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15-30 min2 servingsAmerican

Spicy Sesame Noodles and Vegetables

By Janet Zimmerman

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2 servings

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15-30 min

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Easy

Spicy Sesame Noodles and Vegetables
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Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

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

Yield: 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
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!

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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

Lux Modification
In step 1, use hot water rather than room temperature;
keep the time the same.

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About the chef

Janet Zimmerman

Janet Zimmerman

Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 20 years. She is the author of the best-selling cookbook "Instant Pot Obsession" and eight other cookbooks. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.

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