Instant Pot Chow Mein/Veg.Hakka Noodles

Hello Foodies,
          A delightful Indo-Chinese treat to the palate! Veg. Hakka Noodles tossed with vegetables and spicy sauces and cooked in Instant Pot, is an absolutely easy, tasty and quick to make! A delicious dinner for one, this noodle bowl has all the flavors of your favorite quick-cook noodle cups but none of the icky additives. Rice noodles provide the bulk of this vegetarian-friendly bowl.

          Until a few months ago, I always just assumed that making stir-fried noodles was some kind of lengthy process involving mysteriously delicious ingredients(when I was used to preparing hakka noodles on the stovetop). But one day McDreamy (my hubby) told me you create your recipes then why don't you give it a go and prepare it in Instant Pot? So I gave it a try and made this stir-fried veg. hakka noodles in Instant Pot. After 2-3 trials, I came up to this perfect instant pot veg.noodles recipe. And believe me, guys making noodles in instant pot is not a lengthy process, it’s going to come together in ONE POT in 10 minutes, start to finish. A simple, quick, and easy recipe. This veg noodle doesn’t require fancy ingredients, and that is why it is a go-to weeknight dinner. It’s so simple, and it’s a real crowd-pleaser
YouTube Video: 

            So wind those silky noodles up on a fork with a few pieces of caramelized pan-fried veggies and treat yourself right.


What is Veg.Hakka Noodles?
           Veg. Hakka Noodles is an Indo-Chinese enticing street style noodles dish of boiled noodles tossed with sauteed veggies in spicy sauces. 

Which noodles I have used?
           I have used Hakka Noodles, but you could use spaghetti or ramen or any specific noodles you find at your grocery store. Every variety of noodles will work well. 


You can use any vegetables and/or Meat:
Veggies: Red, Yellow, Green pepper, carrots, spinach, mushrooms, snap peas, onions, cabbage, broccoli.
Meat/Dairy Products: Chicken, lamb, shrimp, paneer


Tips to Prepare Hakka Noodles in Instant Pot?
  • While making noodles in Instant Pot, the addition of an exact amount of water to cook noodles is an essential step.
  • Bring water to boil before adding noodles. Starches absorb water instantly, and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon with be soggy and improperly cooked.
  • As soon as you drop your noodles in water, stir it. This prevents the noodles from sticking together, or to the bottom or sides of the pot.
  • Once the noodles are cooked you need to add sauteed veggies immediately otherwise, noodles will begin to stick and become gluey.
Along with this Veg. Hakka Noodles, we also love
And I keep making them once a week at home for our meal. 

Preparation Time: 5 Minutes; Cooking Time: 10 Minutes.
Each Serving of Veg. Hakka Noodles Contains 250 Calories.


Ingredients:
Veggies:
  • Carrots1 Cup
  • Green pepper 1 Cup
  • Cabbage 1 Cup
  • Green onions 1 Cup
  • French beans  1/2 Cup

Sauces:
  • Soy Sauce 2 Tbsp
  • Chilli Sauce 2 Tbsp
  • Ketchup 2 Tbsp

Other Ingredients:
  • Dried rice noodles / Hakka Noodles 9 oz (you can use spaghetti too)( 250 g)
  • Veg.Oil 2 Tsp/ Sesame Oil 2 Tsp
  • Ginger garlic paste 1 Tbsp
  • Black pepper ½ Tsp
  • Salt 1 Tsp
  • Water 2 Cups



Instructions:
To Saute Veggies in Instant Pot:
  • Wash and chop the veggies and keep them ready.
  • Turn on saute mode of the instant pot and heat oil.
  • Add all the veggies (cabbage, carrot, bell pepper,), ginger garlic paste and black pepper powder.
  • Stir and saute for 2-3 minutes(Veggies should be almost cooked). 
  • They are soft but still should hold the shape, we don’t want mushy.
  • Once ready turn off the saute mode and remove veggies to a plate and keep it aside.








To Cook Noodles in Instant Pot:
  • Turn on saute mode of the instant pot and add water, soy sauce, chili sauce, and tomato ketchup.
  • Add salt and noodles (or spaghetti) and push the noodles into the liquid.
  • Turn off the Saute mode of the instant pot and close the instant pot with a lid.
  • Place the vent into the sealing position and cook on manual mode (hi) for 4 minutes.
  • Release pressure quickly, and once pin drops open the lid.
  • Mix and separate the noodles, and add cooked veggies, and mix well. 
  • Cover the Instant Pot's insert with the lid and rest for 5-6 minutes.
  • Delightful Veg Hakka Noodles are ready to serve. Enjoy!!!

My Take:
  • Adjust the sauces and spices ratio as per your liking. 
  • Add sesame oil to finish the veg.hakka noodles at the end to give noodles authentic Chinese taste to the dish.
Dietary Comment :
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 250 calories, along with 48 g carbohydrates, 2.7 g dietary fiber, 3 g fats, and 8.6 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 
Good Time To Eat:
            It is good to eat veg.hakka noodles for lunch, dinner, or brunch.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!

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