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    Home » Cuisine » Chinese

    Garlic Noodles - Instant Pot Pressure Cooker

    December 15, 2021 . By Meeta Arora . 39 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Garlic Noodles Instant Pot Pressure Cooker

    Easy and delicious one-pot Garlic Noodles in the instant pot. Just sauté the veggies, add sauces, noodles & water. These yummy noodles will definitely satisfy your take-out cravings.

    Noodles Instant Pot Pressure Cooker

    I used to love noodles growing up. Hakka noodles are a popular dish in India, you can get them at the many chinese restaurants and even at the street side vendors. Interestingly, hakka noodles is not really part of chinese cuisine. Indians have given it a personal touch and adapted it to our taste. Here is my adaptation for this favorite made in the Instant Pot.

    Pair these noodles with Sweet Corn soup and Garlic Chili Potatoes for a wonderful meal!

    How to make Garlic Noodles in Instant Pot?

    This is the pack of noodles that I get from the Asian store and have enjoyed very much.

    Cantonese noodles

    Noodles are very easy to make, even easier in an instant pot.  Just add the noodles, sauces, water and veggies. Mix them well and cook for 4 minutes.  The best part was they were not dry.  In the past, my husband would always complain that they are dry and not good to eat just by themselves.  But in the instant pot, they were perfect!

    steps to make garlic noodles in the instant pot

    I add soy sauce, vinegar and schezwan sauce to this recipe.  You can choose to use a chili sauce or a garlic based sauce too.  You can add veggies, eggs, chicken or shrimp, whatever you prefer to these noodles.  I did not add egg or meat to this recipe, however it can add to the taste if you eat egg.

    Noodles Instant Pot Pressure Cooker

    These noodles are great for family gatherings, kids love them. Enjoy these noodles as a main dish or have them with a gravy such as vegetarian or chicken manchurian, panang curry.

    If you like this recipe, you might like these Garlic Chili Potatoes and Vegetable Lo Mein.

    Tried this recipe?Give a rating by clicking the ★ below
    Noodles Instant Pot Pressure Cooker

    Instant Pot Garlic Noodles

    Meeta Arora
    Delicious and quick Garlic Noodles in the instant pot. Enjoy them with the variation of veggies you like. 
    4.70 from 30 votes
    Print Save Saved! Pin
    Servings: 3
    Calories: 372
    Course: Main Course, Side Dish, Snack
    Cuisine: Chinese, Indo-Chinese
    Diet: Vegan
    Method: Instant Pot/Pressure Cooker
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins

    Ingredients
     
     

    • 2 tablespoon Oil
    • 8 ounces Canton Noodles
    • 5 cloves Garlic minced
    • 1 Bell pepper sliced thinly
    • ½ tablespoon Soy Sauce
    • 1 tablespoon Schezwan Sauce
    • 1 teaspoon Vinegar
    • 1 ¾ cup Water
    • Salt to taste
    • 2 Scallion or Green onion chopped
    • 1 teaspoon Sesame seeds to garnish
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    Instructions
     

    • Add oil, noodles, garlic, soy sauce, vinegar, schezwan sauce and water.
    • Mix well so the noodles are all dipped in water. They will not all be covered under water. 
    • Add bell peppers. Close lid with vent in sealing position. 
    • Start the instant pot in manual or pressure cook mode for 4 minutes at high pressure.
    • Once the instant pot beeps, quick release the pressure manually. Stir the noodles, and let them rest for 2 minutes. 
    • If needed, stir in salt to your taste preference. Top with spring onions and sesame seeds. 

    Notes

    • If you like your noodles softer, increase water by ¼ cup. 
    • Adjust spice to your taste. I love to add extra schezwan sauce on my noodles. 
    • This recipe was created for thick Canton noodles. Adjust for other types of noodles. 
    • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 
    • Note: This recipe was retested and updated based on comments that sometimes noodles were under-cooked. 
     

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 372kcalCarbohydrates: 59gProtein: 8gFat: 11gSaturated Fat: 1gSodium: 475mgPotassium: 144mgFiber: 2gSugar: 2gVitamin A: 1355IUVitamin C: 54.5mgCalcium: 26mgIron: 0.5mg
    Keyword easy, instant pot, pressure cooker
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. Mary says

      January 10, 2021 at 12:17 pm

      Absolutely delicious!!!

      Reply
      • Meeta Arora says

        January 11, 2021 at 4:25 pm

        Hi Mary - Glad you enjoyed the noodles.

        Reply
    2. Pari says

      February 10, 2020 at 7:25 pm

      Hi, my family loves this noodles. Can you tell me at what time I can add egg if I want to? While cooking or after? Thanks!

      Reply
      • Meeta Arora says

        February 26, 2020 at 9:38 pm

        Hi Pari - I would cook the egg separately and add it after pressure cooking. Glad you are enjoying the noodles.

        Reply
    3. Homer says

      November 03, 2019 at 8:55 am

      How would you add egg to this recipe? Just crack an egg or 2 into the pot before the cooking, or at some later point after it has started cooking?

      Reply
      • Meeta Arora says

        February 26, 2020 at 9:39 pm

        Hi Homer - I would scramble the egg separately and add after pressure cooking.

        Reply
    4. Don Bowes says

      August 10, 2019 at 3:54 pm

      Very nice! What changes would you suggest if I want to double the recipe?

      Reply
      • Meeta Arora says

        September 10, 2019 at 12:09 am

        Hi Don - Thank you. You can double the ingredients in the recipe. The pressure cooking time will remain the same. Hope you enjoy the noodles!

        Reply
        • Pari says

          March 15, 2020 at 3:28 pm

          Hi Meeta, can I double the quantity in a 6 qt?

    5. Pooja says

      February 13, 2019 at 1:32 am

      My family loved this recipe! Even my picky kids! We definitely plan on making this again... just absolutely loved that it was a dump and cook recipe! I didn't have Schezwan sauce so I substituted with Vegetable Stir Fry sauce and Chili Garlic Sauce... it was very yummy!
      Thank you!

      Reply
      • Meeta Arora says

        February 13, 2019 at 3:33 am

        Hey Pooja - So glad to hear you all enjoyed the noodles. Thank you for sharing back your review!

        Reply
    6. JN says

      October 27, 2018 at 2:19 pm

      I tried this with Chow Mein noodles which appear to be same as Canton noodles. I forgot to reduce the water as the noodles were 6oz instead of 8oz so the texture was a bit wet and sticky but overall it was great. I am sure with 8oz it would be perfect. Your tip to wet the noodles evenly was very handy, I made it a point to flip the noodle chunks up and down to alternate their exposure to the water and get them fully wet before turning on the pressure mode. After manual pressure release I used saute mode briefly to try to dry the noodles up. The garlic flavor was great and noodles were cooked evenly, but post- pressure cooking I did add around 3 more tbsp of chili sauce, 3 more tbsp of vinegar, another 2-3 tbsp of reduced sodium soy sauce and salt to taste. Really enjoyed it with all the modification based on our preference. Thanks for sharing your recipes! It was truly so easy with virtually no effort required besides chopping a green pepper and no preboiling of noodles needed!

      Reply
      • Meeta Arora says

        October 28, 2018 at 8:57 am

        Hey JN - So happy to hear the noodles turned out well. Thank you for sharing the details and changes you made. It very much helps other readers to see what worked.

        Reply
    7. Vaab says

      October 21, 2018 at 9:47 am

      Hi, thanks for the recipe but my lo mein noodles were mushy and even stick together.

      Reply
      • Meeta Arora says

        October 21, 2018 at 4:32 pm

        Hello Vaab - Sorry to hear the noodles were mushy. I have tried multiple noodles and Canton noodles work best for this recipe. Please do try with canton noodles and you will notice a difference in texture. Thank you!

        Reply
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    Meeta Arora of Piping Pot Curry

    I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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