Set the Instant Pot to ‘Saute’ mode and adjust the setting to ‘More’. When the display reads ‘Hot’, add oil.
Once the oil is heated, add onions. Cook the onions for about 3-4 minutes until it starts browning on the edges.
Add ginger garlic paste and saute for about a minute to make sure the raw taste disappears.
Scrape the bottom of the pot to make sure onion bits are not sticking. Add water.
Break the noodles in half and place it into the pot in layers. Make sure the noodles are submerged in water.
Pressure cook for 4 minutes at high pressure [see note on cooking time]. When the cooking cycle is complete, release pressure.
The noodles may be a little watery, but they will absorb the liquid in a few minutes. Use a fork to separate any noodles that are clumped.
Add the veggies and mix them in. They'll cook in the residual heat. [You can use frozen veggies, too - no need to thaw].
Mix all the ingredients under the sauce section in a bowl. Pour the sauce over the noodles.
Use tongs to coat the noodles with sauce. Do a taste test and add salt as needed. To finish it off, add sesame oil and sprinkle sesame seeds on top.
Garnish with green onions before serving.
Stovetop Instructions
Cook the noodles as per the package instructions. Rinse under cold water and set aside.
Mix all the ingredients under the sauce section in a bowl and set aside.
Add peanut (or avocado oil) to a large wok or skillet kept over medium heat.
Once the oil is heated, add onions and ginger garlic paste
Cook the onions for about 2-3 minutes, and then add the veggies (reserve the green onions for later).
Continue to cook for another 2-3 minutes. Add the sauce and mix well.
Add the cooked noodles to the wok. Use tongs to coat the noodles with sauce.
Do a taste test and add salt if needed.
To finish it off, add sesame oil and sprinkle sesame seeds on top.
Garnish with green onions before serving.
Notes
Instant Pot cooking time for noodles/pasta
The formula is simple - recommended cooking time on the box divided by 2 + 1 minute. For example, if the guideline on the box says 11 minutes, you should round it down to 10 minutes. Divide by 2 to get 5 minutes, then add 1 minute for a total cooking time of 6 minutes.If the pasta box shows a range, e.g., 11-13 minutes, I pick the middle number in the range, which is 12. I would then do the math as per the formula above and cook the pasta in the Instant Pot for a total of 7 minutes.
Variations and substitutions
Chinese cooking wine: You can substitute it with mirin (Japanese cooking wine). If you don't have either, use a tablespoon of hoisin or oyster sauce to get that sweet, tangy, and savory taste.
Dark soy sauce - Gives the dish the restaurant-like deep brown color and the umami taste. If you don't have it, substitute it with regular soy sauce.
Mix up the veggies - you can add broccoli, spinach, bok choy, mushrooms, snow peas
Frozen stir-fry veggies - Though typically cabbage, carrots, and bell peppers are used, I often use frozen storebought stir-fry mix as I have while shooting for this recipe.
Noodles - Egg noodles work great but feel free to use yaki soba noodles, spaghetti, bucatini, linguine, or fettuccine.
Use chicken or veg broth instead of water to add more flavor.
Add protein (shrimp, chicken, scrambled eggs, or tofu) - If making over the stovetop, make sure to cook the protein first and then set it aside. Stir-fry the veggies next. Add the protein back to the wok along with the noodles.