Vegetable Lo Mein with Rice Vermicelli


  • 3 cups vegetable broth
  • 6 tbsp soy sauce
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp peeled fresh ginger
  • 1 tbsp Hoisin Sauce
  • 2 medium garlic cloves
  • 8 ounces dried rice vermicelli
  • 1 1/2 lbs bagged frozen vegetables for stir fry
  • Mix the broth, soy sauce, rice vinegar, ginger, hoisin sauce, and garlic in the cooker. Break the rice vermicelli to fit the pot and add them to the sauce. Pour the vegetables in an even layer over the top of everything. Lock the lid onto the pot.
  • Press Pressure cook (Manual) on High pressure for 1 minute with the Keep Warm setting off.
  • The moment the float valve (or pin) comes up to lock the lid in place and the machine stops putting out steam, turn it off and let its pressure return to normal naturally for 2 minutes. Then use the quick-release method to get rid of the residual pressure in the pot. Unlatch the lid and open the pot. Stir well before serving.
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