Ingredients
- 8 ounces rice noodles
- 2 tbsp sesame oil
- 3 large garlic cloves minced
- 2 tbsp fresh ginger minced
- 1 red pepper thinly sliced
- 1/4 cup agave syrup
- 1/3 cup peanut butter
- 1/3 cup soy sauce
- 1 1/4 cup vegetable broth
- 4 tbsp rice vinegar
- 2-4 tsp Sriracha sauce optional
- 2 tbsp cilantro chopped
- 1 lime juiced
- peanuts to garnish
Directions
- Turn the Instant Pot on to sauté and sesame oil, ginger, garlic and sliced peppers. Stir on sauté mode for 1-2 minutes.
- Mix together agave syrup, peanut butter, soy sauce, vegetable broth, sriracha sauce, and rice vinegar. Add to Instant Pot.
- Add noodles to instant pot, spreading them out.
- If noodles are not covered with liquid, add a bit of water until the noodles are just covered.
- Turn pressure valve to sealing and set manual pressure on high for 3 minutes.
- Do a quick release when pressure cooking time has elapsed.
- Serve noodles topped with a squeeze of lime juice, peanuts, and fresh cilantro.
