Longevity Noodles

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Ingredients
  • 2 tbsp. vegetable oil
  • ½ yellow onion, julienned
  • 2 tbsp. ginger, minced
  • 2 garlic cloves, minced
  • 10 oz. lo mein egg noodles
  • 10 oz. shiitake mushrooms, sliced
  • 1 ½ cups shredded carrots
  • ½ cup snow peas
  • 6 scallions, green tops only, cut into 2-inch pieces
  • 3 cups chicken broth
  • 2 tbsp. soy sauce
  • 2 tbsp. dark soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. oyster sauce
  • Sesame seeds, for garnish
Instructions
  • Set the Instant Pot to Sauté mode on High for 8 minutes. Add vegetable oil, onion, garlic, and ginger. Sauté, stirring frequently, until fragrant and translucent, about 3-4 minutes.
  • Add the shiitake mushrooms and shredded carrots. Sauté until wilted, about 2-3 minutes.
  • Add the lo mein noodles, breaking them in half if necessary to fit into the pot. Pour in the chicken broth and toss gently to coat the noodles.
  • Seal the Instant Pot lid and set to Pressure Cook on High for 1 minute. Once done, perform an immediate release of the pressure. If the steam turns foamy, close the valve and allow the pot to naturally release for a few minutes before quick releasing pressure again.
  • Set the Instant Pot back to Sauté mode for 5 minutes. Add soy sauce, dark soy sauce, oyster sauce, and sesame oil. Stir well to combine, about 2 minutes.
  • Add the scallions and snow peas, and sauté until the sauce thickens slightly and the scallions and snow peas are just wilted, about 2-3 minutes.
  • Plate the noodles and sprinkle with sesame seeds for garnish. Serve immediately and enjoy!
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