Instant Pot Sweet and Savory Rice Noodles with Chicken and Green Beans
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4 to 6
Ingredients
⅓ cup unseasoned rice vinegar 1 serrano chile, stemmed and sliced into thin rings5 teaspoons canola oil, divided3 garlic cloves, sliced thin3 tablespoons oyster sauce 2 tablespoons packed dark brown sugar 1 tablespoon fish sauce, plus extra for seasoning1½ pounds boneless, skinless chicken thighs, trimmed and quartered8 ounces (¼-inch-wide) rice noodles 12 ounces green beans, trimmed and halved crosswise½ cup chopped fresh cilantro ½ cup dry-roasted peanuts, chopped coarse
Before You Begin
Don't forget to drizzle with vinegar for a zingy topping. To make this dish spicier, reserve and add the serrano seeds.
Instructions
- Combine vinegar and serrano in bowl. Let sit at room temperature for at least 15 minutes. (Chile vinegar can be efrigerated for up to 3 days.)
- Using highest sauté function, cook 3 teaspoons oil and garlic in Instant Pot until fragrant, about 3 minutes. Stir in 2 cups water, oyster sauce, sugar, and fish sauce, scraping up any browned bits, then stir in chicken.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Meanwhile, place noodles in large bowl, cover with boiling water, and let soak until almost tender, about 8 minutes, stirring occasionally. Drain noodles and rinse under cold running water until chilled. Drain noodles well again and toss with remaining 2 teaspoons oil; set aside.
- Using slotted spoon, transfer chicken to cutting board. Let chicken cool slightly, then shred into bite-size pieces using 2 forks. Add green beans to broth remaining in pot. Partially cover and cook, using lowest sauté function, until green beans are crisp-tender, 3 to 5 minutes.
- Turn off Instant Pot. Stir in noodles and chicken and any accumulated juices and cook, using residual heat, until noodles are tender and chicken is warmed through, about 3 minutes. Season with extra fish sauce to taste. Sprinkle individual portions with cilantro and peanuts. Serve, passing chile vinegar separately.
Time
1 hourYield
Serves 4 to 6Ingredients
⅓ cup unseasoned rice vinegar
1 serrano chile, stemmed and sliced into thin rings
5 teaspoons canola oil, divided
3 garlic cloves, sliced thin
3 tablespoons oyster sauce
2 tablespoons packed dark brown sugar
1 tablespoon fish sauce, plus extra for seasoning
1½ pounds boneless, skinless chicken thighs, trimmed and quartered
8 ounces (¼-inch-wide) rice noodles
12 ounces green beans, trimmed and halved crosswise
½ cup chopped fresh cilantro
½ cup dry-roasted peanuts, chopped coarse
Ingredients
⅓ cup unseasoned rice vinegar
1 serrano chile, stemmed and sliced into thin rings
5 teaspoons canola oil, divided
3 garlic cloves, sliced thin
3 tablespoons oyster sauce
2 tablespoons packed dark brown sugar
1 tablespoon fish sauce, plus extra for seasoning
1½ pounds boneless, skinless chicken thighs, trimmed and quartered
8 ounces (¼-inch-wide) rice noodles
12 ounces green beans, trimmed and halved crosswise
½ cup chopped fresh cilantro
½ cup dry-roasted peanuts, chopped coarse
Ingredients
⅓ cup unseasoned rice vinegar
1 serrano chile, stemmed and sliced into thin rings
5 teaspoons canola oil, divided
3 garlic cloves, sliced thin
3 tablespoons oyster sauce
2 tablespoons packed dark brown sugar
1 tablespoon fish sauce, plus extra for seasoning
1½ pounds boneless, skinless chicken thighs, trimmed and quartered
8 ounces (¼-inch-wide) rice noodles
12 ounces green beans, trimmed and halved crosswise
½ cup chopped fresh cilantro
½ cup dry-roasted peanuts, chopped coarse
Why This Recipe Works
We opted for boneless, skinless chicken thighs, which we pressure-cooked in a savory (very pantry-friendly) sauce of oyster sauce, brown sugar, and fish sauce. Not only did this mixture impart a great deal of flavor into the chicken, it also transformed itself into the broth-y component to this noodle dish. We tossed a healthy portion of vitamin-rich green beans into the broth to cook while staying bright green and crisp-tender. Topping the noodles with fresh cilantro and crunchy peanuts offered a refreshing complement to the dish.
Before You Begin
Don't forget to drizzle with vinegar for a zingy topping. To make this dish spicier, reserve and add the serrano seeds.
Instructions
- Combine vinegar and serrano in bowl. Let sit at room temperature for at least 15 minutes. (Chile vinegar can be efrigerated for up to 3 days.)
- Using highest sauté function, cook 3 teaspoons oil and garlic in Instant Pot until fragrant, about 3 minutes. Stir in 2 cups water, oyster sauce, sugar, and fish sauce, scraping up any browned bits, then stir in chicken.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Meanwhile, place noodles in large bowl, cover with boiling water, and let soak until almost tender, about 8 minutes, stirring occasionally. Drain noodles and rinse under cold running water until chilled. Drain noodles well again and toss with remaining 2 teaspoons oil; set aside.
- Using slotted spoon, transfer chicken to cutting board. Let chicken cool slightly, then shred into bite-size pieces using 2 forks. Add green beans to broth remaining in pot. Partially cover and cook, using lowest sauté function, until green beans are crisp-tender, 3 to 5 minutes.
- Turn off Instant Pot. Stir in noodles and chicken and any accumulated juices and cook, using residual heat, until noodles are tender and chicken is warmed through, about 3 minutes. Season with extra fish sauce to taste. Sprinkle individual portions with cilantro and peanuts. Serve, passing chile vinegar separately.
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