Vegan InstantPot LoMein

vegan - gluten free - dairy free - nut free

Happy New Year ladies + gents! Woof - 2020 was a doozy for so many reasons, but it was also one of our most blessed years because we welcomed our sweet Lexi to complete our sweet little family of four. The Lord knew we needed her because for a time, our family felt complete with Grey. SO happy that God knew better. Now almost three months old (that went craaaaazy fast BTW), she is a dream and we are so smitten by her.

I've been on a new recipe kick lately as I test run recipes for season 2 of The Clean Plate with Mandi as well as feeding my face all the things because hello #postpartum and #breastfeeding.

Mama is hungry and this Vegan Instant Pot LoMein is FAST, EASY, HEALTHY and SUPER DELICIOUS. 

Which equates to this becoming a weekly or bi-monthly staple on our meal plan.

We got an InstantPot shortly before moving into our ranch house renovation and I've yet to really get into the groove of using it regularly, so I thought I'd start with some noodles. Whenever the fam grabs asian food I can never get the noodle dishes because #gluten, boo. So this allows me to satisfy that craving in a way that won't cause me pain. 

​Kids ALSO love it because long noodles are fun to slurp and twirl on forks and its a great recipe to get veggies into those little bellies. 

InstantPot LoMein

Ingredients

• 1 TBSP sesame oil 
• 2 cloves minced garlic
• ½ C diced white onion
• 1 C julienned carrots
• 1 C organic snow peas
• 2 TBSP rice wine vinegar
• 1 ½ cup vegetable broth (you may use bone broth if not vegan)
• The juice from 1 Lemon
• 3 TBSP gluten-free soy sauce
• ⅓ C brown sugar or coconut sugar
• 8 oz. rice lo mein noodles
• Sea salt
• Pepper to taste

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Directions

• Set your InstantPot to saute and with the lid open, saute sesame oil, garlic, and onion until translucent. 
• Add rice wine vinegar, vegetable or bone broth, lemon juice, soy sauce and brown sugar or coconut suagr  and mix well.
• Add uncooked noodles.
• Add carrots and snow peas. (you can also add mushrooms or baby corn as well if you wish)
• Lock lid and set vent to sealing
• Press manual button and set to high for 5 minutes
• Quick pressure release carefully once done.
• Serve and Enjoy!

We also made teriyaki chicken and homemade fried rice with this for a family dinner and it fed us for THREE whole days. Such a great meal for families with new babies, who like to batch cook or who are under the weather. 

What are YOUR favorite InstantPot recipes? Leave me inspiration below!