8ozNoodlesor spaghetti, broken into half or pieces
1 ½tablespoonsSoy sauce
1 ½tablespoonsChilli sauceor to taste
1 ½tablespoonsTomato Ketchup
1 ½teaspoonVinegar
Saltto taste
2tablespoonsSpring 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.