Instant Pot Spicy Sesame Noodles and Vegetables

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recipe by Janet Zimmerman

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

When I discovered I could cook Chinese noodles in the Instant Pot®, my life changed. Okay, not really—but it was a great trick to have up my sleeve. For noodles, I use the KA-ME brand, but you can also substitute ramen noodles. In this recipe, the noodles cook at the same rate as the vegetables, and the cooking liquid turns into a sauce. Dinner is served!

Inspired by:

recipe updated Jun 16, 2020


  • Water icon
    1.25 cups (300ml)
  • Soy sauce icon
    Soy sauce
    1 tbsp (15ml)
  • Sesame oil icon
    Sesame oil
    2 tbsp (30ml)
  • Garlic clove icon
    Garlic clove
  • Sriracha sauce icon
    Sriracha sauce
    1 tbsp (15ml)
  • Chinese wheat noodles icon
    Chinese wheat noodles
    ½ cup
  • Snow pea icon
    Snow pea
    1¼ cups
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Carrot icon
    1 (50g)
  • Scallion icon
    1 (15g)
  • Roasted peanuts icon
    Roasted peanuts
    2 tbsp (30g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add water, soy sauce, sesame oil, garlic clove and sriracha sauce to the inner pot
  2. Layer with chinese wheat noodles evenly
  3. Add snow pea, red bell pepper, carrot and scallion to the inner pot
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, Low, 0 min
  6. Quick release
  7. Stir the noodles and vegetables together
  8. Add sesame oil to the inner pot and mix
  9. Sprinkle with roasted peanuts
  10. Garnish with scallion greens
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