Japanese Beef Udon Noodle

Japanese-style udon noodles with cooked beef, vegetables and a chilli-soy broth made in the Instant Pot.

Ingredients

2 tbsp	30 ml	olive oil
8 oz	225 g	Japanese udon noodle, cooked
2 cup	480 ml	beef, cooked
1 inch		ginger, minced
4		garlic cloves, minced
2		green onion whites
2		green chillies, chopped
1 tbsp	15 ml	rice wine vinegar
3		carrots, diced
2 tbsp	30 ml	red chilli sauce
2 tbsp	30 ml	rice vinegar soy sauce
10 oz	285 g	beef broth
1 tbsp	15 ml	salt
1 tbsp	15 ml	pepper
—		bean sprouts and green onions, for garnish

Put onion, carrots, ginger, garlic and vegetables in the instant pot and Sauté for 3 minutes.
Add rice wine vinegar, rice vinegar soy sauce, beef broth and red chilli sauce.
Close the lid and set the instant pot to "Manual" and cook for 10 minutes at high pressure.
Release the pressure naturally and add cooked udon noodles and beef pieces.
Season with pepper and salt. Garnish with green onions and bean sprouts.
Serve immediately.