Instant Pot Sticky Maple Ginger Rice Noodles (Gluten-Free, Vegan)
Super easy, tasty and healthy Instant Pot Sticky Maple Ginger Rice Noodles. This pressure cooker dish can be ready to enjoy in only about 10 minutes! This delicious noodle recipe is gluten-free, vegan and positively bursting with flavor.
This delicious sticky noodle meal was inspired my new favorite rice pasta by Perfect Earth Foods. Perfect Earth Foods is an amazing company that produces organic non-GMO gluten-free vegan rice and chia seed noodles. They are committed to making high-quality allergen-free products, greatly supporting the farmers in Thailand who help to create their pasta ingredients, and limiting their impact on the environment. They are simply top notch all the way around.
Now onto this easy peasy Instant Pot noodle dish . . .
We simply adore rice noodles in this family and when I first started experimenting with them in the Instant Pot I was absolutely amazed at how easy it was and how perfectly cooked they would become. I set out to make a sticky noodle dish with a well loved flavor combo of mine: maple & ginger. If you’ve never quite had this combo before than you are in for a treat! ‘Tis heavenly. . .
These Instant Pot Sticky Maple Ginger Rice Noodles are:
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fast and easy to make
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budget friendly
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made with simple ingredients like coconut oil, maple syrup, apple cider vinegar
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gluten-free, vegan, dairy-free, soy-free, nut-free, refined sugar-free
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great served on their own or alongside some steamed or roasted veggies, and/or protein of choice
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slightly spicy, slightly sweet and ADDICTIVELY tasty
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great served hot or cold
How to Cook Rice Noodles in the Instant Pot:
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Place 8 ounces of rice noodles into the Instant Pot.
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Cover with 2 cups of water.
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Cook on manual high pressure for 3 minutes.
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Quick release pressure, stir and enjoy!
Tips for making Instant Pot Sticky Noodles:
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This recipe works well with a wide variety of rice noodles. I’m fond of brown rice chia noodles, but white rice noodles work well, too. Just keep in mind that the texture will vary slightly dependent upon which noodles you use. Similar to rice, I find brown rice noodles to be a bit firmer than white rice noodles.
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You can use honey instead of maple syrup.
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For a sugar-free version, I recommend this liquid sweetener.
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The sriracha or hot sauce can be omitted in a pinch, it just adds a little something extra to round it all out!
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These noodles store well in an airtight container in the refrigerator up to one week. To re-heat, place into the pressure cooker with 1 teaspoon coconut oil and press the saute button. Saute while stirring constantly until warmed throughout. Alternatively, you can heat in saucepan over medium heat with 1 teaspoon of coconut oil, stirring until warm.
What to Serve with Instant Pot Noodles
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Steamed or roasted veggies.
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Tofu, like this complementary Sticky Maple Ginger Tofu.
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Top with freshly chopped herbs, or seeds for an extra touch.
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Serve with: salad, spring rolls.
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Fritters or veggie burgers.
All in all this is one simple and delicious Instant Pot dish that can be enjoyed a variety of ways and satisfies a variety of diets. It’s a fave around here, especially when we crave some comfort food QUICK! I hope you enjoy it, and as always I look forward to your feedback! xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Instant Pot Sticky Maple Ginger Rice Noodles (Gluten-Free, Vegan)
Ingredients
- 1 8 oz package rice noodles of choice I like brown rice chia
- 4 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon sriracha or hot sauce of choice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 2 cups water
- 1/4 cup chopped fresh cilantro optional
Instructions
- Combine all of the above ingredients into the Instant Pot.
- Manual cook high pressure for 3 minutes.
- Quick release pressure.
- Give it a stir and serve on its own (it’s great as is!) or alongside vegetables, tofu, etc.
- Optionally drizzle with sriracha or coconut aminos for an extra flavor kick!
- Enjoy.
It was amazing!!! It’s an easy 5 star review
I’m so happy to hear that! Thank you for taking the time to share!
Hi ?
I’d like to make this with a 16oz package of rice noodle (fettuccine), not the 8oz in the recipe.
A) Do I double everything including the water? So 4 cups of water instead is 2?
B) Do I still do 3 minutes then QR?
I know it will take linger for 4 cups to come to temp so I was wondering about dropping 3 mins to 2.
C) I’m thinking a QR with 16oz might make a mess when releasing. Thoughts?
Hi Jayson – I’ve doubled the recipe with success before. Double the water, stay at 3 minutes and sometimes recipes such as these do spew a little, but I usually just throw a dish towel over the vent right after releasing. I hope this helps! 🙂
I made this for dinner tonight and it was wonderful! I added some soy sauce for salt and a garnish tray of fresh herbs to serve with it and we all gobbled it right up! Thank you so much!
That makes me so happy to hear! Thank you for sharing! 🙂
I made this with a 3mm 454g Thai rice stick noodle. There is two different weights given on this site so I just used the pack. I had some hard ones but I believe I know why. I did a poor job of breaking up the noodles and another 1-2 minute cook time would be better than putting it back on.
I used real ginger vs ground and should have been more generous with it and the salt.
All in all it came out great and we will be using this as a side dish and a base for a few variously. I’m thinking Madras curry.
Did not turn out. You have to specify the noodles need to be thick. I turned my Instant pot on to the same setting(although my instinct told me not to use high pressure) and the noodles are mush and the top noodles aren’t cooked.
Hi Jan – I’m very sorry to hear that! Do you mind sharing just exactly what kind of noodles you used? Thanks!
Does it matter if the noodles aren’t quite covered by the water? I haven’t made this yet, but in my experience of cooking noodles in a pan I often have to push the noodles under the water as they soften up, as even with lots of water there will be the occasional noodle that doesn’t behave and stay below the water line!
Hi, Saskia – In this case, I haven’t encountered any issues with any parts of the noodles not being cooked through. I think the steam alone does a great job of softening everything up! I hope you love it if you try it. 🙂
These all look great, but i am looking to find recipes and advice for healing leaky gut using gluten free and vegan foods. Can you help?
Hi! This post of mine may help you: https://moonandspoonandyum.com/gut-healing-recipes/