Spicy Sesame Noodles and Vegetables

By: The Ultimate Instant Pot CB for Two by Janet Zimmerman

Spicy Sesame Noodles and Vegetables
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Lux Modification
In step 1, use hot water rather than room temperature;
keep the time the same."]
cuisine icon 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, 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, The Ultimate Instant Pot CB for Two by Janet Zimmerman, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon 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).
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