Instant Pot Vegan Thai Curry Noodles
Serves
2
Total Time
32mins
Calories
951
Thai Curry Noodles is a flavorful recipe made in Instant Pot by adding lots of vegetables in red curry paste with noodles. This is an easy to make recipe that can be prepared in no time.
Who doesn’t like Thai ...
- Onion1sliced
- Red bell pepper1sliced
- Broccoli45 gchopped
- Peanuts3 tablespoonschopped
- Oil1 tablespoon
- Sesame oil1 tablespoon
- Thai red curry paste4 tablespoons
- Mixed vegetables275 g
- White miso paste3 teaspoons
- Water600 mlhot
- Linguine225 g
- Salt2 pinches
- Coconut milk120 ml
Ingredients
- 1. Add oil and sesame oil to the inner pot
- 2. Pre-heat until hot - Sauté, Normal
- 3. Then add onion to the inner pot
- 4. Sauté - Sauté, approx 3 min
- 5. Then add red bell pepper and Thai red curry paste to the inner pot
- 6. Cook - Sauté, approx 1 min
- 7. Then add mixed vegetables, white miso paste and water to the inner pot and mix
- 8. Add linguine and salt to the inner pot
- 9. Close and lock the lid and turn the steam release handle to Sealing
- 10. Pressure cook, High, 3 min, then quick-release the pressure
- 11. Heat - Sauté, Normal
- 12. Mix
- 13. Add salt and coconut milk to the inner pot
- 14. Cook - Sauté, approx 2 min
- 15. Then add broccoli to the inner pot and cover
- 16. Let rest - 3 min
- 17. Sprinkle with peanuts
- 18. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
