If you love quick, easy, and incredibly flavorful meals, this Asian garlic noodle dish is a must-try. The instant pot makes it effortless, giving you restaurant-quality noodles with minimal effort.
This recipe combines bold garlic, rich umami flavors, and the perfect balance of spice and sweetness. If you’re craving a cozy dinner or looking for a simple meal prep option, this dish has you covered.
Why This Instant Pot Recipe Works
One of the best things about using an instant pot for this recipe is how it simplifies cooking. The sauté function allows you to build layers of flavor, while the pressure cooking method infuses the ingredients with rich, deep taste.
No need for multiple pots or complicated steps—everything comes together in one pot, making cleanup a breeze.
The combination of garlic, soy sauce, hoisin sauce, and oyster sauce creates a perfectly balanced umami-rich dish. Shiitake mushrooms and bell peppers add texture and depth, while a touch of butter gives the noodles a silky finish.
Plus, the sesame seeds and scallions provide a beautiful garnish that enhances the flavor even more.
Customizing Your Garlic Noodles
This instant pot recipe is incredibly versatile, allowing you to adjust ingredients to your liking. Here are a few ways to make it your own:
- Spice it up – Add extra chili-garlic sauce or a dash of red pepper flakes for a fiery kick.
- Protein boost – Toss in cooked shrimp, tofu, or thinly sliced chicken for added protein.
- Veggie-packed – Try adding broccoli, snap peas, or carrots for more crunch and nutrients.
- Gluten-free option – Swap traditional spaghetti for gluten-free noodles and use tamari instead of soy sauce.
No matter how you customize it, this dish will always be packed with bold, savory flavors.
Tips for Perfect Noodles
To achieve the best results, follow these simple tips:
- Break the spaghetti in half – This ensures even cooking and prevents clumping.
- Don’t stir before cooking – Let the noodles sit in the broth without stirring to avoid them sticking together.
- Use quick release – This stops the cooking process immediately, preventing overcooked noodles.
- Mix the sauce separately – Combining the sauces before adding them helps distribute the flavors evenly.
These small steps make a big difference in achieving the perfect texture and taste.
Meal Prep & Storage
This dish is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to four days. When reheating, add a splash of water or broth to loosen the noodles and refresh the flavors.
Surprisingly, these garlic noodles taste amazing cold too, making them a great option for packed lunches.
Why You’ll Love This Recipe
- Fast and easy – Ready in under 30 minutes with minimal effort.
- Packed with flavor – A perfect balance of savory, sweet, and spicy.
- One-pot convenience – Less mess and easy cleanup.
- Customizable – Easily adaptable to dietary preferences and ingredient availability.
If you’re looking for a quick, flavorful, and foolproof meal, this instant pot garlic noodle recipe is a game-changer. Whether you enjoy it as a main course or a side dish, it’s sure to become a favorite in your rotation.
Try it and experience how easy and delicious homemade Asian-inspired noodles can be!
Instant Pot Asian Garlic Noodles Recipe
Ingredients
- ¼ cup sesame oil
- 1 pound shiitake or baby bella mushrooms sliced
- 1 large red bell pepper thinly sliced into matchsticks
- 9 cloves garlic minced or pressed
- 2½ cups garlic broth or chicken broth
- 1 pound spaghetti
- 2 tbsp ¼ stick salted butter
- 2 tsp dried tarragon
- ¼ cup oyster sauce
- ¼ cup hoisin sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp ginger minced or pressed
- 2 tsp chili-garlic sauce or sriracha optional for spice
- 1 bunch scallions sliced (a handful reserved for garnish)
- 2 tbsp sesame seeds plus extra for garnish
Instructions
- Sauté Aromatics: Set the Instant Pot to Sauté mode on High. Heat the sesame oil.
- Cook the Vegetables: Once the oil is hot (after about 3 minutes), add the mushrooms, red bell pepper, and garlic. Sauté for another 3 minutes until softened.
- Add Broth and Pasta: Pour in the broth, scraping up any browned bits. Break spaghetti in half and place in the pot, submerging it in the liquid but do not stir. Some noodles may stick above the liquid—this is fine. Add butter and tarragon on top.
- Pressure Cook: Close the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. Perform a Quick Release once cooking is done.
- Prepare the Sauce: While the pasta is cooking, whisk together oyster sauce, hoisin sauce, soy sauce, ginger, and chili-garlic sauce (if using) in a bowl.
- Combine & Serve: Open the lid, pour in the sauce, and mix well. Let the noodles sit for 5 minutes to allow the sauce to thicken. Toss in sliced scallions and sesame seeds. Serve warm or enjoy cold!
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.