This quick and flavorful 15-minute Garlic Noodles recipe, made in the Instant Pot pressure cooker, will have your taste buds dancing! These Asian-style Garlic Butter Noodles are incredibly delicious and perfect for a busy weeknight meal. Plus, they’re completely vegan and vegetarian-friendly!
When I think about an easy and quick dinner on my table, these Asian-style garlicky butter noodles are perfect, packed with flavor that can be made with a few ingredients, literally using garlic, noodles, and a few sauces. It is also Vegan, Vegetarian, and kid-approved. Also, try out Thai peanut noodles and vegetable hakka noodles, both made in the Instant Pot.
I am using organic durum wheat spaghetti in this recipe. If you dont find them, you can also use linguine, Ramen noodles, and Angel hair pasta for this recipe.
Today, I am sharing how to make an easy garlic noodles recipe in an Instant Pot Pressure Cooker. It takes less than 15 minutes to make. If you don't have an instant pot, You can still make this recipe on the stovetop pan, I have shared the detailed recipe below.
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Ingredients for Garlic Noodles Recipe
- Noodles: I am using spaghetti noodles in this recipe. You can use any noodles of your choice, but adjust the water accordingly.
- Garlic: I have used fresh minced garlic.
- Soy sauce: Try to use low-sodium soy sauce, and if you are looking for gluten-free, use Tamari or also Coconut Aminos to replace the soy sauce.
- Hot sauce: Use schezwan sauce, sriracha, or red chili sauce for the heat.
- Vinegar: use white vinegar or apple cider vinegar. If you don't have both, use lime juice.
- Vegetable broth (or water): always use vegetable broth for the best noodle flavor. However, use water if you don't have it.
How to Make Garlic Noodles in Instant Pot
Firstly, turn on SAUTE mode on Instant Pot. Once hot, add 1 tablespoon of olive oil, and 6-8 garlic cloves (minced), and saute for a few seconds.
Then add 2 cups water (or vegetable broth) and sauces like 1.5 tablespoons soy sauce, 1 tablespoon schezwan sauce (or any hot sauce), 1 tablespoon vegetable oyster sauce (optional), tomato ketchup, 1 teaspoon rice vinegar, ½ teaspoon brown sugar, and salt. Stir well.
Break 8 oz. of spaghetti noodles into half, place them criss-crossed in the pot, and make sure they are spread out in the pot and covered by the liquid.
Close the lid on the pot. Cook at High Pressure for 5 Minutes for Aldente.
Once the pot beeps, Wait 2-3 minutes, and then Quick Pressure Release the remaining pressure manually.
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.
Sprinkle sliced green spring onions and white sesame seeds just before serving Instant Pot Asian Sesame Garlic Noodles.
Stovetop Pot Method
- In a large pot, add broth or water. Cook the spaghetti according to package directions. Drain noodles and set them aside.
- Heat the olive oil in a skillet or wok on medium-low, add the garlic, and saute for a few seconds.
- Add the cooked spaghetti, soy sauce, schezwan sauce, rice vinegar, vegetarian oyster sauce, brown sugar, and toss well. Sprinkle sliced green spring onions and sesame seeds just before serving.
What to Serve with Garlic Noodles?
Garlic Noodles can generally be eaten on their own since they are flavorful. But they also taste great with Indo-Chinese side dishes like :
Variations
- Add a few more teaspoons of schezwan sauce or red chili sauce (sriracha) for a spicier version.
- You can also use coconut oil or sesame oil for this recipe. These noodles taste great if you make them with butter.
- You can also add veggies of your choice, like bell peppers or mushrooms. You may also add air fryer tofu and steamed broccoli for extra protein.
- This recipe was created using Organic durum wheat Spaghetti. You can also use any brand. Adjust or experiment with water and time for other types of noodles.
Tips to Make the Best Garlic Noodles
- Do not overcook noodles, as they will turn mushy and soft
- Make sure to place the broken spaghetti noodles in a cris crossway to avoid the noodles clumping after pressure cooking.
- Try to use low-sodium soy sauce, and if you are looking for gluten-free, use Tamari or Coconut Aminos to replace the soy sauce, and it’s the best!
More Asian Recipes, you may love
Instant Pot Garlic Noodles Recipe
Equipment
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)
- ½ 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
Instructions
Instant Pot Method:
- Firstly, turn on SAUTE mode on Instant Pot. Once hot, add 1 tablespoon olive oil, minced garlic, and saute for a few seconds.
- Then add water or vegetable broth and sauces like soy sauce, schezwan sauce, tomato ketchup, rice vinegar, brown sugar, salt. Stir well.
- 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.
- Close the lid on the pot. Cook at High Pressure for 5 Minutes for Aldente.
- Once the pot beeps, Wait for 2-3 minutes, and then Quick Pressure Release the remaining pressure manually.
- 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.
- Sprinkle sliced green spring onions and white sesame seeds just before serving Instant Pot Asian Sesame Garlic Noodles.
Stovetop Pot Method:
- In a large pot add broth or water. Cook the spaghetti according to package directions. Drain noodles and set aside.
- Heat the olive oil in a skillet or wok on medium-low, add the garlic and saute for few seconds.
- Add the cooked spaghetti, soy sauce, schezwan sauce, rice vinegar, vegetarian oyster sauce, brown sugar and toss well.
- Sprinkle sliced green spring onions and sesame seeds just before serving.
Video
Notes
Variations:
-
- Add a few more teaspoons of schezwan sauce or red chili sauce (sriracha) for a spicier version.
- You can also use coconut oil or sesame oil for this recipe. These noodles taste great if you make them with butter.
- You can also add veggies of your choice like bell pepper or mushrooms. You may also add fried tofu and broccoli for extra protein.
- This recipe was created using Organic durum wheat Spaghetti. You can also use any brand. Adjust or experiment with water and time for other types of noodles.
Tips:
- Do not overcook noodles as they will turn mushy and soft
- Make sure to place the broken spaghetti noodles in cris crossway to avoid the noodles clumping after pressure cooking.
- Try to use low sodium soy sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos to replace the soy sauce and it’s the best!
Nutrition
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Anitra
I was craving some sort of Asian noodle/lo mein type dish and did not want to spend money on takeout. I had all of the necessary ingredients on handand threw this together quickly. Very very delicious! My 18 year old said it was amazing and that I needed to make it again or give him the recipe to try in the instant pot.
Priya
Have tried it with more quantity spaghetti.
It’s delicious! I tried it plain the first time around. Awesome weeknight recipe like you mentioned!
Bhavana Patil
Hey Priya, So glad to know you liked the recipe, thanks for sharing your feedback.
A
Could I substitute fish sauce for oyster sauce?
bhavana
I am a vegetarian,so never used fish sauce..here oyster sauce i was speaking about vegetarian oyster mushroom sauce.oyster sauce is optional,most of the time si dont add it.
simonandrew
Wow! I like the way you made noodles like this. I will definitely try this at home.
bhavana
Thanks Simon,let me know if you gave a try and love to hear your feedback!
DB
How much liquid?
bhavana
Hi ,Its 2 Cups of water for 8 oz of noodles..I updated it now in the recipe card.