Instant Pot Garlic Noodles

This Instant Pot Garlic Noodles dish is made with mushrooms, bell pepper, sesame oil, broth and a chili ginger sauce. 

This is an amazing vegetarian dish with mushrooms, veggies, and a chili ginger sauce. It is one of my favorite Instant Pot recipes as it is light, full of Asian flavors, and can be made in under 30 minutes. You only need to pressure cook for 8 minutes - It is SO simple and I urge you to try it!

If you would like to make some sort of Asian style meal, I totally recommend making this. It is absolutely delicious and full of zesty flavors.  If you're going for Chinese take out style, then make this!

These Dan Dan Noodles are the real deal and only takes 20 minutes to make. They run on the spicy side but you can control how much chili sauce you add. You can definitely control how much chili oil you would like to put in it so it doesn’t have to be super spicy. There are many variations to this dish and this is my favorite!

How to make Instant Pot Garlic Noodles

Hit sauté for 6 minutes and add sesame oil and wait for it to heat up. Add the mushrooms pepper and garlic and sauté for for 3 minutes.

Pour in the broth and stir. Scrape the bottom of the pot and scrape off any brown bits.

Add the Udon noodles in the pot but do not stir. Add the butter on the top.

Secure the lid and pressure cook on high for 8 minutes.

Make the sauce. In a bowl, add the hoisin sauce, fish sauce, sriracha, ginger and soy sauce and stir.

Quick release when done and add the chili sauce. Stir and let it sit for 4-6 minutes until the sauce thickens. Season with scallions and everything but the bagel seasoning.

Other dishes to try

• HONEY ASIAN CHICKEN
• KUNG PAO CHICKEN
• 10 MINUTE SESAME LIME BOK CHOY

Instant Pot Garlic Noodles

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• Author: Maxine Dubois
• Total Time: 18 minutes + pressure time
• Yield: 4 servings 1x

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Description

This Instant Pot Garlic Noodles dish is made with mushrooms, bell pepper, sesame oil, broth and a chili ginger sauce. 

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Ingredients

Scale 1x2x3x

• ¼ cup sesame oil
• ½ pound mushrooms, sliced
• 1 bell pepper, sliced
• 2 tablespoons of minced garlic
• 2 cup of chicken broth or vegetable broth for vegetarian
• 3 tablespoons butter
• 10 oz Udon noodles

Sauce

• ⅓ fish sauce (or soy sauce for vegetarian)
• ⅓ hoisin sauce
• 2 tablespoons sriracha
• 1 tablespoon soy sauce
• 1 tablespoon minced ginger

Garnish

• Chopped scallions
• Everything but the bagel seasoning

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Instructions

1. Hit sauté for 6 minutes and add sesame oil and wait for it to heat up. Add the mushrooms pepper and garlic and sauté for for 3 minutes.
2. Pour in the broth and stir. Scrape the bottom of the pot and scrape off any brown bits.
3. Add the Udon noodles in the pot but do not stir. Add the butter on the top.
4. Secure the lid and pressure cook on high for 8 minutes.
5. Make the sauce. In a bowl, add the hoisin sauce, fish sauce, sriracha, ginger and soy sauce and stir.
6. Quick release when done and add the chili sauce. Stir and let it sit for 4-6 minutes until the sauce thickens. Season with scallions and everything but the bagel seasoning.

• Prep Time: 10 minutes
• Cook Time: 8 minutes + pressure time
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Asian

Nutrition

• Serving Size: 1
• Calories: 259.9
• Sugar: 4.6 g
• Sodium: 504.8 mg
• Fat: 11.3 g
• Saturated Fat: 1.4 g
• Carbohydrates: 31.7 g
• Fiber: 3.8 g
• Protein: 7.8 g
• Cholesterol: 49.2 mg