• 2 tsp Sesame Oil • 1 clove garlic minced • 1/2 tsp Chinese five-spice • 1 cup Hot Water • 1/2 tsp Chicken Base • 1 1/2 ounces Instant Rice Noodles • 1 cup Sugar Snap Peas • 1 cup Bean Sprouts • 1/2 cup Tofu Cubes • 1/4 cup scallions chopped • Sriracha optional

1. Turn the Instant Pot® on. Choose the Sauté program and the Less setting. Once it has come up to temperature, add the sesame oil.
2. 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.
3. 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.
4. Remove the noodles and place in a bowl. Add the sugar snap peas, beansprouts, and tofu to the bowl, pour the broth over.
5. Garnish with scallions and Sriracha, if desired.