Vegetable Lo Mein

This quick noodle bowl is loaded with vegetables and flavor. It makes a great lunch because it’s light and full of nutrients. The noodles are coated in an appetizing sauce that you’ll come back to time and time again. Feel free to add extra vegetables or your own favorites, such as snap peas. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

Duration

8 Minutes

Cooking Technique

Pressure Cook

Keywords

6 servings, 8 minutes, cook 3 min, garlic powder, ground ginger, large carrot, lo mein noodles, low-sodium soy sauce, medium head bok choy, onion powder, prep 5 min, pressure cook, quick noodle bowl, scallions, sliced button mushrooms, toasted sesame seeds, vegetable broth, vegetables

Prep Time

5 min

Cook Time

3 min

Servings

6 Servings

Ingredients

4 cups vegetable broth
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
4 ounces sliced button mushrooms
1 large carrot
1 medium head bok choy
7 ounces lo mein noodles
2 scallions
1 tablespoon toasted sesame seeds

Instructions

Pour broth and soy sauce in an Instant Pot®, then add ginger, garlic powder, onion powder, mushrooms, carrot, and bok choy. Fan lo mein noodles out on top of vegetables and gently press down to submerge in broth.
Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 3 Minutes.
When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. Stir noodles. Serve topped with scallions and sesame seeds.

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