Chili Garlic Instant Pot Noodles

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Brown sugar

  2 tbsp or 18g

• Vinegar

  Cider

  2 tbsp or 30g

• Chili Garlic Sauce

  Lee Kum Kee

  20g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  2 cup or 473g

• Spaghettini

  Master Choice

  100g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Place all ingredients except red peppers in the Instant Pot (affiliate link). Cook for 3 minutes (manual). Release steam immediately. If you get splatter, pause, or cover with a towel.
2. Mix in the red bell peppers and toss very gently, adding a little more water or oil as needed (it will be very sticky). Serve with garnishes add hot sauce for an extra kick. Says me on every recipe ever.
3. Recipe by: Lindsay (source: https://pinchofyum.com/instant-pot-noodles)
4. NOTE - if noodles end up too soft, cook separately