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Instant Pot Garlic Noodles
Delicious and quick Garlic Noodles in the instant pot. Enjoy them with the variation of veggies you like.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course, Side Dish, Snack
Cuisine:
Chinese, Indo-Chinese
Keyword:
easy, instant pot, pressure cooker
Diet:
Vegan
Method:
Instant Pot/Pressure Cooker
Servings:
3
Author:
Meeta Arora
Ingredients
2
tablespoon
Oil
8
ounces
Canton Noodles
5
cloves
Garlic
minced
1
Bell pepper
sliced thinly
1/2
tablespoon
Soy Sauce
1
tablespoon
Schezwan Sauce
1
teaspoon
Vinegar
1 3/4
cup
Water
Salt
to taste
2
Scallion or Green onion
chopped
1
teaspoon
Sesame seeds
to garnish
US Customary
-
Metric
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.
Nutrition
Calories:
372
kcal
|
Carbohydrates:
59
g
|
Protein:
8
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Sodium:
475
mg
|
Potassium:
144
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1355
IU
|
Vitamin C:
54.5
mg
|
Calcium:
26
mg
|
Iron:
0.5
mg