Lo Mein
Serves: 6
Total Cook Time: 30
Prep Time: 10
Cook Time: 20
Ingredients
- 8 ounces Noodles Spaghetti works best (you can also use thicker chow mein or hakka noodles)
- 1 teaspoon Salt adjust to taste
- 1 teaspoon Black Pepper adjust to taste
- Sesame seeds for garnish, if desired
- 1 cup Cabbage thinly sliced
- 2 Carrot peeled and sliced into matchsticks
- 1 cup Bell Pepper thinly sliced
- 1/2 cup Scallion or Green onion white and green part divided
- 1 cup Broccoli cut into very small florets
Sauce
- 4 cups Vegetable Broth
- 4 teaspoon Sesame oil
- 2 teaspoon Ginger paste
- 2 teaspoon Garlic minced
- 6 tablespoon Soy Sauce
- 2 tablespoon Vinegar I used rice vinegar
- 3-4 teaspoon Red chili paste adjust to taste
- 2 teaspoon Brown sugar
Instructions
- In a bowl, add all the sauce ingredients. Whisk until evenly combined. Taste and adjust as needed.
- Add the noodles to the instant pot (break spaghetti in half).
- Pour the above sauce into the pot above the noodles. Add vegetables on top except broccoli.
- Seal your Instant Pot and set to manual, high pressure, 4 minutes.
- When Instant Pot is done cooking, do a quick pressure release.
- Open the lid and add the broccoli florets (make sure they are cut into small pieces).
- Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking.
- Add salt and black pepper to taste.
- Close the lid for 5 minute so the broccoli get cooked (do not pressure cook in this step).
- Open the lid. Sprinkle some green onions and sesame seeds and serve.
