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Instant Pot Vegetable Chow Mein

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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!

Soniya Saluja

Soniya Saluja

instant pot chow mein noodles (1)

Vegetable Chow Mein Recipe Video

So what is so unique about this Vegetable Chow Mein Noodles 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 chow mein 🍜 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.

instant pot chow mein noodles (1)

Quick and Easy Instant pot Lomein 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 chow mein noodles (1)

Instant pot Lomein 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.

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One Noodle Different names

 Hakka Noodle, lomein 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 Asain 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.

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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.

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Easier than the traditional Vegetable Chow Mein made in a wok

I have always made noodles by boiling them followed by mixing them in a wok with the veggies and was always worried about the effort needed to have multiple utensils and be there to monitor the whole process. 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 with the instant pot.

instant pot chow mein noodles (1)

 Let’s get back to how delicious this Vegetable chow mein dish is and how easy it is to make. The texture and flavor of the noodles really make this dish, and you can’t argue with the simplicity of the ingredients. In fact, I bet you have everything you need in your kitchen right now! Feel free to substitute veggies in and out per your taste and what you have on hand. Everything cooks together in one pot and there is no need to drain water from the noodles. This meal is ready in less than 15 minutes from start to finish!

 

Instant Pot Vegetable Chow Mein

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!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 16 oz hakka noodles
  • 1 cup snow peas trimmed
  • 1 cup broccoli florets
  • 1 cup cabbage / thinly sliced
  • 1/2 cup celery/ chopped
  • 1/2 cup green onion
  • 1/2 cup bell peppers / thinly sliced
  • 2 carrots peeled and sliced into matchsticks
  • 4 cups veggie broth low sodium / water
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 2 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vinegar
  • 1 tbsp sriracha sauce / any red chilli sauce
  • 1 tbsp ketchup
  • 1 tbsp light brown sugar

Instructions

  1. 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.
  2. Set to saute function and Pour the above sauce into the pot.Spread noodles in the pot. Add ginger,garlic and vegetables on top( except broccoli and snap peas)
  3. Seal your Instant Pot and set to manual, high pressure, 5 minutes.
  4. When Instant Pot is done cooking, do a quick release (do not do the natural release as it will cause the noodles to overcook).
  5. 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.
  6. Open the lid and dish out .Sprinkle some sesame seeds and green onion and serve.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 145 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 9mg Sodium: 767mg Carbohydrates: 23g Fiber: 5g Sugar: 10g Protein: 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.
© Soniya Saluja

 

 

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    Comments

    1. 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.

      Reply

      • 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

        Reply

    3. 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 :)

      Reply

      • 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.

        Reply

    4. Yes, this sounds great and easy to make. Unfortunately — even with following the directions and ingredients EXACTLY — it came out horribly mushy.

      Reply

      • 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 ❤️

        Reply

    5. Has anyone used frozen veggies? I bought a bag of frozen vegetable stir fry, so it has all the vegetables called for.

      Reply

      • 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.

        Reply

    7. 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

      Reply

      • 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.

        Reply

          • 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 :)

            Reply

    8. 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?

      Reply

      • 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

        Reply

        • 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 :/

          Reply

          • 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

            Reply

    9. I got a burn readout so immediately released the pressure. The noodles were overcooked and stuck together. Any suggestions?

      Reply

      • 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 :)

        Reply

      • 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

        Reply

    14. This recipe has so many of my favorite ingredients. I love mixing sesame oil, soy sauce and siracha into my Asian dishes.

      Reply

      • 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.

        Reply

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