HatchFit Diet,Nutrition,Recipes Instant Pot Asian Peanut Noodles

Instant Pot Asian Peanut Noodles



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These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.

Hi friends!

I’m so excited to share these Instant Pot Asian Peanut Noodles with you guys today! I’ve spent the last week or two back in the kitchen working on some new recipes and it feels good to be back! You guys know I love my Instant Pot and this recipe is no exception. It’s so quick and easy, perfect for throwing together on a busy night. (See stovetop directions below if you don’t have an Instant Pot.) I love how many veggies are packed in there and with a little sriracha at the end, you can give these a nice little kick!

I’m newly obsessed with carrot noodles and have been grabbing one or two of the giant ones from the bulk section each week to spiralize. But if you can’t find any big enough to spiralize, you could try sweet potato or butternut squash noodles as well!

These took two tries to get the liquid ratio right, but the second time was a charm. It’ll look pretty saucy right when you take the lid off, but the rice noodles will absorb the sauce a little bit as it sits and even more overnight. You only have to set the Instant Pot timer for 3 minutes so these cook quickly. Be sure to cut your chicken into bite-sized pieces so it will cook quickly.

These also make great leftovers. You can enjoy them warm or cold depending on your preference.

And if you don’t have an instant pot you can make them on the stove. Just cook the chicken and veggie noodles in a large pot. Cook the rice noodles in a separate pot and add them to the chicken mixture. In a bowl, mix together soy sauce, peanut butter, garlic, ginger, chili sauce and 1/2 cup -1 cup broth. Add sauce to chicken mixture and omit remaining broth.

Here’s how you make them:
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Instant Pot Asian Peanut Noodles

These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.
  • Author: Lindsay

Ingredients

1 – 1.5 pounds boneless, skinless breasts
1 red bell pepper, spiralized
2-3 cups spiralized carrot noodles
2 cups broccoli slaw
1/4 cup soy sauce
2 Tbsp sweet chili sauce
1/3 cup peanut butter
2 cloves garlic, minced
1-2 tsp fresh ginger, grated (or paste)
2 cups chicken broth
3 oz rice noodles, broken in half
optional toppings: green onion, chopped peanuts, sriracha

Instructions

  1. Cut chicken into small bite-sized pieces and add to Instant Pot.
  2. Add spiralized peppers and carrots, broccoli slaw and rice noodles.
  3. In a bowl, mix together soy sauce, sweet chili sauce, peanut butter, ginger, garlic and half cup broth. Mix well and taste. You can add more sweet chili sauce or some brown sugar for a sweeter sauce if desired.
  4. Pour sauce, along with remaining 1.5 cups broth into Instant Pot and mix everything up really well, ensuring sauce covers all the noodles and vegetables.
  5. Lock lid in place, press manual and adjust the time to 3 minutes.
  6. Release pressure immediately when finished and stir well. You can let it simmer for a few minutes or serve. Top with green onions and peanuts and add sriracha to achieve the desired level of spiciness.

Notes

You can sub sweet potato or squash noodles for carrot noodles.

Noodles will absorb sauce as it sits and especially when refrigerated.

Eat the leftovers warm or cold!

To make this on the stovetop, cook the chicken and veggie noodles in a large pot. Cook the rice noodles in a separate pot and add them to the chicken mixture. In a bowl, mix together soy sauce, peanut butter, garlic, ginger, chili sauce and 1/2 cup -1 cup broth. Add sauce to chicken mixture and omit remaining broth.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Don’t they look yummy??

Be sure to let me know if you try them!

Enjoy!
–Lindsay–


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