Instant Pot Peanut Noodles
Instant Pot Peanut noodles - delicious stir-fry style noodles in a peanut butter-garlic-chili sauce. So much better than regular takeout!
Servings 4
Calories 346kcal
Equipment
Ingredients
- 250 grams Lo Mein noodles or use spaghetti noodles
- 1/2 cup Bell peppers sliced thin
- 1/2 cup mushrooms chopped
- 1/2 cup carrots sliced thin
- 3-4 garlic cloves finely chopped
- 1 tbsp sesame oil
- salt, if required
- ½ lemon
- Crushed peanuts and toasted sesame seeds for garnish
For the sauce
- 3 tbsp creamy peanut butter
- 1 tbsp chili paste such as gochujang (or any chili sauce of your choice)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce use a low-sodium variety
- 1 tbsp oyster sauce
- 2¼ cup water
Instructions
- Turn on the Saute mode on the Instant Pot and add the sesame oil.
- Once the oil is hot, add the garlic and saute for a minute until fragrant. Then add the veggies and continue to saute for around 4 minutes until tender (they should be crisp, and not overcooked).
- Hit Cancel and keep the veggies aside in a bowl.
- In a small bowl, whisk together the ingredients listed under ‘sauce’. Check for seasoning, and add salt or adjust chili sauce if needed.
- Add the sauce to the Instant Pot, followed by 2+¼ cup water. Whisk to combine.
- Break the lo mein noodles and place them in the Instant Pot. Push them down to submerge them as much as possible.
- Close the lid of the Instant Pot and Pressure Cook for 4 minutes. Once the cooking cycle is complete and the IP beeps, manually release pressure (quick release).
- Add the reserved veggies, and add a the juice of half a lemon.
- Using tongs, gently toss the noodles and veggies.
- Garnish with toasted seasme seeds, crushed peanuts and serve.
Nutrition
Calories: 346kcal | Carbohydrates: 54g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 633mg | Potassium: 259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3256IU | Vitamin C: 33mg | Calcium: 18mg | Iron: 1mg