These Instant Pot Vegetable Noodles is the Perfect Recipe for all the noodle lovers. It has the right bite and all the indulging flavors that will keep you hooked. 

Since it is important to get the right texture of the noodles, vegetables, the amount of sauces, etc to make it taste like noodles… do read the complete post. It mentions the tips and various options for the recipe. It is tricky and I have learnt it right after many trials and failures.

IMPORTANT – Complete recipe is at the bottom of the post. Just scroll down to the bottom to find it in a RECIPE CARD with all the details.

Easy Instant Pot Vegetable Noodles Recipe

Noodles are regular on the menu in my household. We all love some good noodles weekly. And if you ask me, I can just live off these guys.

Since I started noticing the Instant Pot Noodles on social media, I had been very intrigued to try these out myself. Must have tested at least 10 times with different noodles and proportions, before I perfected this recipe. And the rest is history,

You may call these Vegetable Lo-mein or Chow-mein or whatever you want to. The end result is super delicious VEGETABLE NOODLES. 

What kind of Noodles to use for IP Noodles?

Now this is the most important part of making noodles. I tried this recipe with few kinds of noodles and finally settled with the hakka noodles that are round in shape. See the picture below.

Another important thing to keep in mind is to use the noodles that cook quick. These say 3 minutes to cook on gas top. So a total of 1 minute and QPR works wonders. Moreover the vegetables that cook with it still hold the byte. 

Therefore when you pick up noodles for your IP Noodles, make sure that –

1. These are preferably round in shape. Because of their shape, they do not stick to each other and come out beautifully separated. 
2. The noodles should preferably be made with Wheat flour for this recipe.
3. Use the noodles that quick fast.
4. I have used HIMALAYAN DELIGHT VEGETARIAN HAKKA NOODLES for this recipe. And it comes out excellent every single time. You may use any noodles that are good for chow-mein or lo-mein. Just spread them out like you do in pasta and then separate them after cooking. Check the instructions here.

Ingredients used in the recipe

Hakka Noodles – I buy these from my local Indian Grocery Store. You can get it from your local Indian grocery store or try local Asian store.

Dark Soy Sauce – If you choose to use regular soy sauce then double the quantity.

Rice Vinegar – You may use regular distilled vinegar too.

Cooking Oil – You may use sesame oil in place of cooking oil.

Ketchup – You may use vegan or organic, whatever you like.

Sriracha – You may use Sambel Olek or any spicy chinese hot sauce.

Garlic Paste – You may use freshly grated garlic.

Ginger Paste – You may use freshly grated ginger.

Vegetable Stock 

Sesame seeds & roasted peanuts optional

Produce – Onions, Carrots, Bell Peppers, Cabbage, Green Onions, Frozen Green Beans and any seasonal vegetables that you want to use. You can use frozen packet of oriental vegetables as well. 

What can I use if I cannot find the round hakka noodles?

Although my first preference is the round shaped quick cooking Hakka Noodles, but here is what I suggest will work fine.

1. Spaghetti – use the kind that cooks fast. 
2. Loosely packed Noodles that cook quick (not ramen).

Kitchen Equipment used in the recipe

6 quart Instant Pot, Inner Pot, Tongs, Spatula, Measuring Spoons and Cups, Cutting board and Knife.

Can I use frozen vegetables for this recipe?

Yes you can. Make sure to thaw the frozen vegetables before adding. Or else it takes for ever to cook them in closed lid and by that time noodles get mushed. You can use small frozen bag of oriental or Asian stir fry mix vegetables.

What is the texture of the vegetables in this recipe?

I normally cook only onion and carrots with the noodles. Rest I add after the noodles are cooked. And then close the lid and let them stand for 3-4 minutes. They steam well and with a byte. If you plan to cook all the vegetables with the noodles, the chances are that few of those will become mushy, especially cabbage, bell peppers and broccoli. So choose and plan wisely.

Can I adjust the seasoning in the recipe?

I am a huge advocate of personalizing the recipes. Although the flavors and seasonings in this recipe hit the spot right, but you can definitely add more later on like soy sauce, vinegar and hot sauce. It is better to cook with apt amount of seasoning and then add more later if needed. 

My kids love the level of spices and flavors in it.

No salt in the recipe?

Since most of the condiments and stock used in the recipe already have so much salt, I did not feel any need to add more salt to it. If you think you want more salt then add later. My bet is that you will be fine without adding more.

Can I make this recipe without Vegetable stock?

Yes you can make it with plain water. In that case, you might have to adjust the salt.

What can I serve with the Vegetable Lo-mein?

Although it is a complete meal in itself, you can serve it with manchurian (vegetable balls in hot garlic sauce), and Asian Sweet corn soup to make it a complete meal.

Some other Instant Pot Asian Recipes from the blog –

Red Thai Curry, Green Thai Curry, Tom Yum Soup, Thai Curry Noodles and more.

Instant Pot Easy Desserts –

New York Cheesecake in Jar, Chocolate Cheesecake in Jar, Pumpkin Cheesecake in Jar, Red Velvet Cake, Chocolate Cake in Jar and more.

How to make Vegetable Noodles in Instant Pot?

Yield: 6

Instant Pot Vegetable Noodles Easy Recipe

Print

This Instant Pot Vegetable Noodles recipe is super delicious and so easy to make. A recipe done in under 30 minutes and full of flavors.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

• Hakka Noodles - 14 ounce/400 grams ( Use the ones that come in round shape and are quick to cook)
• Vegetable Stock - 6 cups/1 pack
• Cooking Oil - 3 tbsp
• Ginger Paste - 1 tbsp (or use freshly grated ginger)
• Garlic Paste - 1 tbsp (or use freshly grated garlic)
• Dark Soy Sauce - 3 tbsp
• Rice Vinegar - 1 tbsp (or use regular vinegar)
• Sriracha - 1 tbsp (or use sambel olek)
• Ketchup - 3 tbsp (yes you read it right)

Produce

• Red Onion - 1 small sliced thin 
• Carrot - 1 medium cut into thick matchstick size 
• Bell Peppers (mixed color) - 1 cup
• Cabbage (green or a combo of green & red) - 1 cup shredded
• Green String Beans - 1/2 cup (frozen or fresh)
• Green Onions/Scallions - 4 to 5 stocks sliced thin & diagonal
• You may use handful of broccoli and sugar snap peas as well

Garnish

• Toasted Sesame seeds and/or roasted Peanuts

Instructions

Read the complete post above for better understanding and tips on noodles and other substitutes in the recipe.

Preparing Noodles in Instant Pot

1. Keep all the vegetables washed, chopped as directed, and other condiments ready for the recipe.
2. Place inner pot inside the IP and plug it in. Press SAUTE & set it on HIGH. Once the screen displays HOT, add oil to it. After few seconds, add thinly sliced onions to it along with ginger paste and garlic paste. Now saute for 2 minutes. Add carrots to it. And saute for 1 more minute on high.
3. Further add dark soy sauce, rice vinegar, ketchup, & hot sauce to it. Mix well and scrape the bottom of the pan well.
4. Now add the hakka noodle rounds on top and make sure to spread them out well. Check the picture in the post above. Pour the Vegetable stock on top of it.
5. Close the lid of the IP and set it on SEALING. Press the Pressure cook button and set on HIGH for 1 minute. Why 1 minute? The noodles I used said to be boiled for 3 minutes on the gas top. Therefore I halved the time and pressure cooked for 1 minute.
6. Once the timer goes off, do QPR (quick pressure release). Open the lid. And mix well with the IP tongs. It will still be slightly liquidy. No woories on that. The noodles will eventually soak it all up. The noodles are al-dente at this point.
7. Add the rest of the vegetables to the Instant Pot. Close the lid again but keep the vent to venting. Let it sit for 3-4 minutes. It will let the vegetables steam well inside with still a good byte.
8. Open the lid. Take the tongs and mix the vegetables & noodles well. Your Instant Pot Vegetable Noodles are ready to be served.

Notes

What kind of noodles to use for this recipe?

Make sure that-

1. These are preferably round in shape. Because of their shape, they do not stick to each other and come out beautifully separated. 
2. The noodles should preferably be made with Wheat flour for this recipe.
3. Use the noodles that cook fast.
4. I have used HIMALAYAN DELIGHT VEGETARIAN HAKKA NOODLES for this recipe. And it comes out excellent every single time. You may use any noodles that are good for chow-mein or lo-mein. Just spread them out like you do in pasta and then separate them after cooking.

What can I use if I cannot find the round hakka noodles?

Although my first preference is the round shaped quick cooking Hakka Noodles, but here is what I suggest will work fine.

1. Spaghetti - use the kind that cooks fast. 
2. Loosely packed Noodles that cook quick (not ramen).

Can I use frozen vegetables for this recipe?

Yes you can. Make sure to thaw the frozen vegetables before adding. Or else it takes for ever to cook them in closed lid and by that time noodles get mushed. You can use small frozen bag of oriental or Asian stir fry mix vegetables.

Can I adjust the seasoning in the recipe?

I am a huge advocate of personalizing the recipes. Although the flavors and seasonings in this recipe hit the spot right, but you can definitely add more later on like soy sauce, vinegar and hot sauce. It is better to cook with apt amount of seasoning and then add more later if needed. 

My kids love the level of spices and flavors in it.

No salt in the recipe?

Since most of the condiments and stock used in the recipe already have so much salt, I did not feel any need to add more salt to it. If you think you want more salt then add later. My bet is that you will be fine without adding more.

Can I make this recipe without Vegetable stock?

Yes you can make it with plain water. In that case, you might have to adjust the salt.

Recommended Products

We use Amazon affiliate links to recommend products and equipment used in making the recipe.

• 
  Farberware Paring Knife and Cutting Board Set, White/Blue - 5082055
• 
  Genuine Instant Pot Ceramic Non-Stick Interior Coated Inner Cooking Pot - 6 Quart
• 
  New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
• 
  Instant Pot Official Spoon Spatula, 12-inch, Red
• 
  Instant Pot Official Silicone Head Tongs, 12-inch, Red
• 
  Heinz Tomato Ketchup (20 oz Bottle)
• 
  Laxmi Ginger Paste - 8 oz
• 
  Amore Garlic Paste 3.2oz
• 
  Imagine Organic Low-Sodium Vegetable Broth, 32 oz
• 
  Kikkoman Rice Vinegar, 10 Fluid Ounce
• 
  Huy Fong, Sriracha Hot Chili Sauce, 9 Ounce Bottle
• 
  Ching's Secret | Dark Soy Sauce 200 gm (Pack of 2)
• 
  Instant Pot 6 Quart Duo 9 in 1

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 312Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 16mgSodium 2088mgCarbohydrates 31gFiber 4gSugar 11gProtein 12g

If you have high Blood pressure or any problem with excessive salt, please follow your dietician/nutritionist instructions. You can still enjoy it in moderation. Or use products that are low in sodium.

I am sure you will try this recipe soon. Please leave the feedback in the comments section. And do not forget to share on Pinterest, Instagram and Facebook.

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