Pressure Cooker Simple Sesame Noodles are basic, sticky, delicious, and perfect for both kiddos and adults!
Everybody needs a basic sesame noodles recipe, and this is my go-to! It’s made in the pressure cooker (no surprise there), and cooks for two minutes. TWO MINUTES. That’s faster than you can decide on a take-out place, let alone call them, place the order, and THEN wait 30 minutes for it to arrive. And, with just a few asian pantry staples, you’ll always have the ingredients on hand. If you’re looking to add some protein, I think some shrimp or tofu would be lovely!
These super simple sticky sesame noodles round out our month of meatless recipes. I’m sad to see it go… it’s been real. We usually eat vegetarian in the month of January, so I wouldn’t be surprised if January 2019 is always a meatless month on Kitschen Cat.
This recipe reminds me of my old 15 minute veggie lo mein recipe, but there are a few differences. #1. It’s made in the pressure cooker. #2. It doesn’t have veggies. Who needs ’em, right? #3. It’s even more low key, if that’s possible.
Who’s in?? Back pocket sesame noodles, yes please.
- 2 teaspoons sesame oil
- 2 teaspoons grated ginger
- 2 garlic cloves, minced
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha
- 10 ounces Lo Mein Egg Noodles (like these)
- 3 cups water
- 1 tablespoon cornstarch
- 3 tablespoons sesame seeds
- In pressure cooker, sauté ginger and garlic in sesame oil until fragrant. About 1 minute.
- Add soy sauce, honey, rice vinegar, sriracha, egg noodles, and water.
- Stir and break up egg noodles if stuck in a clump.
- Lock lid and set to high pressure for 2 minutes.
- When time is up, let pressure naturally release for 5 minutes then release all remaining pressure.
- Whisk cornstarch with 1 tablespoon water, then stir into noodles. Turn on sauté setting until sauce slightly thickens.
- Serve sprinkled liberally with sesame seeds.
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