📝 About This Recipe
Experience the magic of traditional Chinese street food transformed for the modern kitchen with this one-pot Instant Pot Lo Mein. This recipe captures the essential 'wok hei' essence through a clever sautéing technique, resulting in tender noodles coated in a glossy, savory-sweet soy glaze. It’s a vibrant, vegetable-packed meal that delivers deep ginger and garlic aromatics in a fraction of the time it takes to order takeout.
🥗 Ingredients
The Sauce Base
- 1 1/4 cups Vegetable broth (low sodium preferred)
- 1/4 cup Soy sauce (use Tamari for gluten-free)
- 1 tablespoon Dark soy sauce (for deep color and caramel notes)
- 2 tablespoons Oyster sauce (or vegetarian mushroom sauce)
- 1 tablespoon Toasted sesame oil (adds nutty aroma)
- 1 tablespoon Brown sugar (packed)
Aromatics and Vegetables
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 1 cup Carrots (julienned or matchstick cut)
- 1 piece Red bell pepper (thinly sliced)
- 1 cup Snow peas (trimmed)
- 4 ounces Shiitake mushrooms (sliced)
- 1 tablespoon Canola oil (for sautéing)
Noodles and Garnish
- 8 ounces Lo Mein noodles (dry egg noodles or spaghetti)
- 3 pieces Green onions (sliced on a bias)
- 1 teaspoon Sesame seeds (toasted)
👨🍳 Instructions
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1
In a medium bowl, whisk together the vegetable broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, and brown sugar until the sugar is dissolved. Set aside.
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2
Select the 'Sauté' function on your Instant Pot and wait for the display to read 'Hot'. Add the canola oil to the inner pot.
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3
Add the sliced mushrooms and carrots. Sauté for 2-3 minutes until the mushrooms begin to brown and the carrots soften slightly.
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4
Stir in the minced garlic and grated ginger. Cook for just 30-45 seconds until fragrant, being careful not to let the garlic burn.
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5
Pour in the prepared sauce mixture. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot to prevent a 'Burn' notice.
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6
Break the dry Lo Mein noodles in half and place them into the pot in a criss-cross pattern (like a 'nest'). This prevents them from clumping together during cooking.
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7
Gently press the noodles down with a spatula so they are mostly submerged in the liquid. Do not stir the noodles.
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8
Secure the lid and set the steam release valve to the 'Sealing' position.
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9
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 4 minutes.
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10
Once the cooking time is complete, perform a Quick Release of the pressure by carefully moving the valve to the 'Venting' position.
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11
Open the lid and immediately toss in the sliced bell peppers and snow peas. The residual heat will perfectly steam these delicate vegetables in 2 minutes without making them mushy.
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12
Use a pair of tongs to gently stir and untangle the noodles, incorporating the sauce and vegetables.
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13
Let the dish sit for 3-5 minutes; the noodles will continue to absorb the remaining sauce, becoming glossy and thick.
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14
Garnish generously with sliced green onions and toasted sesame seeds before serving hot.
💡 Chef's Tips
If using standard spaghetti instead of Lo Mein egg noodles, increase the pressure cook time to half of the package's recommended boiling time minus 1 minute. Always 'criss-cross' your noodles in the pot to avoid a giant clump of dough; layering them in different directions is key for pressure cooking. Don't skip the dark soy sauce; it provides that iconic deep mahogany color found in restaurant-style Lo Mein. If you prefer a thicker sauce, whisk 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in on 'Sauté' mode for 1 minute after the pressure cooking is done. For a protein boost, sauté sliced chicken breast or shrimp during Step 3 before adding the aromatics.
🍽️ Serving Suggestions
Serve alongside crispy vegetable spring rolls for a complete meal. Pair with a chilled glass of Riesling or a crisp Tsingtao beer to balance the salty-sweet flavors. Add a drizzle of chili oil or Sriracha at the table for those who enjoy a spicy kick. A side of smashed cucumber salad provides a refreshing, cool contrast to the warm noodles. Offer extra soy sauce and lime wedges on the side for guests to customize their seasoning.