Spicy Maple Garlic Noodles – Instant Pot Push and Cook
Some evenings are meant for the determined. Weeknight Warrior kind of determined! Me on a weeknight, that is. Where I have to make sure I am cooking dinner. This translated to my Spicy Maple Garlic Noodles. It is what I call a classic push and cook dish. Or, cover and cook depending on your preference.
The easiest dishes can certainly be done in the Instant pot o but can certainly be done on the stove top as well. Might take a little longer, but still should be up there with your seriously easy and delicious recipes. The kind that will satisfy your hangry cravings.
My Spicy Maple Garlic Noodles Story
Depending on your preference, the dish can be soupy or just somewhat moist. It just is a matter of varying the amount of liquid. Now, for a hack/live saving tip. Always have a good back of washed organic power greens handy. They work with anything. I add them to dal, soups, rice and chicken. That is just to list a few options. There is never any doubt about the nutritional powder of a handful of greens. Just scoop out a bunch and allow it to wilt into the dish.
They tend to last very well in the refrigerator as well. So, win, win, win.
About gochujang and the flavors of this dish
As for this recipe, the hint of maple syrup takes this to the next level. I used gochujang for the spicy base, in a pinch Sriracha will do. Gochujang is Korean style fermented chili paste, so the fermented action adds a depth of flavor here. So in using Sriracha, you will compromise a little on the flavor. Just a tad, not enough to deter you from trying what will become your next favorite meal. I will tell you this, it sure has become mine.
Of course, I have a thing for anything in a comforting bowl. A bowl to me just evokes comfort. It is what I need when a plate does not cut it. My mother things this is quite crazy. What about you? Do you like bowls? We are just over the hump today, so hear is wishing you a amazing rest of the week. And yes, this is week 12, almost of the new year.
Easy dishes like this invoking lots of flavor include masala coconut noodles and soy maple tofu bowls.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A gorgeous full flavored bowl of comforting goodness. Spicy Garlic Maple Noodles.
Ingredients
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1/2 teaspoon caynenne pepper
- 1 and 1/2 tablespoons gochujang or sriracha
- 1 and 1/2 teaspoons maple syrup
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1 bell pepper thinly sliced
- 1 carrot, peeled and sliced
- 6 oz lo-mein noodles or thin spaghetti
- 1/2 cup shelled and de-viened shrimp or cubed tofu
- 1 cup of broth or 2 cups if you want it soupy
- 1 cup baby spinach or kale
Instructions
- Turn the instant pot on to saute mode and add the oil while doing the rest of the prep. Stir in the garlic and saute gently. If you are too busy for this, just skip and add with the remaining ingredients.
- Turn off saute mode. Add in the cayenne pepper, gochujang or sriracha, maple syrup, sesame oil, soy sauce, bell pepper, carrot and noodles.
- Add in the shrimp or tofu.
- Pour in the broth.
- Cover and set to 1 minute of pressure cooking. Do a release after 5 minutes.
- Stir in the spinach and kale in batches and allow it to wilt.
- Serve in bowls and enjoy!
Notes
To do this on the stove top. Saute the garlic and add in the ingredients as directed abover. Add in an extra half cup of broth. Cover and simmer on low heat for 6 to 7 minutes. Stir well. Add in the spinach before serving.