded with vegetables that would be great for a quick lunch or light dinner!
Vegetarian | Vegan | GF
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 10 mins
Ingredients
8 oz rice noodles ( ~225 gms)
3 onions, julienne
3 carrots, julienne
1/2 cup edamame
1 cup asparagus
1/2 cup cabbage, julienne
1/2 tsp soy sauce
1 tsp vinegar
1 tsp ginger garlic paste
3-4 dry chillies or chilli paste (optional)
2 tbsp oil
salt to taste spring onions for garnish
* Add more veggies that you like
Instructions
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 5 mins.
Add oil and when warm, add onions and ginger garlic paste.
Sauté the onions till golden brown then stir in all the vegetables and chilles or chilli paste.
Cook the mixture for 1 min and add vinegar, soy sauce and about 1 tbsp of salt.
Cancel Sauté mode and add the raw rice noodles to the mixture then add 2 cups of water and mix well.
Select “Pressure Cook/High” mode with cook time of 2 mins. Once done, quick release the pressure (QPR). Make sure to QPR otherwise the noodles might overcook.
Use a folk and lightly mix the cooked noodles so there are no lumps. Garnish with spring onions.
Serve hot as-is or with Indo-Chinese/ Thai curries and Enjoy !
😍👌