Instant Pot Ramen Stir Fry Recipes
INSTANT POT RAMEN STIR FRY
Instant Pot Ramen Stir Fry comes together under 10 minutes and it's loaded with chicken and veggies. This Ramen Chicken stir fry is the best ramen stir fry you'll ever make.
Provided by Meghna
Categories Main Course
Time 8m
Number Of Ingredients 11
Steps:
- Set the Instant Pot on SAUTE and keep it on NORMAL. Add oil.
- In the meantime coat the cubed chicken pieces with 1 tbsp light soy sauce or Tamari.
- When the oil becomes moderately hot gently release the cubed chicken pieces and saute them until opaque from all sides. It should take you about 2 minutes.
- Add the veggies and give everything a good stir.
- CANCEL the SAUTE function. Pour the water or chicken broth and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
- Snap the ramen blocks into small pieces (refer the step by step pictures above) discard the flavor packets.
- Add the broken ramen into the Instant Pot and give everything a good mix. Ensure that all the ramen pieces get a good coat of liquid. Do this by gently pressing the ramen with your spatula, turn them and press them. Repeat the process. They do not have to be submerged in the liquid, just a good coat should be fine.
- Close the lid of the Instant Pot. PRESSURE COOK on HIGH for 1 minute.
- When the pressure cooking cycle is over the Instant Pot will begin to beep. Immediately do a QUICK PRESSURE RELEASE (QPR) by moving the valve from the SEALING to the VENTING position. Open the lid carefully.
- Turn off the Instant Pot. Add the soy sauce and the sesame oil and immediately fluff the ramen noodles with the help of a fork. Do not rush do it gently. This will help to de-tangle the noodles and also help to coat the noodles with the sauce & the sesame oil.
- A few ramen noodles might appear a little under-cooked when you open the Instant Pot. Do not worry, they will be fully cooked once you mix the sauce and fluff the noodles. The trapped residual heat will cook them completely. Do not be tempted to pressure cook them again.
- Allow the ramen noodles to rest for 5 mins, this helps the noodles to nicely absorb the sauce. Mix in the chopped green onion.
- Once, you are done fluffing the noodles and mixing in the sauce bring out the steel insert of the instant pot and keep it on the counter top. Or you may also spoon out the cooked ramen into a separate plate. This will prevent the cooked ramen from getting over cooked and mushy from the residual heat of the Instant Pot. The Instant Pot base gradually cools down even after unplugging the machine.
Nutrition Facts : Calories 516 kcal, Carbohydrate 9 g, Protein 53 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 145 mg, Sodium 2318 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
STIR-FRY RAMEN
This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.
Provided by Shelley Lima
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 51m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
- Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
- Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
- Serve sauteed asparagus mixture over noodles.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g
RAMEN STIR-FRY
This ramen stir-fry is unique and flavorful. The whole gang will enjoy this hearty, colorful meal-in-one recipe. -Marlene McAllister, Portland, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. , Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.
Nutrition Facts : Calories 379 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 1202mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
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- Put the water in the bottom of the Instant Pot. Put the ramen noodles and veggies into the Instant Pot. Turn the Ramen over so both sides are wet. Cook on HIGH pressure for 0 (not a typo! :) ) minutes. Quick release.
- If the veggies let off a lot of liquid while cooking, you can drain some of the liquid. You will want about 1/4 cup of liquid and then add the sesame oil and soy sauce to the pot and stir to combine. Season with salt and pepper to your liking.
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