Vegan Drunken Noodles made in the Instant Pot.

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

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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!

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 broth 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 (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.

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

Ingredients Used in This Recipe

Taste of Thai Wide Rice Noodles

Vegetarian Oyster Sauce

Dark Soy Sauce

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