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.
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.
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!
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.
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.
Instant Pot Garlic Noodles
Ingredients
- 2 tbsp Oil
- 8 oz Canton Noodles
- 5 cloves Garlic minced
- 1 Bell pepper sliced thinly
- 1/2 tbsp Soy Sauce
- 1 tbsp Schezwan Sauce
- 1 tsp Vinegar
- 1 3/4 cup Water
- Salt to taste
- 2 Scallion or Green onion chopped
- 1 tsp Sesame seeds to garnish
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 1/4 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.
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!
Hi Pari – I would cook the egg separately and add it after pressure cooking. Glad you are enjoying the noodles.
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?
Hi Homer – I would scramble the egg separately and add after pressure cooking.
Very nice! What changes would you suggest if I want to double the recipe?
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!
Hi Meeta, can I double the quantity in a 6 qt?
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!
Hey Pooja – So glad to hear you all enjoyed the noodles. Thank you for sharing back your review!
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!
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.
Hi, thanks for the recipe but my lo mein noodles were mushy and even stick together.
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!