• 16 oz hakka noodles
  • 1 cup snow peas trimmed
  • 1 cup broccoli florets
  • 1 cup cabbage / thinly sliced
  • 1/2 cup celery/ chopped
  • 1/2 cup green onion
  • 1/2 cup bell peppers / thinly sliced
  • 2 carrots peeled and sliced into matchsticks
  • 4 cups veggie broth low sodium / water
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 2 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vinegar
  • 1 tbsp sriracha sauce / any red chilli sauce
  • 1 tbsp ketchup
  • 1 tbsp light brown sugar


  1. In a medium bowl, add veggie broth, soy sauce, vinegar, ketchup, sriracha sauce, sesame oil, and brown sugar. Whisk until evenly combined. Taste and adjust as needed.
  2. Set to saute function and Pour the above sauce into the pot.Spread noodles in the pot. Add ginger,garlic and vegetables on top( except broccoli and snap peas)
  3. Seal your Instant Pot and set to manual, high pressure, 5 minutes.
  4. When Instant Pot is done cooking, do a quick release (do not do the natural release as it will cause the noodles to overcook).

Leave a Reply

Your email address will not be published. Required fields are marked *