Summer Recipe- Veg Singapore Noodles

Vegetarian Singapore Noodles made in the Instant Pot.This dish consists of rice vermicelli seasoned with curry powder and vegetables. Traditionally, eggs and meat are added to it but my version is vegan! It has just made the whole things so easy and I don’t feel like boiling the pasta and noodles separately anymore. The basic rule is pretty simple, add enough water to just cover the pasta and cook on high pressure, making sure to not over-cook.

Ingredients

1 tablespoon mirin 15 ml
1/2 tablespoon sesame oil 7 ml
1 tablespoon soy sauce or add more to taste, 15 ml
1.5 teaspoon brown sugar
1 lime juice of
2 tablespoons oil I used avocado oil, 30 ml
1 medium red onion sliced
5-6 large garlic cloves chopped
1 inch ginger chopped
2 dried red chilies broken
2 carrots sliced thin
1.5 cups water 12 oz
6 oz rice vermicelli broken into one-thirds
2 teaspoon curry powder
1/2 + 1/8 teaspoon salt or to taste
1/4 teaspoon black pepper optional
1 medium red pepper sliced
20 snow peas
1/4 teaspoon red chili flakes or add more to taste
cilantro to garnish

Method

* Before you start, break the vermicelli into small parts. If not, you won't be able to fit in the noodles into the pot and the IP won't come to pressure.

* I broke the noodles into thirds. Set aside.

* In a bowl or jar, whisk together mirin, toasted sesame oil, soy sauce, brown sugar and juice of 1 lime. Set aside.

* Press the saute button on the Instant Pot. Once it displays hot, add 2 tablespoons of oil and then add the sliced onion, chopped garlic and chopped ginger. Also add the dried red chilies and saute for 2 minutes.

* Then add the carrots and stir.

* Add the prepared sauce.

* Add water and then the broken rice vermicelli. With a spatula press down the noodles so that they become little moist.

* Add curry powder and salt. You can stir the noodles gently, just so that top part of the noodles becomes little moist with water.

* Close the lid and press the manual or pressure cook button.
* Cook on high pressure for 2 minutes with the pressure valve in the sealing position.

* Quick release the pressure.

* Open the pot. Press the saute button and then add the peppers and snow peas along with 1/3 cup (80 ml) additional water.

* This extra water was needed because all the water dried up during pressure cooking so when we add more veggies at the end and let them simmer for a bit on saute, some more water is needed.

* Cover the pot with a glass lid and let the veggies cook slightly on saute mode for 2 to 3 minutes.

* Unplug the pot, add red chili flakes and and stir in cilantro.

* Serve Vegetarian Singapore Noodles warm.