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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
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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
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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.
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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!