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.

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Instant Pot Thai Vegan Ramen Noodles Recipe - 1

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vegan ramen noodle instant pot - 2

Equipment

  • Culinary Whole Sesame Seed
  • San-J Tamari Gluten Free Sauce Reduced Sodium,
  • Thai Kitchen Red Curry Paste - 4 oz
  • Lee Kum Kee Chiu Chow Chili Oil net wt. 205g (7.2oz) Pack of 2
  • Thai Kitchen Organic Gluten Free Lite Coconut Milk
  • Ocean’s Halo Organic Ramen Noodles, 8.4 OZ, 3 Pack

Ingredients

  • 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 ½ cup
  • zucchiin slices 2 cups
  • scallions cut 1 cup
  • fresh cilantro springs 8-10
  • broth or water 10 oz.
  • lime wedges 4
  • ginger 1 teaspoon chopped
  • garlic 1 tablespoon chopped

crispy tofu, 8 oz.

  • oil 1 tbsp
  • turmeric 1 tsp
  • cornstarch 1 tbsp
  • 1 tablespoon tamari

Instructions

Instant Pot Ramen Noodle (Thai Vegan)

  • Using the saute function, heat the oil in the inner pot.
  • Throw in the ginger garlic and saute until you can enjoy the aroma.
  • Throw in the veggies - broccoli florets, zucchini slices, bell pepper slices, onion slices.
  • Add the Thai Curry paste followed by the coconut milk, water or broth.
  • Stir the ingredients and mix well. Scrape the bottom of the pan for any stuck food particles.
  • Now place the uncooked Ramen Noodle Cakes. Submerge them to whatever extent you can by pressing them.
  • 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.
  • Once the timer beeps indicating the noodles have been cooked, quickly release the pressure of the cooker manually and carefully open the lid.
  • Stir in the noodles well. Stirring in will make sure the noodles are evenly cooked.
  • Using tongs, remove the noodle in a bowl.
  • Add the crispy or fresh tofu and dress them up with cilantro, scallions, roasted white and black sesame seeds, some sriracha if you like.

Optional Cripsy Tofu - while the rest is pressure cooking

  • Using a kitchen towel soak the excess water of the tofu.
  • Cut the Tofu cubes.
  • In a bowl toss the Tofu cubes, oil, turmeric and cornflour and some tamari and coat the cubes
  • Heat a pan and and cook the tofu cubes on slow to medium heat turning sides until the sides getting crispy. Cook all sides.
  • Add to the Ramen bowl.

Stove-top Vegan Ramen

  • Using a pan, saute the ginger, garlic and veggies in oil for about 5 mins.
  • After 5 mins add the coconut milk and let it simmer on low heat.
  • In the mean while cook the ramen noodled in a second pot as per the instructions on the package.
  • Once the noodles are ready, strain the water and throw them into the post.
  • Mix well, garnish and they ready to be served.

Video

Notes