Chili Garlic Noodles Instant Pot
Chili Garlic Noodles Instant Pot will reward you with perfectly cooked al dente noodles in a spicy sauce every single time. This Instant Pot Chili Garlic Noodles is a 15 mins recipe and so perfect for busy weeknights.
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Servings: 3 people
Calories: 485kcal
Cost: $2
Equipment
Ingredients
- 8 oz thin spaghetti noodles broken into half thin variety, 226 g
- ½ tbsp Finely Chopped Garlic.
- ½ green bell pepper thinly sliced
- ½ red bell pepper thinly sliced
- 1 medium carrot thinly sliced like match sticks
- 2 tbsp Avocado oil
For the Sauce
- 3.5 tbsp light soy sauce
- 2 tbsp Chili garlic sauce
- 1.5 tbsp Hoisin Sauce
- 1 tbsp Sriracha sauce.
- 1 tbsp Rice vinegar
- 1 tbsp sesame oil lightly toasted sesame oil tastes fabulous
- ½ tbsp brown sugar
Liquid
- 2 cups water or chicken broth
Garnish
- ½ tsp lightly toasted white sesame seeds **read NOTES
- 3 scallions chopped into 2 inch long pieces use only green parts
Instructions
- Set the Instant Pot on SAUTE function and set it on NORMAL heat settings.
- Add oil and thrown in the chopped garlic when the oil becomes moderately hot. Saute for just 30 seconds.
- CANCEL the SAUTE function and add in the liquid. De-glaze the pot.
- Now, add the spaghetti noodles in a bird nest patter or a zig zag pattern. Avoid dumping them all at once. Once, you are done gently tap the spaghetti noodles with the help of your spatula so that they get one coat of the liquid. DO NOT STIR.
- Layer the sliced veggies on top of the noodles. If you prefer crisp crunchy veggies do not add them now. Do not STIR anything in the pot.
- Cover the lid of the Instant Pot and seal the valve. PRESSURE COOK on HIGH for 4 minutes for al dente noodles that won't fall apart and 6 minutes for softer noodles.
- Once the pressure cooking cycle is over wait for about 3 minutes of Natural Pressure Release and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid of the pot carefully.
- You'll be left with little liquid. and softer veggies Don't worry the cooked noodles will absorb the liquid beautifully once you begin the process of de-tangling the noodles.
- CANCEL the PRESSURE COOK function and de-tangle the noodles gently with the help of a fork and in the process mix in the cooked veggies with the noodles.
- Now, set the Instant Pot on SAUTE and keep it at LOW.
- Add all the sauce ingredients mentioned above in the "For the Sauce" section. Add the brown sugar in the light soy sauce and mix it to incorporate first and than add it to the pot. This will help to dissolve the sugar fast.
- Toss the noodles in the sauces for about 2-3 mins. Turn off the Instant Pot and garnish with the scallions and toasted sesame seeds. Serve hot with more Chili garlic Sauce and red pepper flakes if you prefer really spicy food. Enjoy!
Video
Notes
- Measuring Units Used, 1 Cup = 240 ml & 1 teaspoon = 5 ml.
- Lightly toasted White Sesame seeds: Lightly toast the white sesame seeds over medium high heat stirring frequently and until they turn slightly golden in color. Toasted sesame seeds add great depth of flavor to a dish and also tastes yum with lots of nutty flavor minus any bitterness.
- Veggies consistency: Today's recipe will reward you with softer veggies.
- For Crisp crunchy Veggies: Do not pressure cook the veggies along with the noodles. Instead add them to the cooked noodles before adding the sauces. Mix everything together, mix the sauces and saute for 2-3 mins. Than cover the pot and let the noodles rest for 5-10 mins. The residual heat will cook the veggies and keep them crisp and crunchy. Always thinly slice the veggies.
- For very spicy noodles: Double the amount of sriracha. Also add red pepper flakes.
- Non-spicy Noodles: Skip the sriracha from today's recipe.
- Never mix or stir the spaghetti noodles after adding them to the Instant Pot. Gently press them down with the help of your spatula to coat them with water.
- Al dente Noodles: 4 mins High Pressure/ 3 mins Natural Release. The noodles won't fall apart.
- Softer Noodles: 5-6 mins High Pressure / Quick Release. The Noodles will fall apart, imagine soggy noodles!
Nutrition Facts
Chili Garlic Noodles Instant Pot
Amount Per Serving
Calories 485
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 2005mg87%
Potassium 388mg11%
Carbohydrates 72g24%
Fiber 5g21%
Sugar 11g12%
Protein 13g26%
Vitamin A 4211IU84%
Vitamin C 49mg59%
Calcium 45mg5%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 485kcal | Carbohydrates: 72g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2005mg | Potassium: 388mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4211IU | Vitamin C: 49mg | Calcium: 45mg | Iron: 2mg