Instant Pot Noodles Recipe – Sesame Garlic Sriracha Flavor

Last Updated on 2 months by Neha Deshmukh

Instant Pot Noodles Recipe – Sesame Garlic Sriracha Flavor

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require a ton of effort. And let me tell you, these Instant Pot Noodles are it! I first made these on a busy weeknight when I was craving something savory and a little spicy, and they’ve been a staple ever since. Seriously, the combination of sesame, garlic, and sriracha is just… chef’s kiss.

Why You’ll Love This Recipe

These noodles are seriously a game-changer. They come together in under 30 minutes – that’s faster than ordering takeout! Plus, the Instant Pot does all the heavy lifting, leaving you with minimal cleanup. The flavor is bold, a little sweet, a little spicy, and totally addictive. It’s comfort food, elevated.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious noodles:

• 8 oz rice noodles
• 3 tbsp soy sauce
• 1 tbsp sriracha hot sauce (or more, to taste!)
• 1 tbsp rice vinegar
• 2.5 tbsp garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• 1 tbsp avocado oil
• 0.5 cup red onion, sliced
• 1 tsp sugar
• 0.5 tsp salt

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Sesame Oil: Don’t skimp on the sesame oil! It’s the star of the show, giving these noodles that signature nutty aroma and flavor. I prefer toasted sesame oil for a deeper flavor.
• Avocado Oil: I love using avocado oil for its high smoke point and neutral flavor, but you can easily substitute with vegetable or canola oil.
• Sriracha: This is where you can really customize things. I use Huy Fong Sriracha, but feel free to use your favorite brand. If you’re sensitive to spice, start with half a tablespoon and add more to taste.
• Rice Noodles: I like using medium-width rice noodles for this recipe – they have a great chewy texture. Vermicelli rice noodles work in a pinch, but they’ll be more delicate. About 225g of noodles is perfect.
• Rice Vinegar: Rice vinegar adds a lovely tanginess. You can use different regional variations like black vinegar for a more complex flavor, but plain rice vinegar is perfect for everyday cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, set your Instant Pot to the ‘Sauté’ function on ‘Less’ mode. Add the sesame oil and avocado oil. Let them heat up for a moment, then add the minced garlic. Sauté for about 4-5 minutes, until it’s lightly golden and fragrant – but be careful not to burn it!
2. Cancel the ‘Sauté’ function and reset the Instant Pot to ‘Normal’ mode. Add the grated ginger and sliced red onion. Cook for about a minute, until the onion starts to soften.
3. Now, stir in the soy sauce, rice vinegar, and sriracha. Give it a good mix to combine all those delicious flavors.
4. Pour in the water, scraping the bottom of the pot to make sure nothing is stuck. Add the sugar and salt, and stir again.
5. Gently layer the rice noodles on top of the sauce, pressing down lightly with a spatula to help them submerge a bit. Don’t worry if they’re not completely covered.
6. Close the lid and set the Instant Pot to ‘Pressure Cook’ on ‘High’ for just 3 minutes. Once the cooking time is up, let it naturally release pressure for 3 minutes, then do a quick release to release any remaining pressure.
7. Carefully open the lid and toss the noodles with tongs to distribute the sauce evenly. Stir in the chopped green onions.
8. Finally, garnish with sesame seeds and serve immediately with extra hot sauce on the side, if you’re feeling brave!

Expert Tips

• Don’t overcook the noodles! They’ll continue to soften even after the pressure cooking is done.
• If the sauce is too thick, add a splash of water. If it’s too thin, simmer it on ‘Sauté’ mode for a few minutes to reduce it.
• Taste as you go! Adjust the soy sauce, sriracha, and sugar to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your soy sauce doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use tamari instead of soy sauce to make this recipe gluten-free.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds a pinch of red pepper flakes along with the sriracha.
• Quick Weeknight Meal Variation: My family loves adding some pre-cooked shrimp or chicken to these noodles for a complete meal.

Serving Suggestions

These noodles are fantastic on their own, but they also pair well with:

• A side of steamed broccoli or bok choy
• Crispy spring rolls
• A fresh cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They might get a little sticky, so you may need to add a splash of water when reheating.

FAQs

Let’s answer some common questions!

• Can I use different types of noodles in this recipe? You can! But the cooking time might need to be adjusted. Thicker noodles will take longer to cook.
• How can I adjust the spice level? Start with less sriracha and add more to taste. You can also add a pinch of red pepper flakes for extra heat.
• What is the best type of soy sauce to use? I recommend using a good quality all-purpose soy sauce.
• Can this be made on the stovetop? Yes! Sauté the aromatics as directed, then add the water, sauce ingredients, and noodles. Simmer until the noodles are cooked through, stirring occasionally.
• How do I prevent the noodles from sticking together? Toss the noodles with a little sesame oil after cooking to help prevent them from sticking.