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Home » Recipes » Pasta & Noodles

Instant Pot Vegetable Hakka Noodles

Nov 29, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instant Pot Vegetable Hakka Noodles or Veg Chow Mein is a delicious Indo-Chinese noodles recipe made by tossing boiled noodles and stir-fried vegetables in Chinese sauces. Serve along with gobi manchurian or sweet corn soup for an Indo-Chinese dinner. Vegan and kid-approved!

Today I am sharing how to make Hakka noodles in Instant Pot DUO60 6 QT Pressure Cooker. They are so easy to make in this instant pot and take less than 20 minutes.

instant pot hakka noodles

This dish is very popular across India, and street vendors often sell spicy variations known as chow mein. The chow mein is spicy, full of veggies, and delicious. 'Chow' means stir-fried or sautéed, and 'mein' means noodles.

I have used Ching's Secret Veg Hakka Noodles in this recipe, readily available in any Indian grocery store, or you can also find them on Amazon. If you dont find them, you can use regular or whole-wheat spaghetti.

Also check my Kids Lunch Box Series Posts

Veg Hakka Noodles + Guacamole + Corn Chips

Veg Hakka Noodles + Guacamole + Corn Chips

Ingredients for Hakka Noodles

hakka noodles ingredients

How to Make Vegetable Hakka Noodles in Instant Pot

For Sauteeing Veggies

Firstly chop all the vegetables and keep them ready.

Turn on SAUTE mode on Instant Pot. Once hot, add one tablespoon oil, minced ginger, and garlic, and saute for a few seconds.

Then add all the veggies (onion, carrot, green beans, bell pepper, cabbage, snow peas), salt, and black pepper powder.

add oil add veggies and garlic

Stir and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.

Once ready, turn off the saute mode and take out the veggies into a bowl.

stir fry vegetables and take out

Making Veg Hakka Noodles Recipe in Instant Pot

Add water or veggie broth, sauces like soya sauce, red chili sauce, tomato ketchup, vinegar, salt (If needed). Stir well.

add water and sauces

Break the noodles (or spaghetti) into half or pieces and spread in the pot. Push the noodles into the liquid.

add chings hakka noodles

Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes for Al dente.

Do QPR (Quick Pressure Release) (do not do the natural release it will cause the noodles to overcook). If you like softer noodles, pressure cook for just 5 minutes.

Stir and separate the noodles if you have any clumps. Carefully stir the noodles and the sauce with tongs. There is a possibility of some leftover water in the pot. However, they get absorbed as you stir the noodles. I did not have any water left.

after pressure cook ,noodles are cooked

Add stir-fried veggies, adjust the salt and pepper and mix carefully. Cover with lid and rest for 2-3 minutes.

add in the veggies and mix well Instant Pot Vegetable Chow Mein

Final garnishing for Vegetable Chow Mein

Sprinkle sliced spring onions and sesame seeds just before serving.

hakka noodles/Instant Pot Vegetable Chow Mein

How to Make Veg Hakka Noodles/Vegetable Chow Mein on Stovetop

  1. Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are cooked.
  2. Spread noodles on a large flat surface and drizzle some oil, toss so that the noodles get lightly coated with the oil and don’t stick to each other. Keep it aside.
  3. Heat a large wok or wide bottom pan on medium-high heat and add 2 tablespoon sesame oil.
  4. Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
  5. Then add all of your veggies, increase the heat to high and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.
  6. Once veggies are cooked, reduce heat to medium-low and add in the soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Stir well to incorporate all ingredients together.
  7. Add the boiled noodles and carefully toss them so that they are well coated with the sauce and the veggies. Adjust salt and black pepper.
  8. Remove from heat, serve veg hakka noodles recipe hot garnished with sliced spring onions and sesame seeds.
Instant Pot Vegetable Chow Mein

Serving Suggestions

You can generally eat Vegetable Hakka noodles recipe on their own since they are flavorful. But they also taste great with Indo-Chinese side dishes like:

  • Gobi Manchurian
  • Sweet Corn Soup
  • Lemon Coriander Soup

Variations

  • Add either crushed black pepper or a few teaspoons of sriracha or schezwan sauce for a spicier version.
  • Use either coconut oil or sesame oil for this recipe
  • You can also add vegetables of your choice, like broccoli, and mushrooms.
  • If you like your noodles softer, increase the water by ¼ cup. 
  • You can also cook the vegetables along with noodles, but I like my veggies to be crispy, so I stir-fry them separately and then add them to the cooked noodles.
  • You can also cook the vegetables along with noodles, but I like my veggies to be crispy, so I stir-fry them separately and then add them to the cooked noodles.
  • This recipe was created using Chings Hakka Noodles. You can also use Barilla Spaghetti. Adjust or experiment with water and time for other types of noodles

Tips for making Veg Hakka Noodles

  1. Do not overcook noodles otherwise, they will turn mushy and soft.
  2. Try to use low-sodium soya 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!

More Asian Recipes

  • Mushroom Fried Rice
  • Thai Peanut Noodles
  • Pineapple Fried Rice
  • Paneer Fried Rice
  • Cauliflower Fried rice
  • Garlic Noodles
Tried this recipe?Don’t forget to give a ★ rating below
veg_hakka_noodles

Instant Pot Vegetable Hakka Noodles

Bhavana Patil
Vegetable Hakka Noodles or Vegetable Chow Mein is a delicious Indo-Chinese noodles made by tossing boiled noodles and stir fried vegetables in Chinese sauces
5 from 10 votes
Print Recipe Pin Recipe
Servings: 6
Calories : 457
Course: Main Course
Cuisine: Indian-Chinese
Diet: Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

Measuring cup used 1 cup = 250 ml

    For Sauteeing Veggies:

    • 2 tablespoons sesame oil
    • 3 cloves garlic minced
    • ½ inch ginger minced
    • ½ cup sweet onion finely chopped
    • 1 cup carrot julienned
    • ½ cup green beans sliced diagonally
    • 1 cup cabbage thinly sliced
    • 1 cup colored bell pepper thinly sliced
    • 1 cup snow peas trimmed
    • black pepper salt to taste

    For Instant Pot Noodles:

    • 3.5 cups water or vegetable broth
    • 2 tablespoon dark soya sauce
    • 1 tablespoon red chili sauce or sriracha sauce
    • 1 tablespoon tomato ketchup
    • 1 teaspoon vinegar or apple cider vinegar
    • 16 oz hakka noodles i used Chings secret brand
    • salt, black pepper for taste

    For Garnish:

    • ¼ cup spring onion (green onion or scallion) chopped
    • 1 tablespoon toasted sesame seeds

    Instructions
     

    Instant Pot Method:

      For Sauteeing Veggies :

      • Firstly chop all the vegetables and keep them ready.
      • Turn on SAUTE mode on Instant Pot. Once hot, add one tablespoon oil, minced ginger, and garlic, and saute for a few seconds.
      • Then add all the veggies (onion, carrot, green beans, bell pepper, cabbage, snow peas), salt, and black pepper powder.
      • Stir and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.
      • Once ready, turn off the saute mode and take out the veggies into a bowl.

      Making Veg Hakka Noodles in Instant Pot:

      • Add water or veggie broth, sauces like soya sauce, red chili sauce, tomato ketchup, vinegar, salt (If needed). Stir well.
      • Break the noodles (or spaghetti) into half or pieces and spread in the pot. Push the noodles into the liquid.
      • Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes for Al dente.
        Do QPR (Quick Pressure Release) (do not do the natural release it will cause the noodles to overcook). If you like softer noodles, pressure cook for just 5 minutes.
      • Stir and separate the noodles if you have any clumps. Carefully stir the noodles and the sauce with the tongs.
        There is a possibility of some leftover water in the pot. However, they get absorbed as you stir the noodles. I did not have any water left.
      • Add stir-fried veggies, adjust the salt and pepper and mix carefully. Cover with lid and rest for 2-3 minutes.

      Final Garnishing:

      • Sprinkle sliced spring onions and sesame seeds just before serving.

      Video

      YouTube video

      Notes

      I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

      How to make Veg Hakka Noodles on Stovetop

      1. Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are done cooking.
      2. Spread noodles on a large flat surface and drizzle some oil, toss so that the noodles get lightly coated with the oil and don’t stick to each other. Keep it aside.
      3. Heat a large wok or wide bottom pan on medium high heat and add 2 tablespoon sesame oil.
      4. Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
      5. Next add all of your veggies, increase the heat to high and saute for 2-3 minutes. Veggies should be almost cooked and remain crunchy but not mushy.
      6. Once veggies are cooked, reduce heat to medium low and add in the soy sauce, red chili sauce, tomato ketchup, vinegar and sugar. Stir well to incorporate all ingredients together.
      7. Stir in the boiled noodles and carefully toss the noodles so that they are well coated with the sauce and the veggies.Adjust salt and black pepper.
      8. Remove from heat, serve hot garnished with sliced spring onions and sesame seeds.
       

      Variations for making Veg Hakka Noodles

      1. Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are cooked.
      2. Spread noodles on a large flat surface and drizzle some oil, toss so that the noodles get lightly coated with the oil and don’t stick to each other. Keep it aside.
      3. Heat a large wok or wide bottom pan on medium-high heat and add 2 tablespoons sesame oil.
      4. Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
      5. Then add all of your veggies, increase the heat to high and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.
      6. Once veggies are cooked, reduce heat to medium-low and add in the soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Stir well to incorporate all ingredients together.
      7. Add the boiled noodles and carefully toss them so that they are well coated with the sauce and the veggies. Adjust salt and black pepper.
      8. Remove from heat, serve veg hakka noodles recipe hot garnished with sliced spring onions and sesame seeds.

       

      Tips for making Veg Hakka Noodles:

      1. Do not overcook noodles otherwise, they will turn mushy and soft.
      2. Try to use low sodium soya sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos replaces the soy sauce and it’s the best!
       
      Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

      Nutrition

      Calories: 457kcalCarbohydrates: 24gProtein: 8gFat: 10.2gSaturated Fat: 1gSodium: 1671mgPotassium: 504mgFiber: 5gSugar: 8gVitamin A: 3780IUVitamin C: 74.2mgCalcium: 50mgIron: 2mg
      Keyword chings hakka noodles, chow mein, hakka noodles, instant pot chow mein recipes, lo mein, veg hakka noodles, vegetable lo mein
      Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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      Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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