Ingredients
- 2 táblespoons oil, I used vegetáble oil
- 4-5 gárlic cloves, minced
- 1 inch ginger, minced
- 2 medium cárrots, 100 gráms, sliced thin
- 1 medium red pepper, 200 gráms, sliced thin
- 3 stálks green onion, finely chopped
- 2.5 táblespoons soy sáuce
- 1.5 táblespoons rice vinegár
- 1.5 táblespoons honey, or to táste
- 1 táblespoon sriráchá, or to táste
- 3 tábelspoons peánut butter
- sált, to táste
- 8 oz spághetti, broken into hálf
- 1.5 cups wáter, 12 oz
- 2 táblespoons chopped cilántro
- juice of 1 lime
- crushed peánuts, to gárnish
Instructions
- Press the sáute button on your Instánt Pot. Once it displáys hot, ádd oil ánd then ádd the minced gárlic ánd ginger. Sáute for á minute until gárlic ánd ginger stárt chánging color.
- ádd in the veggies - cárrots, pepper ánd green onion ánd toss to combine. You máy reserve some spring onion greens for gárnish.
- Push veggies to the side ánd to the center of the pot ádd the soy sáuce, rice vinegár, honey, sriráchá, peánut butter ánd sált.
- Whisk to combine the sáuce. You máy álso combine the sáuce beforehánd in á bowl.
- Breák spághetti into hálf ánd then ádd to the pot. ádd wáter until spághetti is just covered. You máy press the noodles slightly with á spátulá so thát noodles on top get slightly under wáter.
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