Instant Pot Rice Vermicelli Recipe- Sesame Ginger Noodles

Last Updated on 2 months by Neha Deshmukh

Instant Pot Rice Vermicelli Recipe – Sesame Ginger Noodles

Introduction

Okay, friends, let me tell you about my latest Instant Pot obsession! These Sesame Ginger Noodles are so good – quick, flavorful, and seriously satisfying. I first made these on a weeknight when I was craving something comforting but didn’t want to spend hours in the kitchen. The Instant Pot worked its magic, and now it’s a regular rotation in my house. It’s a fantastic way to get a delicious, slightly exotic meal on the table in under 30 minutes. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Instant Pot rice vermicelli recipe is a winner for so many reasons! It’s incredibly fast – seriously, from start to finish in about 15 minutes of active cooking time. The sesame ginger sauce is bursting with umami and a little bit of sweetness. Plus, it’s easily customizable to your spice preference and dietary needs. It’s a perfect weeknight meal that feels a little bit special.

Ingredients

Here’s what you’ll need to make these amazing noodles:

• 6 oz rice vermicelli
• 2 tablespoons avocado oil
• 1 medium red onion
• 5-6 garlic cloves
• 1 inch ginger
• 2 dried red chilies
• 2 medium carrots
• 1 tablespoon mirin
• 0.5 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1.5 teaspoon brown sugar
• 1 lime (for juice)
• 1.5 cups water
• 2 teaspoons curry powder
• 0.625 teaspoon salt
• 0.25 teaspoon black pepper
• 1 medium red pepper
• 20 snow peas
• 0.25 teaspoon red chili flakes
• Cilantro, to garnish

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Mirin: This sweet rice wine adds a lovely depth of flavor. If you can’t find it, you can substitute with a teaspoon of sugar mixed with a tablespoon of dry sherry or sake.
• Sesame Oil: A little goes a long way! Use toasted sesame oil for the most intense flavor.
• Rice Vermicelli: Also known as rice noodles, these cook super quickly. Don’t confuse them with glass noodles (mung bean noodles) which have a different texture.
• Curry Powder: I like to use a Madras curry powder for a bit of heat, but feel free to use your favorite blend. Different regions in India have wildly different curry blends, so experiment!
• Regional Chili Variations: If you love spice, feel free to add more dried chilies or chili flakes. My friend, Priya, who’s from Andhra Pradesh, always adds a pinch of Andhra chili powder for an extra kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, break the rice vermicelli into thirds using scissors or your hands. This makes it easier to eat and cook evenly. Set it aside.
2. In a bowl, whisk together the mirin, sesame oil, soy sauce, brown sugar, and lime juice. This is your flavor bomb! Set it aside too.
3. Turn your Instant Pot to the sauté mode. Add the avocado oil, red onion, garlic, ginger, and dried red chilies. Sauté for about 2 minutes, until fragrant.
4. Add the carrots and stir for another minute.
5. Pour in that gorgeous sauce you made earlier.
6. Add the water and the rice vermicelli. Gently press the noodles down to make sure they’re moistened.
7. Sprinkle in the curry powder, salt, and black pepper. Give it a light stir to coat everything.
8. Now, close the lid and pressure cook on high for just 2 minutes. Then, do a quick release of the pressure.
9. Open the pot and switch it back to sauté mode. Add the red pepper and snow peas, along with 1/3 cup of water. Cover with the lid and cook for 2-3 minutes, until the snow peas are bright green and crisp-tender.
10. Turn off the heat. Stir in the chili flakes and garnish generously with fresh cilantro. Serve warm and enjoy!

Expert Tips

• Don’t overcook the noodles! They’ll get mushy. Two minutes of pressure cooking is usually perfect.
• If the sauce seems too thick, add a splash more water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soy sauce to ensure it doesn’t contain any animal products.
• Gluten-Free Adaptation: Use tamari instead of soy sauce to make this gluten-free.
• Spice Level Adjustment: My husband loves things hot, so I often add a finely chopped serrano pepper along with the red chili flakes.
• Quick Weeknight Meal: For an even faster meal, use pre-cut veggies!

Serving Suggestions

These noodles are fantastic on their own, but they also pair well with:

• A side of steamed edamame
• Crispy spring rolls
• A simple green salad with a sesame ginger dressing

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. The noodles may absorb some of the sauce upon standing, so you might need to add a splash of water when reheating.

FAQs

• Is this dish better with different types of noodles? While rice vermicelli is my go-to, you could experiment with other thin noodles like somen or even angel hair pasta (though it won’t be quite the same!).
• Can I make this ahead of time? I wouldn’t recommend making the entire dish ahead of time, as the noodles will get soggy. However, you can prep the sauce and chop the veggies in advance.
• What is the best way to adjust the spice level? Start with a small amount of chili flakes and taste as you go. You can always add more, but you can’t take it away!
• Can I use a different type of oil? Sure! Vegetable oil or canola oil will work in a pinch, but avocado oil has a nice neutral flavor and a higher smoke point.
• What side dishes pair well with these noodles? As mentioned above, edamame and spring rolls are great choices. A light and refreshing cucumber salad would also be lovely.