Leave a Reply
Want to join the discussion?Feel free to contribute!
Orange Beef “Fried Rice” Casserole
Vegetable Lo Mein with Rice Vermicelli
| By : |
It’s hard to imagine an easier meal than this Instant Pot version of the take-out classic. Just mx 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.
| Prep Time | 5 minutes |
| Cook Time | 1 minutes |
| Servings |
6 servings
|
Ingredients
- 3 cups vegetable broth
- 6 tbsp soy sauce
- 3 tbsp unseasoned rice vinegar
- 2 tbsp peeled fresh ginger minced
- 1 tbsp Hoisin Sauce
- 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 thaw), any flavoring packets discarded
Ingredients
|
|
Instructions
- 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.
Recipe Notes
Beyond
• The dish will not work well in a 3-quart cooker as not enough of the rice vermicelli will make it into the sauce.
• Hoisin sauce is a sweet, pasty condiment, often made from soy beans or sweet potatoes. There are versions of gluten-free hoisin sauce on the market but the quality varies. If you want to make your own, combine 1/4 cup gluten-free soy sauce, 2 tablespoons creamy natural-style peanut butter, 2 tablespoons molasses, 1 tablespoon toasted sesame oil, 2 teaspoon minced garlic, 1 teaspoon Sriracha, 1/4 teaspoon dried ground mustard, and 1/4 teaspoon ground cloves in a small saucepan. Bring to a simmer over medium-low heat, stirring very often. Then reduce the heat and cook, stirring very often, almost constantly, until thickened, about 4 minutes. Store in a sealed, glass jar in the fridge for up to 2 weeks.
This complete and AUTHORIZED guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks, and even desserts–for every size and model of Instant Pot, including the Instant Pot MAX.
More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionize the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilize the MAX’s unique Sous Vide setting.
The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centerpiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customized directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.
These innovative “road map” recipes for classics such as vegetable soups, chilis, pasta casseroles, oatmeal, and more let you customize flavors and ingredients to make each of your family members’ favorites. Need dinner in an instant? No problem-more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
I will make again, but decrease the soy sauce and ginger…add more broccoli! Deliciously easy!
I’ll make it again. Needs more spicy seasoning.
So nice and easy. Just a little heavy on the rice vinegar. And I think I’ll cook it even a little less next time. But there will be a next time, thanks!
I didn’t have any veggie stock so I used water and I didnt see the recipe for Hoisin sauce until it was too late, so to make up for the lack of those flavors I used the sauce packet that came with my frozen veggies even though the recipe says to discard it. While the flavor was fine, the noodles ended up fairly slimy. I will make this again but I will follow the directions more carefully next time!
Surprisingly bland & takes more time than they say (cooks 20-30 min)
Ewwwwww gross!
Very good. And quick meal if your hungry
Easy to make – used vegetables and mushrooms. Could add more vegetables next time and a little more seasoning.
Disgusting.