Asian Pork Ribs with Noodles and Vegetables – Instant Pot + Stovetop
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The summer weather has been fickle. I abandoned plans to grill outdoors due to the storm and rains. So, I cooked Asian-style Pork Ribs with Noodles and Vegetables. This is the kind of meal that’s great for starting the week. Filipinos and Asians like to add lots of noodles to dishes, often to extend a dish like in this one. On a weekend, you can simmer it slowly on the stovetop. On a weeknight, you can use an Instant Pot, and at High Pressure, the pork ribs cook fast, resulting in a fall-off-the-bone tender texture.
I always have fresh Chinese noodles in my refrigerator which was a great addition. These wheat noodles are already pre-boiled and I buy them at the Asian supermarket’s refrigerated section. They’re easy to prep by blanching the noodles a few minutes. This time, I let the noodles cook in the same broth I used to soften the pork.
And with summer’s bounty of vegetables, there was no shortage for us. I picked the bright green, leafy bok choy, and added it last to the broth. Put these ingredients all together in individual bowls, and you have a warm, comfort meal right there. No matter what the weather or season, this will be on your menu rotation often, for its ease, simplicity and savory flavors.
Asian Pork Ribs with Noodles and Vegetables - Instant Pot + Stovetop
- Large Dutch Oven - for cooking stovetop
- Instant Pot - 6 quarts - if using a multicooker
- 1 pound pork ribs, bone-in
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 knob (1-inch) fresh ginger, peeled, sliced thin
- 1 whole white onion, chopped
- 6 cups water
- ¼ cup soy sauce
- ¼ cup Shao xing rice wine
- 2 Tablespoons oyster sauce
- 1 Tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces fresh Chinese noodles, from Asian markets
- 1 bunch Bok Choy, coarsely chopped, about 1 -2 cups
- ½ teaspoon sesame oil
- 2 stalks scallion greens, chopped, for garnish
To cook stovetop (option 1)
- Wash the pork ribs well in cold running water. Soak for at least 1 hour to remove any blood. Drain liquid. Pat dry ribs with paper towels.
- In a large Dutch oven or stockpot, over medium-high heat, add oil. When oil is hot enough in 1 to 2 minutes, saute the garlic, ginger and onions. Saute till onions are transparent for about 2 minutes.Add the pork ribs to the saute. Move around the stockpot till ribs are slightly brown, in about 5 minutes.Pour the water over the ribs, enough to cover them.Pour the soy sauce, rice wine, oyster sauce.Add the brown sugar. Season with salt and pepper.Cover and cook for 55 minutes on medium heat till ribs are tender.
- When ribs are tender, add the fresh noodles. Use a cooking spoon to separate the noodles and incorporate in the broth.Cover and continue cooking for about 5 minutes till the noodles expand slightly and will look blended into the broth.
- Add the coarsely chopped bok choy, Let the heat cook the leafy vegetables in about 3 to 5 minutes. Pour the sesame oil and blend well.Garnish with chopped scallions. Arrange on a serving bowl: Noodles, pork ribs and vegetables. Pour some of the broth over the noodles and ribs in the bowl. Serve a cup of the clear soup broth alongside.
To cook in the Instant Pot (option 2):
- Turn on the Saute function on the keypad.Pour the oil into the inside pot of the Instant Pot.When oil is hot enough in 2 minutes, saute the garlic, ginger, and onions.Add the ribs and braise for 2 minutes till meat is slightly brown.Pour the water, the soy sauce, rice wine, and oyster sauce. Add the sugar.Season with salt and black pepper. Stir with a long cooking spoon to blend.Turn off Saute function by clicking Cancel.
- Cover and lock the lid well. Turn valve to Sealing.Click Manual + High Pressure and set time for 25 minutes.When beeper buzzes to signal cooking is done, do a Natural Pressure Release (allow pressure to come down on its own) by turning the valve towards you.Carefully unlock the lid and place cover in a dry surface on counter.Add the noodles and bok choy. Pour the sesame oil.Stir to blend ingredients.Close and lock the lid. Press Keep Warm function for low heat to cook the noodles and vegetables for 5 minutes. When done, click Cancel to turn off the Instant Pot. Unlock the lid carefully.Garnish with scallions. Serve warm with rice.*Serve the warm, clear soup broth on the side.
Instant Pot Notes:
- It takes about 17 minutes from the Saute function for the High Pressure cooking to start. For other brands of multicookers, please check the product manual.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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