Spicy Sesame Noodles and Vegetables
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
instant pot noodle recipe, instant pot recipe, pressure cooker recipe, spicy sesame noodles recipe
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!
instant pot noodle recipe, instant pot recipe, pressure cooker recipe, spicy sesame noodles recipe
Votes: 2
Rating: 5
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
2 servings
Ingredients
  • 1 1/4 cups Water
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil divided
  • 1 garlic clove minced
  • 1 tbsp Asian chili-garlic sauce or Sriracha plus additional as needed
  • 4 oz Chinese wheat noodles or 4-ounce 1 package ramen noodles
  • 3 oz snow peas trimmed (about 1 cup)
  • 1 small carrot cut into thin matchsticks
  • 1 small red bell pepper cut into thin strips
  • 2 - 3 scallions chopped, green and white parts separated
  • 2 tbsp coarsely chopped roasted peanuts optional
Prep Time 10 minutes
Cook Time 15 minutes
Servings
2 servings
Ingredients
  • 1 1/4 cups Water
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil divided
  • 1 garlic clove minced
  • 1 tbsp Asian chili-garlic sauce or Sriracha plus additional as needed
  • 4 oz Chinese wheat noodles or 4-ounce 1 package ramen noodles
  • 3 oz snow peas trimmed (about 1 cup)
  • 1 small carrot cut into thin matchsticks
  • 1 small red bell pepper cut into thin strips
  • 2 - 3 scallions chopped, green and white parts separated
  • 2 tbsp coarsely chopped roasted peanuts optional
instant pot noodle recipe, instant pot recipe, pressure cooker recipe, spicy sesame noodles recipe
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
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).
Recipe Notes

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

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