Instant Pot Singapore Spaghetti

If you’ve ever had Singapore Noodles, found in many Chinese and Asian fusion restaurants, you’ll know they are loaded with zesty, fragrant flavor and beautiful color. The key to making both happen is the use of curry powder. Here, you’re going to be able to achieve the joys of Singapore Noodles with accessible ingredients found in most any market, done simply and using spaghetti in place of the angel hair rice noodles. Think of them as a sassier version of my megapopular Asian Garlic Noodles If you want it with some chicken or shrimp, I’ve got you covered in the recipe card. These is the Singapore Spaghetti that really SINGS!

Singapore Spaghetti
White onion
Begin with a white or yellow onion…
Onion sliced into strips
…and slice it into strips.
Grab a few peppers…
pepper sliced into strips
…and do the same
Napa cabbage
Then, grab some napa cabbage (which I think is best for this).
Ripping napa cabbage leaves
Slice off the hard bottom stalk and peel each layer off, ripping the greener part off by hand…
…and placing in a bowl (you can simply discard the white thick veins from each leaf).
Adding chili oil to Instant Pot
Now to the Instant Pot, add some chili oil (you can also use sesame oil or vegetable oil for less spice) and heat it up.
Heated oil
Once the oil’s heated…
Adding onion and peppers to pot
…add in the onion and peppers.
Sautéing veggies in oil
Sauté the onions so they are coated and cook in the oil for a few minutes.
Veggies removed with slotted spoon to a bowl.
Once slightly softened, take a slotted spoon and remove the veggies to a bowl to rest.
Adding more oil to the pot
Add a little more oil to the pot…
Adding cabbage and mushrooms to pot
…and add in the cabbage and mushrooms (if you want – I use sliced shiitake but baby bella are fine too).
Sautéing cabbage and mushrooms
As you sauté, the cabbage and mushrooms will quickly absorb the oil, leaving the bottom of the pot with a browned caked-on layer.
Adding wine to pot
To fix this (while adding more flavor), we’re going to add a little Shaoxing cooking wine (or sherry will do).
Delgazing pot
Now, you’ll see how simple it is to deglaze and scrape all the browned bits off the bottom of the pot once you add the wine! If you don’t want to use wine, add a little broth instead.
Adding broth to pot
Add in some broth…
Adding soy sauce to pot
…soy sauce…
Stirring pot.
…and stir until well combined.
Spaghetti
Take some spaghetti…
Spaghetti broken in half
…and break it in half (you’ve gotta for it to properly fit and cook well – it’ll still feel plenty long and will create more portions).
Layering the spaghetti in a crisscross fashion in the pot
Layer the spaghetti in a crisscross fashion in the pot, secure the lid and cook at high pressure.
Stirring and separating spaghetti
When done, give the spaghetti a good stir. If any noodles have stubbornly fused together, use a wooden spatula to get in there and separate them. The more you stir, the more they’ll free up.
Adding beaten eggs to the pot
Give the pot some more heat and then add in a few beaten eggs…
Stirring pot until eggs are cooked.
…stir for a few minutes until the eggs form some chunky egg whites (NOTE: If you wanted to add shrimp, now’s also the time – see Jeff’s Tips in the recipe card).
Adding hoisin and oyster sauces to pot
And for the final touches, some oyster and hoisin sauces
Adding curry powder to pot.
…and the star ingredient: curry powder!
Final stir of pot, coating everything in the curry powder and sauces.
Give everything a good stir.
Noodles in a bowl
Plate it up (actually, a bowl is best).
Man holding bowl of noodles with chopsticks
Now grab some chopsticks (or a fork)…
Man eating noodles
…clutch some noodles…
Man looking satisfied.
…and rejoice. There are the Singapore noodles that really SING!
Yield: 6

Instant Pot Singapore Spaghetti

Instant Pot Singapore Spaghetti

If you've ever had Singapore Noodles, found in many Chinese and Asian fusion restaurants, you'll know they are loaded with zesty, fragrant flavor and beautiful color. The key to making both happen is the use of curry powder. Here, you're going to be able to achieve the joys of Singapore Noodles with accessible ingredients found in most any market, done simply and using spaghetti in place of the angel hair rice noodles.

Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 28 minutes

Ingredients

Instructions

  1. Add 4 tablespoons of the oil to the Instant Pot. Hit Sauté and Adjust to the More or High setting. After 3 minutes of the oil heating, add the onion and peppers. Sauté for 3-5 minutes until the onions become translucent and the peppers and onion soften a bit. Remove with a slotted to a bowl and set aside. 
  2. Add the remaining 2 tablespoons of oil to the pot along with the cabbage and mushrooms (if using). Sauté for 3 minutes, until the cabbage is wilted down. The bottom of the pot will become browned. This is about to change. 
  3. Add the wine and deglaze (scrape) the bottom of the pot (the broth will immediately free up the browned layer once scraped with a mixing spoon. (NOTE: If you don't want to add wine, add some broth now instead to deglaze). Add the garlic and sauté 1 minute linger. Pour the broth and soy sauce in the pot and stir well, scraping the bottom of the pot so it's nice and smooth. Break the spaghetti in half and lay in a criss-cross fashion (it’s fine if some peaks above the liquid). 
  4. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook for 8 minutes at High Pressure. Quick release when done.
  5. Hit Cancel, followed by Sauté and Adjust so it's on the More or High setting. Add the egg and shrimp (if using) toss with the spaghetti until cooked (the shrimp should become curled and opaque), about 3 minutes. Hit Cancel to turn the pot off.
  6. Lastly, return the sautéed onion and peppers to the pot and add the curry powder, oyster sauce and hoisin sauce. Stir until fully combined with the spaghetti and let rest 2 minutes before serving.

Jeffrey's Tips

For the oil, you can use either chili oil, sesame oil, vegetable oil or a mix of each!

If you want chicken (I suggest boneless, skinless thighs or breasts cut into bite-size pieces) or beef (use flank steak cut into strips), add it in Step 1 while adding the garlic and ginger. Sauté an extra 2 minutes until it's just lightly (but not fully) cooked.

Reader Interactions

Comments

  1. Susan Green

    I made this today to go with your peppered beef…oh my lordy!!!…spicy…yummy…I wouldn’t change a thing. I have watched EVERY ONE of your Youtube videos. Can’t wait to make soooo much more!!!

  2. Brad H.

    Made Jeffery’s Singapore spaghetti tonight. Doubled the mushrooms, added a diced up whole rotiserie chicken. Used sesame oil with Sriracha chili garlic sauce. Perfect amount of heat, the broth is to die for. Definitely a keeper, I will be making this over and over. Yummmmmmmmmm! Peppers and onions still crunchy and added the chicken right before serving. It’s a meal for sure.

  3. Anna

    Did you use a 3 qt or 6 qt pot for this recipe? I just got my 3 qt IP yesterday and I’m nervous. If you’re using a 6 qt pot, then do I need to cut the recipe in half for my 3 qt pot?

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