Vegetable Chow Mein made in an instant pot in under 15 minutes. It is so easy that you don’t need to be an expert in cooking to get the kudos you deserve. Do you ever have one of those nights where you want just want everyone to sit at the table and happily eat dinner, no complaining? This Instant Pot Vegetable Chow Mein recipe is my go-to recipe for that night. When I make these noodles everyone gobbles them up. They are so easy to make in this instant pot!
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Watch how to make vegetable chowmein Recipe Video
What Noodles can I use to make the Vegetable Chow Mein
For the best tasting Chow Mein, we recommend Chings Chinese Noodles. If you cannot find them at a store near you, use Barilla Spaghetti. Any other brand may require some experimentation with the quantity of water and time.
So what is so unique about this Vegetable Chow Mein Recipe?
I am sure you would have seen a lot of recipes on the net talking about how easy and tasty their recipe is. Yes, it does sound like a cliche that my recipe is indeed unique. Most recipes you find on the internet use spaghetti and it does not taste like the chow mein you would get in your favorite Asian restaurant. This recipe uses dried noodles – the original way of preparing chow mein. It is flavorful, tasty and cannot get simpler than this.
You will Love this homemade Vegetable Chow Mein Noodles
Ever thought of having a good bowl of vegetable chowmein 🍜 from your favorite restaurant and being too tired to go to your preferred Asian place? Look no further as this Instant Pot lomein will match the flavor, and is way healthier than the ones you get at the restaurant. You can control the ingredients that go in it ensuring no MSG or high sodium content in this awesome chow mein recipe.
Quick and Easy Instant pot Lo Mein preparation and you are the new star chef in your house
It is super tasty and your kids will have a new appreciation for you as an awesome cook! You can prepare this in under 15 minutes of total time. This dump and forget recipe is an instant hit with kids and it cannot get easier than this. I love to pair these awesomely tasty vegetable chow mein with spring rolls to round out the meal a little bit.
Instant pot Lo mein noodles are versatile!
The recipe that I’ve been dying to share with you all from the moment I started using my Instant pot — Vegetable Noodles! You could add some tofu or your favorite protein to the stir fry for a complete meal. You can also pair this with this flavorful Paneer in Burnt Garlic Sauce or this Vegetable Manchurian (vegetable fritters in Asian sauce) or this ginger garlic eggplant in a homemade Asian sauce. This recipe is quite versatile.
Chow mein vs. Lo mein
The primary difference between Lo mein and chow mein is the way in which they are prepared. Both Chow Mein and Lo mein use wheat flour noodles. Chow mein noodles are prepared by frying it to make it crisp and lo mein noodles are boiled to make it soft. This is one of the main reason where these are used interchangeably.
Hakka Noodle, lo mein noodles, chow mein noodles, or whatever you call it, It’s always a hit at my place 🥢🥡🥡🥢. Save yourself some time and money with this easy chow mein recipe! WARNING! You might end up never ordering Chinese takeout ever again. Vegetable chow mein is a simple and easy-to-make meatless Monday meal all Asian cuisine lovers must try! A quick trip to your local Asian grocer or Amazon.com you can make this lip-smacking Chow Mein in less than 15 minutes.
Use your favorite/preferred veggies
Clean out the fridge with this Vegetable Chow mein Recipe. Use any noodles of choice. Serve Hot or Cold! Easily made GF with buckwheat or other gluten-free noodles. This is one of my favorite “fakeaway” recipes. I love adding lots of veggies in my recipes and you can add veggies that you love in this recipe.
Easier than the traditional Vegetable Chowmein made in a wok
I have always made noodles by boiling them followed by mixing them in a wok with the veggies. The effort needed to have multiple utensils and be there to monitor the whole process is a challenge. Do check out this burnt garlic noodles if you love this chow mein. I love making this in the instant pot and I honestly never thought something so yummy could be so easy to make.
Eating healthy is also easy with our favorite Healthy soups ready for any season
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Instant Pot Vegetable Chow Mein
Do you ever have one of those nights where you want just want everyone to sit at the table and happily eat dinner, no complaining? This Instant pot Vegetable Chow mein recipe is my go-to recipe for that night. When I make these noodles everyone gobbles them up. They are so easy to make in this instant pot!
Ingredients
- Hakka noodles - 16 oz
- Snow peas trimmed - 1 cup
- Celery/ chopped - ½ cup
- Broccoli florets - 1 cup
- Cabbage / thinly sliced - 1 cup
- Green onion - ½ cup
- Bell peppers / thinly sliced - ½ cup
- carrots peeled and sliced into matchsticks - 2
- Veggie broth low sodium / water - 4 cups
- Grated ginger - 1 tsp
- Grated garlic - 1 tsp
- dark soy sauce - 2 tbsp
- sesame oil - 1 tsp
- vinegar - 1 tbsp
- sriracha sauce / any red chilli sauce - 1 tbsp
- Ketchup - 1 tbsp
- Light brown sugar - 1 tbsp
Instructions
- In a medium bowl, add veggie broth, soy sauce, vinegar, ketchup, sriracha sauce, sesame oil, and brown sugar. Whisk until evenly combined. Taste and adjust as needed.
- Pour the above sauce into the pot.Spread noodles in the pot. Add ginger,garlic and vegetables on top( except broccoli and snap peas)
- Seal your Instant Pot and set to manual, high pressure, 5 minutes.
- When Instant Pot is done cooking, do a quick release (do not do the natural release as it will cause the noodles to overcook).
- Open the lid and Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking. During this stirring,add in the broccoli florets and snap peas and close the lid for 1 minute.
- Open the lid and dish out .Sprinkle some sesame seeds and green onion and serve.
Notes
Note: This recipe was made in a 8 qt instant pot.if you are using 6 qt make sure you cut the recipe in half.
We have used Dark soy sauce. If you are using regular soy sauce make sure add more (according to taste)
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 767mgCarbohydrates: 23gFiber: 5gSugar: 10gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.
Werra Watson says
I LOVE THIS SO MUCH BUT I am still having problems with the noodles clumping together. I have criss crossed them as I have seen you advise as well as add a tablespoon of oil after they are cooked as you advised in another comment. Today my clumped noodles looked like there were sticking to the bottom of the pot and had darkened.
Werra Watson says
Soniya, question- I used Frozen Veggies in this and put them in for the entire time (5 minutes) my other half thought they were too soft. Do you think if I had them thawed I could add them in later? If so when?
Soniya Saluja says
Hey Werra, I would recommend to thaw them and add it after the noodles are cooked. Add them give a quick stir and let it sit in the pot for 5 minutes. They will turn out perfect.
Werra Watson says
FIVE STARS!!! Thank you for answering my question earlier. I made this today and am eating it as I type. I did 3/4 of a batch. I really really love it. The noodles are a bit al dente but since I used frozen veggies it did not get that extra minute from adding the broccoli and peas. I think I will set it for 7 minutes next time. I am definitely going to make this again and again.
Soniya Saluja says
Hi Werra, Thanks for sharing your experience with us.. glad to hear that you will be making it again and again😄💓 hope you try other recipes from our blog! Do give the spicy thai noodles a try!
Werra Watson says
I am TOTALLY Obsessing on making this recipe and want it perfect. I have read the comments but have a question and want to verify based on a comment and your response. IF I am making Half the recipe- so just 8 ounces of Noodles- I am STILL using the same amount of liquid- The FOUR CUPS of Veggie broth? Do I halve everything else that is liquid- Siracha, vinegar, ketchup, soy and sesame oil or do those liquids stay the same also???
Soniya Saluja says
Hi Werra, this recipe is amazing if you use the correct noodles. The one we have mentioned or to be on the safer side use spaghetti for amazing results. If using 8oz noodles you have to cut down the broth to 2 cups . The sauces can remain the same .Hope this helps :) Do share your feedback with us after to make it.
Ekta says
Heu there!! What number of Barilla sphagetti do u use? I want to use Barilla gluten free spaghetti no 5( it comes as no 3, no 5 and no7). What will be the cook times? I am frustrated with the burn notice and mushy pasta/noodles
Soniya Saluja says
Hi Ekta, Barilla gf spaghetti no5 will work. Just follow the instructions.. no changes in the recipe. You can cut down the recipe in half 8oz too. Do shate your feedback with us once you make it
Jimmy G. says
Thank you for this recipe, it was awesome. I had almost everything in my kitchen, just had to pop in the grocery across the street to buy a bag of frozen oriental veggies mix and it was ready in a flash. I think I will add a couple of cashews next time before serving with the greens onions and sesame seeds. Will sure use it regularly !!!
Soniya Saluja says
Hi Jimmy , We are so glad to hear that you loved the chow mein recipe . Hope you try other recipe from the blog.. if you need recommendation go for the spicy thai noodle bowl :)
Kemm Blogg says
Is it ok to add one more cup of liquid than it is called for in this recipe? Some of my noodles did not cook properly and I think they were not covered in liquid. They were still hard and clumped together. I used the Chings brand of Hakka noodles. Otherwise I loved this dish. The flavor was excellent.
Lindsey says
Does the sriracha make it veery spicy? My kids do not like spicy. Could I hold it?
Soniya says
Hi Lindsey, no this chow mein is not spicy. You could leave it out if you want to. Enjoy it🍜👍
Tim says
I couldn’t find Hakka noodles, (don’t even know what they are) but I used rice noodles and got the same burn error. I found t liquid was completely absorbed, I thought of adding water but found the rice noodles kid of bland as it was. Would you recommend adding more broth in this case?
Tammy says
Can you please advise me how much spaghettini you would use to substitute? Thank you, I’m very excited to try this!
Soniya Saluja says
Hi Tammy, 8 oz spaghetti is good for 2 to 3 people ,so you can make 8oz or 16oz measurements for the liquid remains the same. Make sure you break the spaghetti in half and put it in the instant-pot criss cross pattern. Do check the garlic noodles for how to spread the spaghetti noodles in the IP .do share your feedback with us after you make it
Patricia Knight says
i love using ramen noodles frozen stir fry veggies and adding frozen shrimp or small bites of chicken. Comes out great.
Darlene says
Can you give direction for doing this recipe on the stove top. I’d like to try it but I don’t have an IP.
Soniya Saluja says
Hi Darlene, Boil the noodles as per instructions on stove top. Drain the water and rinse it with cold water so they dont stick. In a big pan add oil, veggies and give it a quick saute. add the saucemix mentioned in the recipes minus the water/broth .Add in the cooked noodles mix it well and serve. Hipe this helps 🥡🥡
Tonya says
Can you add chicken to this? How would that work?
Soniya says
Hi Tonya, add small pieces with the sauce. Then the noodles. The time doesn’t change.
Kerri says
Every time. I am using thin noodles and every single time I try to make this I get burn notice before it even comes to pressure. All liquid is gone.
Soniya Saluja says
Hi kerri, Sorry to hear that. This recipe is tried and tested with 2 brand and types of noodles which is mentioned in the pot . Regular spaghetti noodles works well and chings brand dried noodles. If you are going to use thin noodles in future add addition water or try the noodles mentioned in the post.
Hari says
Awesome. You are a genius. Whi I never thought of making it altogether? So I did this in my pressure cooker. I did 1.5 times the recipe & my noodles basic med egg type, needed a bit longer. My kids freakin’ lived it. It was simple af. I added deep fried crispy tofu that I made while the pressure cooker was on. Whole meal took 15 mins. They loved it. I love you.
Soniya Saluja says
Hi Hari, Thanks for sharing your experience with us. Glad your family and specially your kids loved it❤️ hope you try our other recipes too.stay safe.Thannks
Angela says
I saw another comment about using frozen veggies but can you clarify if they need to be defrosted first? Thanks!
Soniya Saluja says
Hi Angela, ye you can use frozen veggies. Just add them after the noodles and pressure cook . no need to thaw. Hope this helps !
Nancy says
The directions refer twice to “snap peas” rather than the snow peas shown. Snap peas would need more cooking than snow peas, I think.
Soniya Saluja says
Hi Nancy, it mentioned twice…. once (leave the broccoli and snap peas) and the second time add it and place the lid for 1 minute. You can keep it for 5 minutes or just cook it with the noodles. It’s up to you. Hope this helps :) enjoy the chow mein if you make it.
Elaine Hall says
Do you haveto use an instant pot??
Soniya Saluja says
Hi Elaine , No you don’t have too use. You Can boil the noodles the traditional way and stir fry the veggies in a pan add the sauces and then the noodles ! hope this helps :)
April says
I wonder, since all I have is thin spaghetti noodles, if they would work and not turn out into a sticky mess if I decreased cook time…
Soniya Saluja says
Hi April , for thin spaghetti pressure cook for 4 minutes. It should work fine and your noodles won’t turn mushy. Do share your experience with us.
Ali kaurloto says
Hi this looks amazing! My IP is still in the mail, but my kids are begging me for vegan lo mein tonight. I have all the ingredients. Am I able to cook the Sauce in pan and possibly add cornstarch to thicken if needed? I will then cook the veggies and noodles separately and then combined together. Not sure if you’ve made this without an IP but any advice would be much appreciated! Thanks!
Soniya Saluja says
Hi Ali, thanks for reaching out to us.. boil the noodles in hot water ,drain and set it a side.. in a wok add oil all the vegetables ( skip the broth in the sauce mix) and add the other sauce in the veggies + cooked noodles give it a mix with tongs. Serve. Hope this helps :)
Shilpa Goyal says
Really appreciate the very quick response
Soniya Saluja says
Happy to help😄
Shilpa Goyal says
I was trying to understand the quantity of water to add in the instant pot.
Is16oz noodles same as 4 slabs of chings noodles, if I’m using only 2 slabs, should i just add 2 cups of water, coz for 16oz u have used 4 cups.
Sorry, if my qn sounds dumb, a new ip user.
Soniya Saluja says
Hi shilpa, nothing dumb a out asking questions :) we are hear to answer! Yes cut the broth to half that’s 2 cups. Do share you experience with is after you try it.xoxo
Jen says
Used lo mein noodles cooked for 5 mins and it was a sticky mess. The flavor was delish though.
Soniya Saluja says
Hi Jen, sorry to hear that it was sticky. There is a reason I have mentioned Chings brand noodles or spaghetti noodles for this recipe. All lo mein and chow mein noodles in the stores are of different sizes some are thin some are thick. Glad to hear you liked the flavors. Do give it a try with spaghetti noodles…you won’t be disappointed. Thanks for sharing your experience with us.
Parm says
Hello. I’m going to try this recipe. Such good reviews! Once prepared, how long does this recipe stay fresh in the fridge?
Soniya Saluja says
Hi Parm, the chow mein will stay good in the fridge for 3 days.
Karen says
I halved the recipe because I had an 8 oz package of wide rice noodles in my cabinet. It came out perfect and we all enjoyed.
Your blog is my first stop when I’m looking for pressure cooker recipes. Thank you!
Soniya Saluja says
Hello Karen, So glad to hear your feedback! hope you try other recipes from our blog .xoxo
Laura Ksyniak says
I really liked the flavor of this chow mein and I love how easy it was, but the noodles were a little sticky/mushy. I used the recommmended Hakka noodles. I’m wondering what I could have done differently to make the noodles a little less sticky.
Soniya Saluja says
HI LAURA, Thanks for sharing your experience with us.Now that you have made it I would recommend adding 1 tbsp of oil in the sauce and once the it cooked and when you open the lid make sure to separate the noodles as mentioned in the post and then add the veggies it .You could add some more water or soy sauce if you find the noodles are dry after its cooked. Do give these tips a try next time and you will nail them.
Sue says
your recipe sounds delicious and I want to try it but I’m curious is why you hit the saute button when you put everything in and then just directly put it to manual and cook it, are you supposed to saute it for a few minutes first?
Soniya Saluja says
Hi Sue, the only reason was to make the process faster. You can definitely skip the step and dump and pressure cook :) hope you enjoy this delicious chow mein recipe.
Mary says
Deelish!! I made a few changes. I started by sauteeing a lb of low fat ground turkey with half a large onion and two large spoonfuls of minced garlic in sesame and vegetable oil. Added red pepper flakes and salt. Made the sauce mixture with part chicken broth and part Better Than Bullion Garlic. Used gochujang instead of ketchup and extra Siracha. Instead of cabbage and carrots I used broccoli slaw. I used spaghetti and made sure to like them like pick up sticks! As someone suggested I drizzled more sesame oil over the noodles and veggies. when it was done I added the broccoli and snow peas along with more broccoli slaw. My husband said it was the best IP dish I have made!
Soniya Saluja says
Hello Mary, we are si glad to hear your feedback! Hope ti mke more recipes from our blog..xoxo
Lin White says
I want to make this today. I love chow mein, my family not so much…yay, more for me! If I use spaghetti which I have on hand but only use 8 ounces, I should halve all the ingredients including broth, right?
Soniya Saluja says
Hi Lin, definitely yay for you 💁♀️😀 you are correct! If you want to make half the recipe cut the broth half too.The time remains the same . Do share your feedback with us xoxo
Sweta says
Tried this today with Inchin Bamboo eggless noodles. Took Few mins more to cook but turned out yum. Finished it in no time and shared with the neighbours too !
Soniya Saluja says
Hey Sweta, so glad to hear your experience with us. Xoxo
Soniya Saluja says
Hi Nikki, when the noodles are done add the broccoli and the snap peas and let it sit for few minutes it can be anywhere between
1 to 5 mins depending on how crunchy you like your broccoli(while your ip is ok warm) the steam from the hot noodles cooks the broccoli and snap peas. Sorry about the burn notice.
Simi says
I have made this recipe so many times and it has never disappointed me… Today I made it for a get-together and received great compliments.Thanks for this amazing chow mein recipe 5✳️✳️✳️✳️✳️
james says
looks good -sense I live alone-I will have to cut it to 1/4-thank you-james
Soniya Saluja says
Hi James, you are correct, you can add additional veggies an sauce according to your taste. just decrease the noodles and water . 8 oz noodle should be good for you with some leftovers for next day :)
Do share your feedback with us
Erin says
I’d like to give this a try as I usually have some form of Asian noodle on hand. I’ll probably use rice noodles, lo mein or ramen. I wanted to clarify something especially since other people from commented on their issue. I’ve always heard to half the cooking time on the package of noodles when using the instant pot. I’ve successfully made Mac and cheese, pasta and sauce, and a couple other noodle dishes following this rule. From experience any Asian noodle will be over cooked at 5 mins in the IP probably even stovetop. Is it safe to assume cook time is more likely 2-3 mins? I’m aware fresh veggies will need about that amount of time. Frozen will be over cooked to an extent. Thanks!
Soniya Saluja says
Hi Erin, the problem with Asian noodles is that they come in so many different size. Some are too thick some are thin. That’s why I recommend the brand which works the best. If you want to make it and if you can’t find the perfect noodles use spaghetti noodles. The time changes if you are using ramen noodle and rice noodles.
Do share your feedback with us if you make it.
Belqui says
This looks like such an easy recipe! I must try it! I recently got my first instapot and I am so scared of using it. I think this will be my first recipe I make in it! Thank you!
Alexandra @ It's Not Complicated Recipes says
Just another delicious reason to get an instant pot. YUM!
Debra Klein says
Always looking for more insta pot recipes….especially veggie centric. I doubled the veggies and the sriracha and skipped the sugar…..it was an AWESOME meatless monday meal. Pinning for future reference. Thanks.
Nelofar Shaik says
Wonderful recipe. I just love spaghetti or anything of that section. will try for sure. Thank you
Allie says
Did anyone get the burn message? I am an experienced IP cook, followed the recipe as written. I didn’t saute anything, just dumped everything in.
Soniya Saluja says
Hey Allie, sorry to hear you got a burn notice. Never recieved a complaint about this recipe getting a burnt notice. What kind of noodles did you use? May be they were thick and absorbed lot of water.
Chris says
Quick question: making this tonight and wondering if I put the noodles in “raw” or already cooked? Saw the sauté mode to start and made me wonder. Thanks in advance and looking forward!
Soniya Saluja says
Hi Chris, the noodles/Spaghetti goes raw in the pot. You can dump the sauce/noodles and veggies in the inner pot without pressing saute and directly hit pressure cook button. Do share you feedback with us after you make it💁😁🍜
Jan says
We loved this recipe, and used spaghetti noodles and low sodium soy sauce to lower the sodium, and it will be made again and again. Thank you!
Vered says
I made this last night for the first time in my 8 qt IP using angel hair pasta at high pressure for 2 minutes and quick release. I followed the recipe exactly except for drizzling a little extra sesame oil over the stacked ingredients before I closed the lid. It was perfect. I did add gochujang sauce to my dish to increase the spice. This recipe is easy and versatile. Meaning, I think I’ll be able to modify the ingredients without ruining the dish. It’s a keeper.
Soniya Saluja says
Hi Vered,So happy you hear that♥️ do try other Recipes from our blog♥️
Clo says
What time and pressure would u reccomended for non ip, normal pressure cooker ?
Soniya Saluja says
Hi Clo,.Cooking on a stove top will be a better option. The flame size, the size of pressure cooker etc makes it a guess work. I would recommend using a wok or something similar instead of a non IP normal pressure cooker
Karen says
Thank you for this recipe! I couldn’t find Hakka noodles but I found some Japanese ramen noodles that worked pretty well. A little mushy, but still good. I just ordered some on Amazon for next time. :) Next time I will double the veggies and all seasonings, as it was pretty bland for my taste. We like a lot of flavor so it’s a great base!
Soujanya says
Hi,
I have the 5.3 oz packet of noodles, this one
https://www.google.com/search?q=chings+hakka+noodles+16+oz&newwindow=1&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiXkpz_rajiAhUFKa0KHaMlDTwQ_AUIDygC&biw=1272&bih=692#imgrc=G_qxWix-wbFGbM:
how much water is required for this. Thanks
Soujanya says
Also, when to add veggies (carrot, capsicum)
Soniya Saluja says
Hi soujanya, first add the liquid, the noodles then the veggies.
Soniya Saluja says
You will need 1-1/4 cups of water for 1 pack
Sonia says
What is veggie broth?
Priti says
The veg Chow Mein noodles recipe was an instant hit. Must say this is the best recipe I found to make in Instant Pot. So quick and no mess , full proof recipe. I am so impressed with this recipe that I am going to end up eating more Chow Mein in future. 😊
Fay says
Tweaked the recipe a little by using rice wine vinegar and added hoisin and chicken thighs. Delish!!
Soniya Saluja says
Hi Fay, So glad to hear that ❤️ hope you keep making it💁🍜Thanks for sharing your feedback with us. XOXO
Satya says
How much water do I add for sphagetti to be cooked ?
Soniya Saluja says
Hi Satya, as mentioned in the recipe .just break the spaghetti noodles and follow the rest of the instructions.
Emily says
I just made this and followed everything exact and mine came out overcooked too. Mainly the noodles were mush. So my dish doesn’t really resemble chow mein :( might see if I can flash fry this to dry it out more.
Pianino says
Could we use angel hair or thin spaghetti instead of hakka noodles? Look forward to trying this out!
Soniya Saluja says
Hi Pianino, we have made this with spaghetti and it works well this Recipe no change in time. Do try and share your experience with us
Julia says
HI There! How would I adjust for udon noodles? Its all I have on hand right now and won’t be able to get to the store before I get home and the kids demand dinner :)
Soniya Saluja says
Hi julia, glad you liked this recipe and want to try it with udon noodles :) but we have not yet tried it with udon noodles so cannot help you with it. I can suggest go for 2- 3 mins cook time. Do share your experience if you try it.
Grimma says
Yes, this sounds great and easy to make. Unfortunately — even with following the directions and ingredients EXACTLY — it came out horribly mushy.
Soniya Saluja says
Hi Grimma, sorry to hear about your experience :( what brand of dried noodles did you use? The dried noodles come in lot of different varieties some are very thin /thin / thick/ very thick..if your noodles are thin they will end on a mushy side. Try just 2 mins pressure cook next time or use spaghetti :) hope you perfect nit next time to try it ❤️
Eva Harris says
Has anyone used frozen veggies? I bought a bag of frozen vegetable stir fry, so it has all the vegetables called for.
Soniya Saluja says
Hi Eva, we do use stir fry veggies sometimes (comes handy on days when you don’t have veggies in the fridge) wash them and add them after the noodles are done and let them rest for 5 mins in the instant pot before serving.
Angel Galloway says
Tasted fabulous however the noodles and veggies (except broccoli) were overcooked. Think I’ll try again and lessen the cook time.
Sai says
Hi…I am planning to use the millet and brown rice ramen from Costco. How long should I cook and how much water should I use for 14 oz? Thanks
Soniya Saluja says
Hi Sai, if you are using ramen noodles the water ratio changes and time too
1 pack ramen noodles+1 cup water + 0 min pressure cook + QR.Hope this help.
Erin says
I am a little confused. If I use ramen noodles, I don’t use pressure cook?! Thanks so much!
Soniya Saluja says
Hi Erin, in simple words :) Set Instant Pot to High “Pressure” for 00:00 minutes. Turn valve to Seal. When the timer goes off, turn valve to Vent to Quick release the pressure. Your ramen noddnoo are perfectly cooked. But the water ratio changes 1pack ramen 1 cup water. Hope this solves your confusion :)
Angela Chow says
This recipe looks delicious. I’ve never cooked any type of noodles in the instapot but want to try this one.
Do you think it would be okay to replace the Hakka noodles with spaghettini noodles ? And would the liquid ratio be the same?
Soniya Saluja says
Hi Angela, Thanks..glad you liked the recipe :) Yes you can. Use spaghetti noodles instead of dried noodles the water and time remain the same :) do share your feedback after you try it! XOXO
Bianca says
I just made this and there was way too much liquid for the amount of spaghetti noodles I used. I’ll be draining it, but that takes away a lot of the flavor :/
Soniya Saluja says
Hi Bianca, the use of spaghetti noodles can be the reason for excess water. Try adding 1/2 cup less liquid if you are going to make again with spaghetti noodles :) hope they cook perfectly next time ! Thanks for sharing your experience with us
Donna says
Looks great and want to try it, my husband is a meat lover so would have to add meat. I saw where someone added chicken thighs. How would adjust the recipe to cook chicken thighs or other meat?
Soniya Saluja says
Thanks Donna, well all you need to do is add small chicken pieces and saute it for few minutes in some oil and proceed wit the recipe.No need to adjust time or liquid. You can definitely add few tbsp of soy sauce or hoisen sauce . Do share your feedback with us :) xoxo
Karen Havran says
I got a burn readout so immediately released the pressure. The noodles were overcooked and stuck together. Any suggestions?
Soniya Saluja says
Hey Karen, what noodles did you use and how much? When you open the lid after 5mins you need to stir the noodles nicely cancel and put the lid on for 1or 2 mins (not on pressure)so the uncooked and the tangled noodles get cooked.the recipe is tried byany with great results… Hope this helps :)
Ak says
Can I use ramen instead of Hakka noodles
Soniya Saluja says
Hi Al, if you are using ramen noodles the water ratio changes and time too
1 pack ramen noodles+1 cup water + 0 min pressure cook + QR.Hope this help :)
syamalablog says
Soniya, thanks for this awesome recipe. It’s super easy and tastes really good too. I made it last night but used water instead of broth.
Soniya Saluja says
Hey syamala, we are so glad to hear that💁❤️ Thanks for sharing your experience with us..keep try out other IP receipes from our blog❤️ xoxo
Chantal's Corner says
Ooh this dish sounds absolutely delicious, and so easy to do! I’ll have to share with my husband (he’s the cook).
Joan says
I love everything in this dish and I know. I would definitely love it.
Andrea says
What kind of vinegar did u use?
Soniya Saluja says
Hi Andrea we used white plain vinegar.. but you can use any vinegar not your choice :)
Blythe Alpern says
This recipe has so many of my favorite ingredients. I love mixing sesame oil, soy sauce and siracha into my Asian dishes.
Jane says
Can you use regular soy sauce? The store didnt have any dark.
Soniya Saluja says
Hey Jane, yes you can use regular soy sauce! Do share your feedback with us after you try it💁❤️
XOXO
inthemadkitchen says
My mouth is watering just looking at the photos – sounds amazing!
Emma says
Any suggestions for a substitute for sesame oil? I’m allergic. We cannot use peanut oil either as my son is allergic!
Soniya Saluja says
Hi Emma, you can skip the sesame seed and oil if you have allergic to it.
biscotti and a ph.d. says
This looks and sounds really good! I’m always a fan of Instant Pot recipes, and I love that this has a lower sodium content than traditional takeout!
Dani shuttleworth says
This chow mien looks delicious! Very simple and to make!
Madi Rowan says
This chow mein looks SO good! I love meals like this…so easy & so delicious! And I’ve never thought to make something like this in a slow cooker…genius!
-madi xo | http://www.everydaywithmadirae.com
Leanne Wong says
Love your instant pot recipes – easy to make and delicious. This vegetable chow mien looks super yummy!
geekydaddydave says
This meal sounds awesome. I love chow mein and the instant pot has become my best friend lately!
JoAnne says
This was dinner tonight. Easy, tasty and made lots. I’d add double the veggies next time, but otherwise really yummy.
Krithika says
Yummy!! Which brand noodles did you use?
Soniya Saluja says
Hi krithika, we have used Ching’s Hakka noodles. The links are after the recipe.
GUNJAN C Dudani says
I love all your instant pot recipes. they are amazing and easy too.
priya says
This is a great recipe and I am already drooling. But how much water should I add to the IP for the noodles to cook.
Soniya says
Hi Priya, as mentioned in the recipe.. if you are using 16oz dired noodles. It will be 4cups of water or veggie broth. Do share your feedback with us after you make it.
Jessica Formicola says
I would recommend this recipe to anyone! It was a hit with the whole family!
Karen Kelly says
I love my instant pot but I haven’t used it yet to make noodles. I always worry they will come out mushy but these look perfectly cookies. I know my kids will love this recipe!
Andrea Metlika says
Wow, you weren’t kidding. This is really quick and easy to make. Looks fabulous!
Dannii says
We are loving making noodle dishes in our instant pot at the moment. Yours looks delicious!
Jacqueline Meldrum says
What a great idea for a quick meal. I could eat a big bowl of that right now! Sharing!