Vegetable Lo Mein with Rice Vermicelli
It's hard to imagine an easier meal than this Instant Pot version of the takeout classic. Just mix the sauce in the cooker, then layer the noodles and frozen vegetables as directed in and onto the sauce. The machine doesn't really even come up to high pressure. When the float valve or pin rises to lock the lid onto the pot, turn it off and set it aside. Don't leave the pot unattended while it's coming to pressure. Pay attention to the cues in the instructions below.
It's hard to imagine an easier meal than this Instant Pot version of the takeout classic. Just mix the sauce in the cooker, then layer the noodles and frozen vegetables as directed in and onto the sauce. The machine doesn't really even come up to high pressure. When the float valve or pin rises to lock the lid onto the pot, turn it off and set it aside. Don't leave the pot unattended while it's coming to pressure. Pay attention to the cues in the instructions below.
- 1 tbsp hoisin sauce
- 3 cups vegetable broth
- 6 tbsp soy sauce
- 3 tbsp unseasoned rice vinegar
- 2 tbsp peeled fresh ginger (minced )
- 2 medium garlic cloves (peeled and minced (2 teaspoons) )
- 8 ounces dried rice vermicelli
- 1 1/2 lbs bagged frozen vegetables for stir fry ((do not tha any flavoring packets discarded )
- Carbohydrate 46.5752782471454 g
- Cholesterol 0.08 mg
- Fat 0.632199365155869 g
- Fiber 5.3288419103124 g
- Protein 6.4260660435817 g
- Saturated Fat 0.085958577778263 g
- Serving Size 1 1 serving (531g)
- Sodium 334.79739126255 mg
- Sugar 41.246436336833 g
- Trans Fat 0.250749130331479 g
- Calories 204 calories
Step-by-step
- Mix the broth, soy sauce, rice vinegar, ginger, hoisin sauce, and garlic in the cooker.
- Break the rice vermicelli to fit the pot and add them to the sauce.
- Pour the vegetables in an even layer over the top of everything.
- Lock the lid onto the pot.
- Press Pressure cook (Manual) on High pressure for 1 minute with the Keep Warm setting off.
- The moment the float valve (or pin) comes up to lock the lid in place and the machine stops putting out steam, turn it off and let its pressure return to normal naturally for 2 minutes.
- Then use the quick-release method to get rid of the residual pressure in the pot.
- Unlatch the lid and open the pot.
- Stir well before serving.
Soy sauce provides the primary savory backbone of this dish, balancing the sharp acidity of unseasoned rice vinegar and the thick sweetness of hoisin. Because soy sauce brands vary wildly in sodium content, opting for a reduced-sodium variety prevents the liquid from concentrating too aggressively as the cooker heats. Rice vermicelli absorbs liquid rapidly compared to standard wheat pasta, meaning that any deviation in the three-cup broth ratio will drastically alter the final hydration level of the noodles.
Adapting Aromatics and Starches
Fresh ginger and garlic release sulfur compounds and aromatic oils into the braising liquid almost instantly upon contact with heat. Substituting garlic powder requires a conservative ratio of one-quarter teaspoon per fresh clove, though powdered aromatics lack the bright enzymatic bite that fresh minced roots contribute. When frozen stir-fry vegetables go into the cooker frozen solid rather than thawed, they release their moisture gradually into the sauce base instead of becoming waterlogged beforehand. Maintaining strict control over the two-minute natural release window prevents the delicate rice noodles from turning pasty against the residual bottom heat of the stainless steel insert.
- If the noodles clump together after venting, add a single teaspoon of neutral oil and toss vigorously with tongs to separate the strands.
- Should the sauce taste overly sharp, whisking in an additional half teaspoon of hoisin sauce corrects the acid balance without requiring extra salt.
- Discard any seasoning packets included inside commercial frozen vegetable bags to avoid unintended chemical preservatives or excess sodium overload.
