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One Pot Honey Soy Noodles

Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

Sauce
 0.25 cup Honey
 0.25 cup Soy Sauce
 1 tbsp Ginger Paste
 2 tsp Garlic Paste
 1 tsp Hot Sauce (i.e. Sriracha, or Frank's Red Hot)
 1 tbsp Sesame Oil
Remaining Ingredients
 500 g Diced Pork (Approx. 1 Inch Cubes)
 250 g Pad Thai Style Rice Stick Noodles (i.e. Chang's Brand)
 1.50 cups Boiling Water
 500 g Frozen Mixed Stir-fry Vegetables (i.e. Birds Eye Shanghai Mix)
 100 g Roasted Cashews
1

Combine Sauce Ingredients in your pressure cooker or instant pot bowl and mix well. Add the pork, ensuring all the pieces are coated. Empty the 500g bag of frozen mixed vegetables as the next layer in the pot.

2

Place the noodles on top of the veg layer and pour over 1 & 1/2 cups boiling water. The noodles don't have to be submerged, the liquid will flow through to the bottom. Seal the pressure cooker lid.

3

Ensure the steam vent is positioned correctly and set the appliance to cook at high pressure for 5 minutes with quick release. It should take about 15 minutes to come up to pressure and then another 5-10minutes to come back down once the cooking time is complete.

4

Once the pressure has dropped to allow the lid to open, carefully open the pressure cooker and mix everything carefully but thoroughly. If everything is still a little watery, close the lid again after mixing and let the noodles soak it all up for an extra 5-10mins.

5

Once ready, serve topped with roasted cashews.

Nutrition Facts

0 servings

Serving size

1 Bowl

Amount per serving
Calories605
% Daily Value *
Total Fat 20g26%
Sodium 1167mg51%
Total Carbohydrate 66.7g25%

Dietary Fiber 5g18%
Total Sugars 21.6g
Protein 39g
Potassium 712mg16%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.