I have to admit something to you all… I have a serious problem with ordering takeout right now.
When the time comes to make dinner, there’s something in my brain that completely shuts down. It’s like I’ve used up all of my intelligence for the day, and my brain is officially done.
Is anyone else struggling with this lately?
Maybe it’s just the time of year, or it has something to do with my mood. But I think the idea of cooking dinner every single day has started to become a bit old.
After months and months of cooking day after day, I’ve kind of lost the love for it, and have reverted to my old college ways of ordering out whenever I get the chance.
Of course, this doesn’t serve my wallet well… So now I am in a tight spot, caught between needing to keep to a budget on the one hand, and a lack of desire to make meals every night for dinner on the other.
I need to figure something out to get out of this funk!
This is where making rice noodles in the pressure cooker has come into play for me and my husband. We both love the noodle dishes our local Asian restaurant makes. They have so many options and flavor combinations, from spicy to sesame, and lo mein to pad thai.
We have learned to make them all with rice noodles prepared at home, and cooking these starchy delights in the electric pressure cooker is definitely the way to go. The end result is absolute perfection every single time, and it comes together so quickly.
This has become the best takeout-fakeout option for us. Not only are we learning to make new dishes at home, but we’re able to get the starchy base ready with minimal effort, and we’re saving money as well.
Here’s everything I’ll cover in this article:
What You’ll Learn
What’s on the menu? Maybe I can help! Try these suggestions:
First, I adore making chili garlic noodles with these.
Essentially, I just add a couple cloves of minced garlic, as much chili garlic sauce as I can handle (about 1 tablespoon for me, or 1 to 2 teaspoons for “normal” people), and some scallions. It’s the best quick meal, especially in the middle of the day.
Another quick idea that’s similar to this that I really like are these 15-minute sesame noodles.
You could also skip the takeout and make your lo mein at home, like we’ve been doing. This beef lo mein with bell peppers is insanely simple to prepare. Swap the beef for chicken, pork, or tofu if you desire.
Ever had a cold noodle salad? It’s a revelation. I like to replace soba with the rice variety, and it tastes amazing. Try this recipe for soba noodle salad with ginger soy vinaigrette.
Change things up and enjoy these with your favorite curry on top instead of serving it over a grain like brown rice.
Add these to a quick pho or another Asian-style soup with notes of ginger and garlic, and a thin broth.
This should be plenty of suggestions to get you started!
How to Cook Rice Noodles in the Electric Pressure Cooker
Bowls, salads, curries, soups, and takeout made at home are just a few of the recipes screaming for the addition of these easy-to-make rice noodles.
Step 1 – Measure Ingredients
To begin, gather your ingredients and measure them out. You will need:
- 8 ounces rice noodles (regular or brown rice)
- 1 1/2 to 2 cups water, chicken, or vegetable stock
- 1 tablespoon olive oil (or peanut oil)
Determining how much liquid to use depends on whether you want the finished product to be sticky or not.
For stickier noodles, use 2 cups of water or your choice of liquid. For something less sticky – better for adding to dishes like lo mein or pad thai – use 1 1/2 cups of water.
When using stock, I like to use a low-sodium option. This gives me more freedom to adjust the sodium content of a finished dish myself.
Step 2 – Pressure Cook
Place all of the ingredients in the electric pressure cooker. Set to Manual and cook on High pressure for 3 minutes.
Manually release the steam as soon as the time is up.
Remove the lid. Stir well, and use as desired.
Do You Like Yours to Be More or Less Sticky?
For some, sticky noodles are a must. Others prefer that they aren’t so stuck together. In my opinion, it all depends on the dish you are making.
When it comes to lo mein, pad thai, or cold salads, I prefer them to be less sticky because they are easier to incorporate into the recipe. However, the stickier option is what I gravitate to when I’m making chili garlic or sesame noodles, or using them in soups.
Tell us in the comments below what your favorite recipe is to use rice noodles in. And for more types of delish carbs to cook in the electric pressure cooker, check out these how-to guides next:
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.