Instant Pot Sesame Noodles
It’s been a minute since I’ve posted any new Instant Pot recipes on the blog, and what better way to make a return than with this delicious side dish of Instant Pot Sesame Noodles.
These noodles are the perfect side dish for your favorite Asian inspired meals.
They couldn’t be any easier, especially with the help of your Instant Pot.
Start by adding some sesame oil to your pot and set to the ‘Sauté’ function.
Add in the sliced mushrooms and garlic. Cook for a few minutes.
Pour in the chicken broth, and stir to deglaze the pan and help prevent the Instant Pot from giving a ‘burn’ error message while cooking the noodles.
Next, add the noodles.
I love to use a thick spaghetti for this recipe, like bucatini, but anything should work here.
Whatever kind you use, break the noodles in half so they fit into the pot and are submerged in the broth. Top with butter.
Secure the lid on the Instant Pot and set on high pressure for 8 minutes, before doing a quick release at the end of the cook time.
While the noodles finish cooking, mix together the oyster sauce, hoisin sauce, sriracha (if you need a little spice in your life), and the sesame seeds.
When the steam has finished releasing, remove the lid and stir in the sauce mixture. Let sit for a few minutes to thicken.
Serve these with my ‘Better Than Takeout’ Beef & Broccoli, Honey Asian Baked Cod, or Sweet and Sour Pork Stir Fry.
Or heat up your favorite orange chicken found in the freezer section of the grocery store.
I won’t tell anyone.
Instant Pot Sesame Noodles
This recipe for Instant Pot Sesame Noodles is the perfect quick and easy Asian side dish. Panda Express copycat for garlic noodles with mushrooms.
Ingredients
- 2 Tbsp Sesame Oil
- 8 oz Mushrooms, sliced
- 4 cloves Garlic, minced
- 1 1/4 cups Chicken Broth
- 8 oz Spaghetti, broke in half I use bucatini
- 1 Tbsp Butter
- 2 Tbsp Oyster Sauce
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Sesame Seeds
- 1/2 Tbsp Soy Sauce
- 1 tsp Sriracha optional
Instructions
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Set the Instant Pot to 'Sauté' and add the sesame oil to the pot. Let it heat for a minute or two and then add in the sliced mushrooms.
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Cook the mushrooms for a few minutes, and then add in the minced garlic until fragrant. Stir and cook, making sure not to burn.
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Pour the broth over the mushrooms and garlic, scrape the bottom of the pan and deglaze the pot, removing any browned bits from the prior step.
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Turn off the 'Sauté' function and then add in the broken spaghetti to the pot. Make sure it is submerged in the broth, but Do Not Stir. Some of the noodles may stick above the broth, but that is fine.
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Top noodles with butter and then secure the Instant Pot lid and hit 'Manual' on High Pressure for 8 minutes. Quick release when done.
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While the noodles are cooking, whisk together the oyster sauce, hoisin sauce, sesame seeds, soy sauce, and sriracha.
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When the Instant Pot is finished with its quick release, remove the lid and stir in the sauce mixture. Let it sit in the pot for about 5 minutes to allow the sauce to thicken.
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Garnish with more sesame seeds and serve with your favorite Asian meal.
Recipe Notes
- If you want to make this a one pot meal, add about 8 oz bite-sized beef or chicken and sauté with the mushrooms in the first step.
Did you make this recipe?
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Is there chicken added to this dish as I see coated chicken bits within this dish yet it is not mentioned or what is it?
I served these noodles with a different chicken recipe. You can find it under sesame chicken on my website. Or use plain cooked chicken breasts. I’ve even made these to be served as a side to a frozen orange chicken meal.