Noodle Soup with Tofu By: Instant Flat Belly Cookbook by Patricia Gilroy Cuisine Asian Course Main Course Difficulty Easy Duration less than 15 min Diet Low Carb, Low Fat Cooking Technique Sauté Keywords 1 serving, asian, bean sprouts, chicken base, chinese five-spice, contributed, cook 10 min, easy, garlic, hot water, Instant Flat Belly Cookbook by Patricia Gilroy, instant rice noodles, less than 15 min, low carb, low fat, main course, prep 5 min, sauté, scallions, sesame oil, sriracha, sugar snap peass, tofu cubes Prep Time 5 min Cook Time 10 min Servings 1 serving Ingredients 2 tsp sesame oil1 clove garlic1/2 tsp Chinese five-spice1 cup hot water1/2 tsp chicken base1 1/2 ounces instant rice noodles1 cup sugar snap peass1 cup bean sprouts1/2 cup tofu cubes1/4 cup scallionssriracha Instructions Turn the Instant Pot® on. Choose the Sauté program and the Less setting. Once it has come up to temperature, add the sesame oil.Add the garlic and Chinese five-spice and cook for 1 minute. Add water and chicken base. Change the setting to More and bring to a boil.Add the rice noodles. Turn off the Instant Pot®, close the lid, and let it stand for 3 minutes, or until the noodles are ready.Remove the noodles and place in a bowl. Add the sugar snap peas, beansprouts, and tofu to the bowl, pour the broth over. Garnish with scallions and Sriracha, if desired. Previous Next