Spicy Sesame Noodles and Vegetables: A Bold and Flavourful Dish
A Vibrant and Satisfying Meal
Spice up your mealtime with these irresistible Spicy Sesame Noodles and Vegetables. This vibrant dish combines perfectly cooked noodles with a rich, spicy sesame sauce and is packed with colourful vegetables, offering both bold flavours and a healthy balance of textures. Whether you’re in need of a quick weeknight dinner or a light, flavour-packed lunch, this recipe is sure to become a favourite in your rotation.
Easy and Quick with the Instant Pot
The Instant Pot makes preparing this dish easier than ever. You can cook the noodles and vegetables in one pot, saving you both time and clean-up. The sesame sauce, made with soy sauce, sesame oil, and just the right amount of spice, coats every noodle and vegetable with its rich, nutty flavour. Adjust the spice level to your liking—whether you prefer a mild heat or a fiery kick, this dish can be tailored to suit your taste. For added texture and flavour, garnish with a sprinkle of sesame seeds or chopped spring onions.
The Perfect Balance of Flavours and Texture
This Spicy Sesame Noodles and Vegetables dish strikes the perfect balance between heat, crunch, and savoury goodness. Thanks to the Instant Pot, you can easily create a quick and satisfying meal that delivers on flavour and texture. Whether it’s a busy weekday or a casual gathering, this dish is a go-to option that everyone will love.
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Servings:
2 servings
Ingredients
- 370 ml cups water
- 1 tbsp soy sauce
- 2 tbsp sesame oil divided
- 1 garlic clove
- 1 tbsp Sriracha plus additional as needed
- 3 whole wheat noodle nests
- 85 g mangetout
- 1 small carrot
- 1 small red pepper
- 3 spring onions
- 2 tbsp chopped roasted peanuts
Instructions
- Add the water, soy sauce, 1 tbsp of sesame oil, garlic and sriracha to the inner pot and stir to combine.
- Add the noodle nests into the pot in a single layer (as much as possible.)
- Layer the mangetout, carrot, pepper, and white spring onion parts over the noodles.
- Lock the lid into place. Select PRESSURE COOK and adjust to Low, setting the time to 1 minute, followed by quick pressure release.
- Unlock the lid. Stir the noodles and vegetables together. Test a noodle and a carrot to make sure both are tender. If not, simmer for a few minutes on saute mode, until they’re done.
- Stir in the remaining 1 tbsp of sesame oil and sriracha if you’d like. Garnish with the remaining spring onions and peanuts (if using).