Sticky Beef Noodles

Sticky Beef Noodles–an Instant Pot dish with tender beef, sweet chili sauce, and broccoli tossed with delicate angel hair noodles.

Pin this recipe for later!

Sticky Beef Noodles

This easy dish with Asian flare is a perfect weeknight meal. It comes together super quickly (only a 2 minute pressure cook time). We served it as a one pot meal since it has the carbs, protein and veg all in one pot. The sauce is the perfect balance of savory, slightly sweet and just a little tangy. If you like heat drizzle sriracha onto your individual portion.

Ingredients/Substitution Ideas

• Lean ground beef–or ground pork
• Minced garlic–or 1 tsp garlic powder
• Grated gingerroot–or 1 tsp ground ginger
• Water–or broth
• Brown sugar–or honey
• Soy sauce–or tamari or coconut aminos
• Rice wine vinegar
• Angel hair pasta
• Frozen broccoli florets–or fresh steamed broccoli or a bag of asian blend veggies used for stir frys and such
• Sweet chili sauce–I used A Taste of Thai brand, found in international aisle at the grocery store

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease.

Stir in the garlic and gingerroot.

Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Add in the brown sugar, soy sauce and vinegar. Break the pasta in half and lay it in a criss cross pattern in the pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid and stir well. 

Cook the broccoli in the microwave according to package directions.

Stir the broccoli and the sweet chili sauce into the pasta and toss well.

Serve and enjoy! Try serving topped with green onions and a little sriracha.

Notes/Tips

• Serve with egg rolls or steamed edamame.
• Top with sliced green onions, sesame seeds or a drizzle of sriracha or extra soy sauce for extra flavor.
• If you want more of a variety of vegetables use a bag of Asian blend veggies that are used for stir fry.
• Cooking the broccoli separately keeps it bright and not overcooked. I steamed mine in the bag in the microwave but you can also cook on the stove according to package directions.
• For meatlovers, used 1.5 pounds of beef.
• What is sweet chili sauce? A mild, slightly sweet and tangy sauce made with red chilies and garlic. It adds flavor without a lot of heat. You can find it in the Asian foods aisle at most grocery stores (popular brands are Thai Kitchen, A Taste of Thai, and Mae Ploy).
• I used a low sodium soy sauce.
• I used my 6 quart Instant Pot*. You can also make this in a 3, 4 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. This can be frozen, but the pasta texture will soften quite a bit.
• Other recipes you can make with rice wine vinegar are Instant Pot Bulgogi and Slow Cooker Cashew Chicken.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Pin this recipe for later!

Print

More Instant Pot Asian themed recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.