Name: Instant Pot Vegetable Hakka Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon sesame oil; 3 cloves garlic ,minced; 1/2 inch ginger ,minced; 1/2 cup sweet onion ,finely chopped; 1 cup carrot, julienned; 1/2 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; 3.5 cups water or vegetable broth; 2 tablespoon dark soya sauce; 1 tablespoon red chilli sauce or sriracha sauce; 1.5 tablespoon tomato ketchup; 1 tablespoon vinegar or apple cider vinegar; 16 oz hakka noodles ,i used Chings secret brand; salt ,black pepper for taste; 1 teaspoon brown sugar ,optional; 2 tablespoon spring onion(green onion or scallion) ,chopped; 1 tablespoon toasted sesame seeds

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Disclaimer: I am not a nutritionist or a dietician, I am doing what is best for my kid to create a balanced lunch.

KIDS LUNCH BOX #56 – Veg Hakka Noodles + Guacamole + Corn Chips

Some kids school lunch box ideas to try…

Spinach Corn Sandwich + Orange + Almonds & Pistachios
Carrot Rice + Cucumber + Fruittellas
Spinach Coin Dosa + Peanut Chutney + Pineapple
Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
Avocado Parathas + Beetroot Kurma + Mini Pretzels

Here is what I packed for school lunch…

LUNCH – Veg Hakka Noodles – I have prepared this chow mein in the instant pot pressure cooker but i have also shared stove top method in the blog.Here is the Recipe Link.

Instant Pot Vegetable Hakka Noodles

bhavana

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 3 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course lunch, Main Course

Cuisine indian-chinese

Servings

Calories 457 kcal

Ingredients

Measuring cup used 1 cup = 250 ml

FOR SAUTEEING VEGGIES:

1 tablespoon sesame oil
3 cloves garlic ,minced
1/2 inch ginger ,minced
1/2 cup sweet onion ,finely chopped
1 cup carrot, julienned
1/2 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 chilli sauce or sriracha sauce
1.5 tablespoon tomato ketchup
1 tablespoon vinegar or apple cider vinegar
16 oz hakka noodles ,i used Chings secret brand
salt ,black pepper for taste
1 teaspoon brown sugar ,optional

FOR GARNISH:

2 tablespoon 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 1 tablespoon oil ,minced ginger and garlic and saute for 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 be almost cooked and remain crunchy but not mushy.
Once ready turn off the saute mode and remove veggies into a bowl.

MAKING VEG HAKKA NOODLES IN INSTANT POT:

Add water or veggie broth, sauces like soya sauce ,red chilli 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 valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 4 minutes for aldente.
Do QPR (Quick Pressure Release)(do not do the natural release a it will cause the noodles to overcook).If you like it softer noodles, pressure cook for just 5 minutes.
Stir and separate the noodles, if you any clumps.Carefully stir the noodles and the sauce with the tongs.There is a possibility of some water being left in the pot.But they will 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.

Notes

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

HOW TO MAKE VEG HAKKA NOODLES ON STOVE TOP

Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are done cooking.
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.
Heat a large wok or wide bottom pan on medium high heat and add 2 tablespoon sesame oil.
Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
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.
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.
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.
Remove from heat, serve hot garnished with sliced spring onions and sesame seeds.

VARIATIONS FOR MAKING VEG HAKKA NOODLES

Add either crushed black pepper or a few teaspoons of sriracha or schezwan sauce for spicier version.
You can also use coconut oil or sesame oil for this recipe
You can add vegetables of your choice like broccoli, mushrooms.
If you like your noodles more softer, increase water by 1/4 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 to the cooked noodles.
This recipe was created using Chings Hakka Noodles.You can also use Barilla Spaghetti.Adjust or experiment water and time for other types of noodles.

TIPS FOR MAKING VEG HAKKA NOODLES:

Do not overcook noodles as they will turn mushy and soft
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, healthy noodles recipe, indian, instant pot chow mein recipes, instant pot noodle recipes, lo mein, pressure cooker recipe, street food, street style, veg hakka noodles, vegetable lo mein

Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

SNACK – Guacamole – In a large bowl, combine the mashed avocados, onion, chilli, cilantro, lime juice, salt, and pepper. Stir well.Do not add tomato it will release water when stored for long.

SNACK – Corn Chips – Got these store brought corn chips from traders joe.

Prep Work For The Previous Evening

You can cut veggies for veg chow mein previous day itself.

Notes

Always add lime juice to guacamole else it will turn black
Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon .Do not use plastic lunch boxes to your kids, they are toxic.
You can increase or decrease quantity based on your child’s appetite.