Instant Pot Veg Noodles Recipe

This Instant Pot Veg Noodles is the copycat recipe of the hakka noodles that we get in Indo-Chinese restaurants.

Instant Pot Veg Noodles Recipe (Indo-Chinese Noodles in IP)

I am huge fan of chinese noodles especially indo-chinese version. Are you too? I love it that much that I want to enjoy it once a week. And on weekdays I don’t get that much time to cook. You know you have to boil the noodles separately and stir frying the veggies+noodles in pan. So double the task and more dirty pans.

so I have been making this veg noodles in Instant pot. Because instant pot makes the whole process quick and dinner gets ready within 30 minutes. And not to forget just one pot to wash. And remember we are not compromising on taste here.

This instant pot veg noodles tastes too good on its own that you don’t need any side dish to go with it. And it is filling too. Just have a bowl of noodles and you are good to go.

Instant Pot Veg Noodles Recipe (Indo-Chinese Noodles in IP)

First I tried to cook veggies and noodles altogether in instant pot. E.g. saute veggies, add water, noodles and cook them together. The result is vegetables end up very soft, mushy and flavorless. Because veggies need less cooking time vs noodles or spaghetti.

When it comes to the noodles dish, I prefer my veggies slightly crunchy and not soft, mushy. So here I am stir frying veggies first on saute mode. Removing them to plate. Then cooking the noodles with sauce mixture in instant pot under pressure. At the end I mix both veggies and noodles. And it is ready.

So with this method, the result is PERFECT cooked noodles with crunchy vegetables. This is the texture I look for. And I am sure you will like it too

One thing to keep in mind. Since we are pressure cooking noodles with less water. Noodles have starch in them, so they will clump up together unlike stove stop cooking where we are discarding the starchy water. So you need to separate them using tongs. But they are not clumpy like sticky-sticky. Separating them is manageable.

Here I am using Ching’s Secret Hakka Noodles which I bought from Indian grocery store. Instead you can use regular or whole wheat spaghetti.

Instant Pot Veg Noodles Recipe (Indo-Chinese Noodles in IP)

5 from 1 vote
Instant Pot Veg Noodles Recipe (Indo-Chinese Noodles in IP)
Easy, tasty and quick veg noodles recipe made in Instant Pot. This is Indo-Chinese style Instant pot noodles recipe.
Kanan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

US measuring cups are used (1 cup = 240 ml)

Ingredients

For sauteeing veggies:

  • 1 tablespoon Oil
  • 1 cup Red onion, sliced
  • ½ cup Cabbage, shredded
  • ½ cup Carrots, julienned
  • ½ cup Mushrooms, sliced
  • ½ cup Capsicum (Green bell pepper), sliced
  • ½ cup Green beans (French beans), sliced diagonally
  • ¼ teaspoon Black pepper powder, or to taste

For instant pot noodles recipe:

  • 2 tablespoons Oil
  • 2 teaspoons Ginger, finely chopped or minced
  • 2 teaspoons Garlic, finely chopped or minced
  • 1 ½ cups Water
  • 8 oz Noodles, or spaghetti, broken into half or pieces
  • 1 ½ tablespoons Soy sauce
  • 1 ½ tablespoons Chilli sauce, or to taste
  • 1 ½ tablespoons Tomato Ketchup
  • 1 ½ teaspoon Vinegar
  • Salt, to taste
  • 2 tablespoons Spring onion (green onion or scallion), chopped

Instructions

Prep and Cooking Veggies:

  • First chop the veggies and keep them ready. Next combine all the sauces (soy sauce, chili sauce, ketchup, vinegar) in a bowl and keep it ready.
  • Turn on the Instant pot with saute mode. Once hot, add 1 tablespoon oil and all the veggies (onion, cabbage, carrot, bell pepper, mushroom) and black pepper powder.
  • Stir and saute for 2-3 minutes. Veggies should be almost cooked. They are soft but still should hold the shape, we don’t want mushy.
  • Once ready turn off the saute mode and remove veggies to a plate.

Making Instant Pot Veg Noodles Recipe:

  • Add remaining 2 tablespoons oil and turn back the saute mode.
  • Once hot add ginger and garlic, saute for 1 minute.
  • Add water, prepared sauce mixture, salt (If needed) and noodles (or spaghetti). Push the noodles into the liquid.
  • Close instant pot with lid, valve in sealing position and cook on manual (high pressure) 4 minutes. Do QPR (quick pressure release), once pin drops open the lid.
  • Stir and seperate the noodles, if you any clumps.
  • Add cooked veggies, spring onions and mix. Cover with lid and rest for 5 minutes, then serve.

Video

Nutrition

Calories: 554kcal (28%) | Carbohydrates: 94.2g (31%) | Protein: 16.6g (33%) | Fat: 12.1g (19%) | Saturated Fat: 1.6g (8%) | Cholesterol: 0mg | Sodium: 715mg (30%) | Potassium: 470mg (13%) | Fiber: 5.8g (23%) | Sugar: 7.6g (8%)
5 from 1 vote (1 rating without comment)

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4 Comments

  1. Hi Kanan,

    Thanks for sharing this recipe. I tried it two days ago.

    I used corn spaghetti noodles
    Half the quantity compared to your note
    I put 3 minutes instead of 4 as quantity is half
    The noodles were not done (I thought by looking at the)
    So put it back again for 1 more minuets
    Most of the noodles were stuck at the bottom and all the liquid was evaporated and the bottom of the pan was black.

    Question: if the quantity is half, how much time O should user?
    Any other suggestion? I will try it again!

    Thanks

    1. Usually for Instant pot recipes, whatever your quantity is (half or doubled or tripled) keep the cooking time same.
      But for this noodles, I suggest you make mentioned quantity or increase. If you decrease the quantity, the liquid is very shallow and so it evaporates quickly. Hence the noodles stay raw and stuck at the bottom. Still you want to make half the quantity, you can increase the liquid amount slightly, so noodles will get cooked. but still there are chances that noodles may stick to the bottom.