Instant Pot Hakka Noodles

Instant Pot Hakka Noodles is a vegetable-based noodle dish quite similar to vegetable Chow Mein. This dish is particularly famous as Indo-Chinese street food, often served with Indian-born gobi Manchurian and paneer chili. Here is my instant pot version of instant pot Asian noodles or chow mein.

4.20 from 5 votes

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Course: Main Dish

Cuisine: Asian, Chinese, Indian

Keyword: Chinese noodles, Hakka noodles, Indo-chinese stir-fry noodles, Instant pot hakka noodles

Prep Time: 10

Cook Time: 4

Servings:

Calories: 310kcal

Author: Sophie

Cost: $6

Equipment

Instant pot

Ingredients

To Saute Vegetables

1 tablespoon vegetable oil
3 cloves garlic finely minced or chopped
½ inch ginger minced
½ cup green onion white part chopped and green part for garnish
½ cup carrot julienned
½ cup broccoli florets
⅓ cup green beans cut into ½ inch pieces
½ cup sliced mushrooms
½ cup grilled or air-fried tofu
Salt and pepper to taste

To Stir-fry Noodles

3.5 cups water or vegetable broth
2 tablespoon dark soy sauce
1 tablespoon red chili sauce or sriracha sauce
1.5 tablespoon ketchup
1 tablespoon rice wine vinegar
16 oz Hakka noodles
Salt and pepper to taste

To Garnish

2 tablespoon green onion chopped
1 tablespoon hot sesame oil
Toasted sesame seeds to garnish

Instructions

Turn on the SAUTE mode on your Instant Pot and wait till the display shows “hot.”
Now add half of the cooking oil and sauté the green veggies (broccoli and beans) until lightly brown. Set aside.
Add rest of the cooking oil and add in minced ginger and garlic and saute for few seconds.
Then add all the other veggies (green onion white parts, carrot, and mushrooms), salt and black pepper and give a good stir.
Stir and saute for 1 minute till veggies start to sweat. Do not cook till the veggies are mushy.
Place noodles over the sautéed veggies, add water or veggie broth, and add all sauces. Alternatively, mix the sauces in water and add it over the noodles. Try to push the noodles in to the liquid.
Now close the instant pot lid, and turn valve from the VENTING to the SEALING position. Set the instant pot to manual with cooking time set for 4 minutes.
After the IP beeps, quick release the pressure and open the pot. Mix in the sautéed green veggies and tofu if using, and give a good stir.
Add smoked sesame oil and use a fork to separate the noodles sauce with the tongs.
If you see some water or sauce in the pot, it’s totally alright. The noodles absorb the sauce and water even while they are hot.
Adjust salt and pepper if necessary and add more sauce if needed. Cover with lid and rest for 2-3 minutes.
Serve after 3-minutes with your favorite sides or as it is.

Notes

For a gluten-free version, use rice noodles and change the cooking time to 2 minutes.
Also, replace the soy sauce with Tamari for a gluten-free version.

Nutrition