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!
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
  • 1 1/4cups Water
  • 1tbsp soy sauce
  • 2tbsp sesame oildivided
  • 1 garlic cloveminced
  • 1tbsp Asian chili-garlic sauce or Srirachaplus additional as needed
  • 4oz Chinese wheat noodlesor 4-ounce 1 package ramen noodles
  • 3oz snow peastrimmed (about 1 cup)
  • 1 small carrotcut into thin matchsticks
  • 1 small red bell peppercut into thin strips
  • 2 – 3 scallionschopped, green and white parts separated
  • 2tbsp coarsely chopped roasted peanutsoptional
  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.