Ingredients
- 2 2/3 cups reduced-sodium chicken broth
- 1/2 cup honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon white vinegar
- 2 teaspoons fresh ginger minced
- 1/2 tablespoon sriracha chili sauce
- 1/2 teaspoon garlic minced
- 1/2 teaspoon sesame oil
- 1 package rice noodles (18 ounces)
For Garnish:
- Fresh cilantro
- Green onion
- Sesame seeds
- Peanuts optional
- Cooked peppers optional
Instructions
- Combine everything up to the noodles in a 6-quart Instant Pot on sauté mode and stir together until mixed.
- Once the mixture is almost boiling, add the rice noodles. Crush them up with a wooden spoon to stir them into the sauce, making sure they are covered in the sauce.
- Cover the Instant Pot (make sure it’s set to sealing) and cook on high pressure for 2 minutes.
- Do an immediate steam release. If the noodles are too saucy for you, let them sit in the Instant Pot for about 5 minutes, stirring occasionally, until they absorb the sauce.
- Garnish as desired and enjoy!