Instant Pot Vegan Drunken Noodles

Vegan Drunken Noodles made in the Instant Pot.

Easy, quick and gets done in 20 minutes! Perfect one-pot weeknight meal.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

vegan drunken noodles served in a white bowl with forks placed in the background

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Who doesn’t love noodles? And if you do too, then I have got just the perfect recipe for you today.

Vegan drunken noodles, all done in 20 minutes and in one-pot.

Making noodles and pasta in Instant Pot is seriously game changing.

I make it all the time. Whether its the Thai Peanut Noodles, the creamy Tomato Basil Pasta or these vegan drunken noodles!

I am a part of several Facebook Instant Pot groups and I keep reading people having trouble with cooking noodles and pasta in the IP.

It is the easiest guys, you just have to add the right amount of water and cook for just the right time and it comes out perfect.

There’s no over-cooked or soggy noodles here!

Coming back to these drunken noodles, these are super flavorful with a soy sauce based sauce and made with wide rice noodles.

The first time I had drunken noodles was at a Thai place in Vancouver and they were super spicy. I know they are supposed to be spicy but if you know me then you know that I can’t handle too much heat.

So now I make these at home and that too in less than 30 minutes in one-pot!

These Vegan Drunken Noodles

✓ are all made in one-pot

✓ an easy meal when you are running short on time

✓ packed with veggies!

✓ can be made gluten-free

For these drunken noodles, I have used Taste of Thai Wide Rice Noodles (Straight Cut). You can find these at grocery stores in the Asian food aisle or get them from Amazon.

While testing this recipe, I first cooked these noodles for 2 minutes and I thought they were little under cooked.

Also, the flavors were not really coming through.

So, for the next trial I cooked them for 3 minutes and doubled the sauce and they turned out really well!

drunken noodles in instant pot with a wooden spatula

The noodles get its flavor the vegetables and the sauce.

Talking about the sauce for these noodles, I have used dark soy sauce, rice vinegar, brown sugar, hot sauce and vegetarian oyster sauce.

I found the Vegetarian Oyster Sauce online, it really adds to the flavor. If you cook lot of Asian food and are vegetarian or vegan then this is a great sauce to have on hand.

For these vegan drunken noodles, I have used vegetables like peppers, onion, carrot, baby corn and broccoli.

I pressure cooked all the veggies along with the noodles except the broccoli  because in that time the broccoli would have turn mush.

So once the noodles and the veggies are cooked, I then add the broccoli and let it sit in the pot for 5 minutes with a glass lid on.

This way they are steamed a little and remain crunchy.

You may even add tofu here. If you want, you can pan fry some on a stove-top pan and add to the noodles later on.

Can These Noodles be Gluten-free?

Yes, easily!

Just use tamari (gluten-free soy sauce) in place of soy sauce and it would be fine.

 

Method

1- In a bowl or glass jar, whisk together all the ingredients for the sauce- dark soy sauce, vegetarian oyster sauce, sriracha, brown sugar and rice vinegar.

You may add more hot sauce here as per taste. Set it aside.

2- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, sliced green chili, diced onion and the scallions.

Saute for 2 to 3 minutes until the onions are softened.

3- Then add the red pepper, carrots and baby corn along with 1/3 cup chopped basil. Stir to combine.

4- Add the vegetable stock and then the prepared sauce. De-glaze the pot by scrapping the bottom to make sure there’s nothing stuck.

step by step collage of making vegan drunken noodles in instant pot

5- Add in the noodles. I add them in a criss-cross pattern with half of them arranged vertically and then remaining horizontally on top. Do not stir the noodles but press slightly with a spatula so that they are little under water.

6- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes (4 to 5 minutes if you prefer really soft noodles) with the pressure valve in the sealing position. Quick release the pressure.

7- Open the pot, you will see a lot of liquid, don’t worry, the noodles will absorb it all. Use a tong to mix everything together.

8- Add the broccoli florets (remember to chop them in small pieces) and then cover the pot with a glass lid. Let it remain like that for 5 minutes.

step by step collage of making vegan drunken noodles in instant pot

Toss to combine. Add more basil and serve the vegan drunken noodles warm. This dish tastes best when served immediately.

overhead shot of 2 bowls of vegan drunken noodles with forks placed on the side

Ingredients Used in This Recipe

Taste of Thai Wide Rice Noodles

Vegetarian Oyster Sauce

Dark Soy Sauce

If you’ve tried this Vegan Drunken Noodles Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Instant Pot Vegan Drunken Noodles

Quick and easy Vegan Drunken Noodles made in the Instant Pot. Perfect one-pot weeknight meal for busy days!

vegan drunken noodles served in a white bowl with forks placed in the background
Course Entree
Cuisine Thai
Keyword vegan drunken noodles
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3
Calories: 523 kcal
Author: Manali
5 from 2 votes
Print

Ingredients

Sauce

  • 1/4 cup dark soy sauce, 60 ml
  • 2 tablespoons vegetarian oyster sauce, 30 ml
  • 1 tablespoon hot sauce, 15 ml, like sriracha, or add more to taste
  • 3 tablespoon brown sugar
  • 2 tablespoons rice vinegar, 30 ml

Noodles

  • 2 tablespoons oil, 30 ml, like avocado oil
  • 5-6 large garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 thai green chili, sliced, or add more to taste
  • 1 medium yellow onion, diced
  • 2-3 stalks scallions, chopped in 1-inch pieces
  • 1 large red pepper, sliced
  • 1 large carrot, cut into rounds
  • 7-8 baby corn, sliced in two, I used canned
  • 1/3 cup chopped Thai Basil, + more to add later
  • 1.5 cups vegetable stock, or you can use water
  • 8 oz wide rice noodles, I used Taste of Thai Wide Rice Noodles (Straight Cut)
  • 1 cup broccoli florets, small florets

Instructions

  1. In a bowl or glass jar, whisk together all the ingredients for the sauce- dark soy sauce, vegetarian oyster sauce, sriracha, brown sugar and rice vinegar.

    You may add more hot sauce here as per taste. Set it aside.

  2. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, sliced green chili, diced onion and the scallions.

    Saute for 2 to 3 minutes until the onions are softened.

  3. Then add the red pepper, carrots and baby corn along with 1/3 cup chopped basil. Stir to combine.

  4. Add the vegetable stock and then the prepared sauce. De-glaze the pot by scrapping the bottom to make sure there's nothing stuck. 

  5. Add in the noodles. I add them in a criss-cross pattern with half of them arranged vertically and then remaining horizontally on top. Do not stir the noodles but press slightly with a spatula so that they are little under water.

  6. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Cook on high pressure for 4 to 5 minutes if you prefer really soft noodles.

    Quick release the pressure by manually moving the pressure valve from sealing to venting position.

  7. Open the pot, you will see a lot of liquid, don't worry, the noodles will absorb it all. Use a tong to mix everything together.

  8. Add the broccoli florets (remember to chop them in small pieces) and then cover the pot with a glass lid. Let it remain like that for 5 minutes.

  9. Toss to combine. Add more basil and serve the vegan drunken noodles warm. This dish tastes best when served immediately.

Stove-top Instructions

  1. Boil the noodles according to instructions on the package and set aside. Whisk all the ingredients for the sauce in a bowl and set aside.

  2. Heat oil in a pan on medium-high heat. Then add the chopped garlic, ginger, sliced green chili, diced onion and the scallions.

    Saute for 2 to 3 minutes until the onions are softened. Then add all the veggies (including the broccoli) and basil and cook for 3-4 minutes on high heat.

  3. Add the prepared sauce and stir (no need for vegetable stock here). And then toss in the noodles. Stir fry on high heat for 2 minutes after adding the noodles until the sauce is well absorbed by the noodles. Add more thai basil and serve.

Recipe Notes

  1. I have tested this recipe with wide rice noodles only. If using regular spaghetti, I would recommend cooking for 4 minutes and if using whole wheat spaghetti, probably 6 minutes.
  2. Use tamari in place of regular soy sauce to make this gluten-free.
Nutrition Facts
Instant Pot Vegan Drunken Noodles
Amount Per Serving
Calories 523 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 2167mg 90%
Potassium 529mg 15%
Total Carbohydrates 99g 33%
Dietary Fiber 6g 24%
Sugars 20g
Protein 8g 16%
Vitamin A 129.2%
Vitamin C 132.7%
Calcium 8.5%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

5 thoughts on “Instant Pot Vegan Drunken Noodles

  1. I would love to make this recipe it looks amazing! Wide cute rice noodles are not available in my area so I would have to use the regular ones – have you tried this? I’m not sure if they would be soggy if I don’t adjust the cook time!

    Thank You!!


  2. Our veg family of 5 were big fans, including my husband with celiacs (we use gf soy sauce) and my 5, 3 and 1 year olds. We skipped hot sauce (I’m the only spicy fan 😭) I also used regular basil and Trader Joe’s frozen ginger cubes (3) as well as frozen broccoli. Bravo, Manali!

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