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.
- Prep time
- 12 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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, 1/2 cup
- zucchiin slices, 2 cups
- scallions cut, 1 cup
- fresh cilantro springs, 8-10
- broth or water, 10 oz.
- lime wedges, 4
- ginger, 1 tsp chopped
- garlic, 1 tbsp chopped
- oil, 1 tbsp
- turmeric 1 tsp
- cornstarch, 1 tbsp
- 1 tbsp tamari
Instructions
- 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.
- 12
Using a kitchen towel soak the excess water of the tofu.
- 13
Cut the Tofu cubes.
- 14
In a bowl toss the Tofu cubes, oil, turmeric and cornflour and some tamari and coat the cubes
- 15
Heat a pan and and cook the tofu cubes on slow to medium heat turning sides until the sides getting crispy. Cook all sides.
- 16
Add to the Ramen bowl.
- 17
Using a pan, saute the ginger, garlic and veggies in oil for about 5 mins.
- 18
After 5 mins add the coconut milk and let it simmer on low heat.
- 19
In the mean while cook the ramen noodled in a second pot as per the instructions on the package.
- 20
Once the noodles are ready, strain the water and throw them into the post.
- 21
Mix well, garnish and they ready to be served.