Veg Hakka Noodles in Instapot

I’m probably joining in late to this Insta pot craze culture :) To be frank, I was not that impressed.. It’s good, it is convenient, but instant? Not really.. my pressure cooker does the same thing.

I admit, I haven’t explored it much… just been using it to make big batches of something. Well, it surely has its advantages, like vegetables aren’t mushed like in a pressure cooker, and you don’t need to babysit..etc. Currently I am exploring more and understanding why everybody is going gaga over it..

So recently I tried Hakka noodles and wow! was it convenient. Everything happened in 1 pot - no separate pot for cooking hakka noodles, then strainer for straining, then again a wok for making it... As easy as dump everything and cook. But aren’t you supposed to strain starchy water.. like for health reasons.. or is it just for rice? gah, I don’t know.. I’ll stop pretending to know :) 

Taste wise, it was good, vegetables were neither mushy nor crunchy. In the original recipe, vegetables are sautéd and taken out before cooking the noodles, keeping them crunchy, but I just put everything together. Noodles were starchy when hot, but was good after cooling down a bit. 

Do try! 

Ingredients

Hakka noodles - 1 pack(8 oz)

Water - 1 and 1/2 cup(see notes)

Vegetables - all julienned 

Onion 

Beans

Carrot

Cabbage

Capsicum

Spring onion - finely chopped for garnishing

Oil - 3 tbsp

Ginger - finely chopped

Garlic - finely chopped

Pepper powder - 1/4 tsp

Sauces

Soy sauce - 1 and 1/2 tbsp

Vinegar - 1 and 1/2 tbsp

Chili sauce - 1 and 1/2 tbsp

Tomato ketchup - 1 and 1/2 tbsp

Method

Keep the veggies ready. 

Mix all sauces in a bowl and keep it ready. 

Turn on the Instapot in sauté mode. Add oil. Add ginger-garlic, pepper powder. Fry. Add water, broken hakka noodles, sauces, salt(very less) and mix well. Make sure Hakka noodles is immersed in water as much as possible.

Add vegetables - I did not mix and just let them sit on the top.

Cancel. Close the lid, sealing position and cook on manual on high pressure for 4 min(see notes). Quick release. Open the lid and separate the noodles with a fork. Garnish with spring onion. Let it rest and mix carefully before serving. Serve with ketch up. 

Recipe Source - “https://www.spiceupthecurry.com/instant-pot-veg-noodles-recipe/”

Notes - 

• I would add little less water like 1 and quarter cup per 8oz. 
• Original recipe sautés all veggies in a tbsp of oil with some salt and pepper and then taken out before noodles are cooked. I cooked them all together.
• If you happen to sauté more, cook only for 3 min. 
• You can also add veggies after ginger-garlic and fry a little before adding water and noodles. Make sure not to fry too much though.