Instant Pot Asian Garlic Noodles
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Instant Pot Asian Garlic Noodles

by Aug 28, 2020

Instant Pot Asian Garlic Noodles

by Aug 28, 2020

One of the most popular new recipes I have in my bestselling cookbook is my simple and accessible approach to Asian Garlic Noodles. We’re talking something you’d get at the best of Asian-fusion restaurants but done with totally everyday ingredients and using basic spaghetti for the noodles.
 
And the Instant Pot sees this is done in a true one-pot fashion, with zero draining of liquids. So grab a pair of chopsticks (or a fork) and prepare yourself for one of the most comforting and simple meals you’ll ever know.
 
Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 
 
Start with a red bell pepper…
 
…and slice it into matchstick-like pieces.
 
Grab a bunch of scallions…
 
…and slice ’em up!
 
Now add some sesame oil to the Instant Pot and give it some heat.
 
Once the oil’s heated, add in some mushrooms…
 
…the pepper…
 
…and some garlic.
 
Give everything a stir and sauté together for a few moments.
 
Next, add in some broth…
 
…and grab a box of spaghetti.
 
BREAK the spaghetti over the pot (NOTE: Before you have a conniption over broken noodles, we need to do this so it properly fits and cooks evenly)…
 
…and lay it in the pot in a criss-cross fashion. DO NOT STIR IT. Just smooth it out with a wooden spoon so it’s as submerged in the broth as possible (and it’s perfectly fine that some will peak above the surface).
 
Now top with some butter (this helps keep the noodles from sticking together)…
 
…and dried tarragon.
 
And there we have it – all ready to pressure cook! Secure the lid and cook at high pressure.
 
While the noodles are cooking, take oyster sauce, hoisin sauce, soy sauce and crushed ginger…
 
…and add it to a mixing bowl.
 
If you want it a bit spicy, add some chili-garlic sauce or sriracha.
 
Whisk until combined and set aside.
 
When the pot’s done cooking, it’ll look like this.
 
Add in the sauce…
 
…and stir until fully combined.
 
Lastly, add in the scallions…
 
…and some sesame seeds.
 
Give it all a final stir. And now, you’re ready to serve!
 
Okay, first off, can we take a moment to admire how gorgeous these noodles are?
 
No really – TAKE A MOMENT TO ADMIRE IT!
 
They’re going to be irresistible to shovel in your mouth. So, you may as well go for it!
 
And THAT, my friends, is some seriously delicious comfort in a bowl!
  • 1/4 cup sesame oil (any kind)
  • 1 pound shiitake or baby bella mushrooms, sliced
  • 1 large bell pepper, sliced into matchsticks
  • 9 cloves garlic, minced or pressed
  • 2 1/2 cups garlic or chicken broth (I used 2 1/2 teaspoons of Garlic Better Than Bouillon + 2 cups water)
  • 1 pound spaghetti
  • 2 tablespoons (1/4 stick) salted butter
  • 2 teaspoons dried tarragon
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon ginger, minced or pressed (I use Squeeze Ginger)
  • 2 teaspoons chili-garlic sauce or sriracha (optional, for spice)
  • 1 bunch scallions, sliced with some reserved for garnish
  • 2 tablespoons sesame seeds, with some reserved for garnish

The reason we need to break the spaghetti in half is so it properly fits in the pot and cooks evenly. Plus, it makes more portions! I assure you, the noodles will still feel very long!

Should you wish to add a protein such as beef or chicken, add about 1 pound of bite-sized pieces and sauté with the veggies in Step 1. If you want shrimp, add thawed, medium-to-large shrimp in Step 6 with the sauce, hit Sauté and allow the heat of the noodles to cook it until curled and opaque (about 3-5 minutes). When the shrimp are done, hit Keep Warm/Cancel to turn the pot off.

  1. Add the sesame oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the mushrooms, pepper and garlic and sauté for 3 minutes.
  2. Pour in the broth and stir well, deglazing (scraping) the bottom of the pot to remove any browned bits from the previous step.
  3. Break the spaghetti in half (see “Jeffrey Sez” section) and add it to the pot, making sure it’s submerged in the broth, but DO NOT STIR. Some of the spaghetti may stick up above the broth and that’s fine. Top with the butter and tarragon.
  4. Secure the lid and hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
  5. While the spaghetti’s cooking, whisk together the oyster sauce, hoisin sauce, soy sauce, ginger and chili-garlic sauce (if using), and set aside.
  6. When done pressure cooking, remove the lid and stir in the sauce mixture. Let sit in the pot for 5 minutes to allow the sauce to thicken. Toss in the scallions and sesame seeds and serve.

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