These 15 Minute Garlic Noodles made in the Instant Pot Pressure Cooker are so easy and delicious that will make your tastebuds dance!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Chinese, Indian-Chinese

Ingredients

  • 8 oz spaghetti
  • 1 tablespoon olive oil ((or butter))
  • 6-8 garlic (minced (about 2 tablespoon))
  • 1.5 tablespoons soy sauce
  • 1 tablespoon schezwan sauce (or hot sauce (Sriracha or red chilli sauce))
  • 1 teaspoon rice vinegar ((or white vinegar))
  • 1 tablespoon vegetable oyster sauce ((optional))
  • 1/2 teaspoon brown sugar ((can use honey too),optional)
  • 2 cups water ((or vegetable broth))
  • salt (adjust to taste)

Garnish:

  • 2 tablespoons green onion
  • 1 tablespoon sesame seeds

Method

Instant Pot Method:

  1. Firstly, turn on SAUTE mode on Instant Pot. Once hot, add 1 tablespoon olive oil, minced garlic, and saute for a few seconds.
  2. Then add water or vegetable broth and sauces like soy sauce, schezwan sauce, tomato ketchup, rice vinegar, brown sugar, salt. Stir well.
  3. Break the spaghetti noodles into half, place them criss-cross in the pot and make sure they are spread out in the pot and covered by the liquid.
  4. Close the lid on the pot. Cook at High Pressure for 5 Minutes for Aldente.
  5. Once the pot beeps, Wait for 2-3 minutes, and then Quick Pressure Release the remaining pressure manually.
  6. Stir and separate the noodles using tongs, if you see any clumps. There is a possibility of some water being left in the pot. But they will get absorbed as you stir the noodles.
  7. Sprinkle sliced green spring onions and white sesame seeds just before serving Instant Pot Asian Sesame Garlic Noodles.

Stovetop Pot Method:

  1. In a large pot add broth or water. Cook the spaghetti according to package directions. Drain noodles and set aside.
  2. Heat the olive oil in a skillet or wok on medium-low, add the garlic and saute for few seconds.
  3. Add the cooked spaghetti, soy sauce, schezwan sauce, rice vinegar, vegetarian oyster sauce, brown sugar and toss well.
  4. Sprinkle sliced green spring onions and sesame seeds just before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.