Instant Pot Garlic Noodles
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3
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Calories
372 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Chinese, Indian-Chinese Fusion
Instant Pot Garlic Noodles
Description
Instant Pot Garlic Noodles are prepared by cooking thick Canton noodles in a mixture of oil, minced garlic, soy sauce, vinegar, schezwan sauce, and water under pressure. The bell peppers cook along with the noodles, softening yet maintaining some texture. The quick pressure cooking melds the rich garlicky and spicy flavors into the noodles, producing a dish with a slightly sticky texture characteristic of dense Chinese-style noodles.
After cooking, the noodles rest for a few minutes, then are garnished with chopped scallions and sesame seeds for freshness and a nutty finish. This dish can serve as a flavorful side or standalone noodle entrée.
Adjust the amount of water and schezwan sauce for preferred noodle softness and spice level. The recipe suits thick noodles but can be adapted with care to other types. For softer noodles, add a bit more water before cooking.
Ingredients
- 2 tablespoon neutral cooking oil generic cooking 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 chopped, or green onion
- 1 teaspoon 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
- Increase water amount by 1/4 cup if you prefer softer noodles.
- Adjust schezwan sauce to control the spiciness to your liking.
- Use thick Canton noodles for best texture; modify cooking times if using other noodles.
- This recipe was developed using a 6qt Instant Pot DUO60; cooking times may vary with different models.
- Resting noodles after pressure cooking helps them absorb flavor and improves texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 475mg | 20% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 54.5mg | 61% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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