Spicy Sesame Noodles and Vegetables

When I discovered I could cook Chinese noodles in the Instant Pot®, my life changed. Okay, not really—but it was a great trick to have up my sleeve. For noodles, I use the KA-ME brand, but you can also substitute ramen noodles. In this recipe, the noodles cook at the same rate as the vegetables, and the cooking liquid turns into a sauce. Dinner is served!

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Low Carb, Low Fat, Low Sodium, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

15-30 min, 2 servings, asian chili-garlic sauce or sriracha, chinese wheat noodles, coarsely chopped roasted peanuts, contributed, cook 15 min, easy, garlic clove, instant pot noodle recipe, instant pot noodles, instant pot pressure cooker, instant pot recipe, Janet Zimmerman, low carb, low fat, low sodium, main course, modern, plant-based, prep 10 min, pressure cook, pressure cooker recipes, recipe, scallions, sesame oil, small carrot, small red bell pepper, snow peas, soy sauce, vegan, vegetarian, water

Prep Time

10 min

Cook Time

15 min

Servings

2 servings

Ingredients

1 1/4 cups Water
1 tbsp soy sauce
2 tbsp sesame oil
1 garlic clove
1 tbsp Asian chili-garlic sauce or Sriracha
4 oz Chinese wheat noodles
3 oz snow peas
1 small carrot
1 small red bell pepper
2 - 3 scallions
2 tbsp coarsely chopped roasted peanuts

Instructions

Add the water to the inner pot. Add the soy sauce, 1 tablespoon of sesame oil, the garlic, and chili-garlic sauce. Stir to combine. Break up the block of noodles into 3 or 4 pieces and place them in the pot in a single layer as much as possible. Layer the snow peas, carrot, bell pepper, and white scallion parts over the noodles.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.
Unlock the lid. Stir the noodles and vegetables together. Test a noodle and a carrot to make sure both are tender. If not, simmer for a few minutes until they’re done. Stir in the remaining 1 tablespoon of sesame oil and more chili-garlic sauce if you’d like. Garnish with the scallion greens and peanuts (if using).

Notes