Thai Peanut Noodles: Vegan Instant Pot Recipe
Quickand easy Thai Peanut Noodles recipe to satiate your Asian food cravings. Madefrom homemade peanut sauce, tagliatelle pasta and veggies.
Servings: 5
Calories: 405kcal
Ingredients
Oil and Spices
- 1 tablespoon Avocado Oil Any vegetable oil
- 1 tablespoon Sesame Seed Oil
- ½ cup Peanut Satay Sauce
- 1.5 cup Low Sodium Vegetable Stock
- ½ teaspoon Red Chili Flakes
- ½ teaspoon Black pepper
- ½ teaspoon Salt
Produce
- 20 g Ginger: chopped into fine julienne - 2-inch knob
- 1 tablespoon Garlic minced - 2-3 cloves
- 150 g Onions chopped into Slices - 1 medium/ 1¼ cup
- 70 g Mushrooms chopped into slices - 4-5 pieces/ 1 cup
- 125 g Carrots chopped into sticks - 2 small/ 1 cup
- 250 g Bok Choy 1 medium / 1 cup chopped into stalk and leaves separated
- 150 g Bell Peppers any color: ½ of large/ 150 grams/ 1 cup, chopped into sticks
- 50 g Snow peas ends trimmed - Handful
- 100 g Purple Cabbage thinly sliced - 1 cup
- 225 g Tofu Extra Firm: 8 oz, squeezed and cubed
- ¼ cup Scallions chopped into thin coins
- 2 tablespoon Lime Juice
- 2 tablespoon Cilantro
- 2 tablespoon Basil
Pantry
- 1 tablespoon Sesame Seeds
- 1 tablespoon Roasted Peanuts crushed
- 8 oz Tagliatelle Noodles
Instructions
Prepare Tofu:
- Wrap tofu in between kitchen paper towel and squeeze out the moisture as much as possible.
- Chop the tofu into bite size cubes and seasoned with oil, salt and black pepper.
- Toss them well before putting into air fryer basket and air fry @ 350 degree F 8 minutes.
Prepare Simple Thai Sauce for topping:
- In a small bowl stir together, lime juice, chopped cilantro, basil and red chili flakes. (You can also add teaspoon of sugar and garlic to this sauce, I have skipped it this time).
- Cover it with cling wrap and refrigerate it until ready to use.
Prepare Noodles:
- Set your Instant pot on saute mode, normal heat level setting and add avocado and sesame oil to it.
- Add finely julienned ginger and minced garlic to hot oil and sauté for a minute.
- Then add sliced onions and sauté until soft for 5 minutes, we don’t need to brown the onions.
- Once onions are cooked little, then add sliced mushrooms, chopped bok choy stalks and carrot sticks to onions.
- Give it a good stir and add just enough salt and black peppers required for vegetables.
- Cancel the sauté mode, add 8 oz of Tagliatelle Noodles to the pot. (Feel free to use your favorite noodles, I prefer flat and broad noodle over spaghetti).
- Now add 1.5 cups low sodium vegetable stock. (Noodle won’t get covered with liquid, but do not get tempt to add more liquid)
- Cover and secure the lid. Make sure valve is set to sealing position. Pressure cook for 4 minutes.
- Once pressure cooking is done, after 5 minutes, release the remaining pressure completely by moving the valve to venting position.
- Open the lid and carefully detangle the noodles with a pair of tongs. While detangling if you see any leftover liquid don’t worry about that, it will get absorbed by noodles eventually.
- Now add peanut sauce and other reserved vegetables, mix the sauce, vegetables and noodles together with the pair of tongs.
- Close the lid and pressure cook one more time for “zero” minute. The pressure valve should be at sealing position. Once pressure cooking is done, do a quick pressure release.
- Remove the lid, add tofu, scallions, sesame seeds, crushed peanuts and cilantro and lime sauce we made initially.
- Serve them hot and garnish with more crushed peanuts, sesame seeds and cilantro lime dipping sauce.
Video
Notes
Tips to remember while cooking Thai Peanut Noodles:
- Noodles are made of durum wheat semolina flour. It only needs 1.5 cup liquid for every 8 oz of noodles. If you use any other type of noodles the water ratio will change.
- Noodle made of durum wheat semolina flour needs to be cooked for 4 minutes with 5 minutes of quick pressure release. Pressure cooking time will change with different variety of pasta.
- For every 1 oz of pasta add 1 tablespoon of peanut satay sauce. For 8 oz of pasta I have added ½ cup of peanut sauce.
Nutrition
Calories: 405kcal | Carbohydrates: 55g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Sodium: 450mg | Potassium: 582mg | Fiber: 6g | Sugar: 12g | Vitamin A: 7994IU | Vitamin C: 86mg | Calcium: 173mg | Iron: 3mg