Instant Pot Asian Garlic Noodles–chicken, garlic, mushrooms, spaghetti noodles and cabbage in a savory sauce. An easy way to have restaurant quality Asian noodles at home!
Instant Pot Asian Garlic Noodles
What an easy, delicious dinner! My family loved this one pot meal of noodles with chicken and cabbage. The sauce was perfect…lots of flavor but not too spicy. Instant Pot Asian garlic noodles comes together very quickly and is a perfect weeknight dinner idea.
Ingredients/Substitution Ideas
- Butter–you can also use oil
- Mushrooms–I used white button mushrooms but you can also use shiitake or baby bella
- Garlic cloves–fresh is best for this recipe
- Chicken broth–or water and Better than Bouillon Chicken Base
- Spaghetti–broken in half, so they fit inside the pot
- Dried tarragon
- Chopped cooked chicken–I used rotisserie chicken. You can also use raw chicken that has been cut into bite size pieces. It will cook in the 4 minute pressure cooking time.
- Sesame oil
- Oyster sauce–find in the Asian section of grocery store
- Hoisin sauce–find in the Asian section of grocery store
- Low sodium soy sauce–so it’s not too salty
- Ginger–wrap gingerroot in foil and store in the freeze. Grate it from frozen…it makes it so easy.
- Sriracha–adds a little bit of heat but nothing too crazy
- Sesame seeds–I bought mine in the bulk section at WinCo
- Cabbage–this adds a nice crunch and some nutrition
Steps
- Sauté mushrooms and garlic: Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the chopped mushrooms and sauté for about 3 minutes. Then add in the garlic and sauté for 30 seconds. Pour in the broth so that nothing is sticking. Turn off Instant Pot.
- Layer in ingredients: Add in the broken spaghetti in a criss-cross pattern and then add the tarragon and chicken. Don’t stir.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- Stir in the sauce: In a small bowl stir together the sesame oil, oyster sauce, hoisin sauce, soy sauce, ginger and sriracha. Stir the mixture into the Instant Pot to coat the noodles. Stir in the sesame seeds and the cabbage.
- Serve and enjoy: If desired top with extra sesame seeds and sliced green onions.
Notes/Tips
- You can also make this without chicken. Just leave it out and keep the rest of the ingredients the same.
- We served this as a one pot meal. But if you’d like you can add a side of vegetables, like stir fried broccoli.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with hoisin sauce are Instant Pot Hoisin Beef Noodles and Instant Pot Better Than Takeout Chicken Lo Mein.
- Other recipes you can make with oyster sauce are Instant Pot Black Pepper Beef and Instant Pot Chicken Broccoli Rice Bowl.
More Asian Recipes…
- Instant Pot Dynamite Rice
- Instant Pot Hibachi Chicken
- Beef Pan Fried Noodles
- Instant Pot Chicken Chow Mein
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Asian Garlic Noodles
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
Chicken, garlic, mushrooms, spaghetti noodles and cabbage in a savory sauce. An easy way to have restaurant quality Asian noodles at home!
Ingredients
Scale
- 2 Tbsp butter
- 8 ounces chopped mushrooms
- 1 Tbsp minced fresh garlic cloves
- 2 cups chicken broth
- 8 ounces spaghetti, broken in half
- 1 tsp dried tarragon
- 2 cups chopped cooked chicken (or 1 pound of uncooked chicken, cut into bite size pieces)
- 1 tsp sesame oil
- 1/4 cup oyster sauce
- 1/4 cup hoisin sauce
- 1 Tbsp low sodium soy sauce
- 1 Tbsp minced ginger
- 2 tsp sriracha
- 1 Tbsp sesame seeds
- 3 cups chopped cabbage
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the chopped mushrooms and saute for about 3 minutes. Then add in the garlic and saute for 30 seconds. Pour in the broth so that nothing is sticking. Turn off Instant Pot.
- Add in the broken spaghetti in a criss cross pattern and then add the tarragon and chicken. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- In a small bowl stir together the sesame oil, oyster sauce, hoisin sauce, soy sauce, ginger and sriracha. Stir the mixture into the Instant Pot to coat the noodles. Stir in the sesame seeds and the cabbage.
- Serve and enjoy. If desired top with extra sesame seeds and sliced green onions.
- Category: Pasta
- Method: Instant Pot
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It was very tasty. I used low sodium chicken broth. Mixed the green onions in with the cabbage to make it less oniony for my non-onion eating husband.
★★★★★
haha “non-onion eating husband”
Thanks for the 5 stars Sharon!
Hey, Karen! I know this is probably a dumb question but, can I substitute Fish Sauce for the Oyster Sauce?
I want to make this now & I don’t have oyster sauce. Thanks!! Will be back with stars.
Yes I think that will be just fine!
It was more than fine. Hubby loved it so he took some to his parents. We all loved it!! Very easy to make & seasonings are spot-on! (Left overs are even better)
★★★★★
Yay! Thanks for the 5 stars!
Kate…
How many different names do you think there are for Asian garlic noodles?
Larry, you are sooooo right! This recipe shows up under many different names. Karen takes her precious time to comb the web for recipes (which are not copyrighted, by the way) so that she can turn them into amazing, easy recipes for us to use in our IP. I’m so grateful.
Hey Kate, wonder where Mr. Pressure Luck found his recipe??? Hmmmm?
A lot like the recipe from Pressure Luck, even with the exact same name!!
Hi Karen. This sounds like something my family would really love, the only thing is we are not fans of cabbage being crunchy is there way the cabbage could be included in the cooking process. Also do I follow the same directions if I’m using a Ninja Foodie? Thank you. Lee Childs
To Lee Childs,
When I make this (which is often) I put the cabbage on top of the spaghetti…actually I “cheat” a bit and use a bag of cole slaw mix instead – also, I pour the sauce mixture over the cabbage/cole slaw mix and pressure cook it all together!
I hope that helps 🙂
★★★★★
Sure you could totally add in the cabbage when you add in the chicken. It will be great!
When do you add cabbage to cook? Or do you precook the cabbage?
Hi Barbara, it’s in step 4. The cabbage is raw and adds a bit of a crunch 🙂