These Ramen Noodles in the Instant Pot are served with peppers, bok choy, and shrimp, and the hoisin sauce and soy sauce give the perfect amount of unique flavor blends. With just a one minute cook time, it’s going to be on your table faster than you know it.
8ozUncooked Ramen Noodles, discard the seasoning packets
2tbsppure Sesame Oil
1Red Peppers, thinly sliced
2leavesBok Choy, chopped
4stalks green onion, chopped
Add everything except the green onions into the Instant Pot liner and cook on HIGH for 1 minute. When the timer reaches 0, perform a Quick Pressure Release.
Add the green onion for garnishment. Enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.
Ramen Noodles: I simply bought 3 of the 3 oz, dried packages of ramen noodles and discarded the seasoning packets. I broke the third ramen block into thirds and roughly estimated the last 2 ounces of noodles.
Ginger: Use a spoon to peel the skin off of the ginger to expose the flesh underneath. Then chop or crush this ginger very finely before adding it into the pot
Shrimp: Use peeled, deveined shrimp with no tails on. I use medium sized shrimp
If you’re worried about the recipe being too salty for your taste, you can always add a portion of the soy sauce/hoisin at the beginning of cooking and another portion after the pressure has been released. This is how I did it the first time to check and make sure that I enjoyed the taste!
If you don’t have chicken broth, you can always use water. However, I would caution you against this if possible, as I love the flavor that chicken broth adds.
You can also use vegetable broth or beef broth to cook the noodles if you prefer.
You can easily double the recipe if you are serving a large table, or halve the recipe for a smaller group.