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Quick & Easy Lo Mein { Instant Pot or Stove-top} 15 minute meal
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Quick & Easy Lo Mein {Instant Pot or Stovetop}

Make this authentic tasting Asian noodle favorite ( in the Instant Pot or on the stove-top) in just 15 minutes! It’s healthier, customizable, and only requires one pan. This is also a great recipe for weekly meal prep options.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main
Cuisine: American, Asian
Servings: 4 servings
Calories: 278kcal

Ingredients

  • 1 Tbsp sesame oil plus 1 tsp for stovetop version
  • 2 cloves garlic minced
  • 2 cups vegetable stock or chicken broth ( only for Instant Pot version)
  • 3 Tbsp low sodium soy sauce or coconut aminos
  • 1 Tbsp rice vinegar
  • ½ tsp ground ginger
  • 1 tsp brown sugar or coconut sugar
  • ½ tsp Sriracha or hot chili oil more or less, to taste
  • 8 oz. lo mein noodles or spaghetti/linguine *
  • 1 medium red bell pepper julienned
  • 1 cup sliced mushrooms
  • 1 cup broccoli florets
  • 1 cup julienne cut carrots matchstick
  • 1 cup snow peas
  • Chopped green onions and/or sesame seeds for garnish optional

Instructions

Instructions for Making on the Stove-top

  • Cook noodles according to package directions. While noodles are cooking, whisk together sauce ingredients ( soy sauce, rice vinegar, 1 tsp sesame oil, brown sugar, ginger, sriracha). Set aside.
  • In a large skillet heat 1 Tbsp sesame oil over medium-high heat. Add garlic and cook until lightly browned ( about 1 min.). Add vegetables and saute until crisp-tender ( about 5 mins.)
  • Stir in sauce and cooked noodles and toss to combine.
  • Serve immediately, garnish with chopped green onions and/or sesame seeds if desired.

Instructions for Making in the Instant Pot

  • Set Instant Pot to sauté function. Add sesame oil and garlic. Sauté until garlic is lightly browned (about 1-2 minutes) Turn off sauté function. Add vegetable stock, soy sauce, rice vinegar, brown sugar, ginger, sriracha and stir until well combined.
  • Add spaghetti noodles to the bottom of the pot, use a spoon to make sure noodles are covered with liquid and layer bell pepper, mushrooms, broccoli, carrots, and snow peas on top of noodles.
  • Lock Instant Pot and set vent to sealing. Set to Manual, high pressure, 5 minutes. (noodles will be al dente and vegetables will be crisp tender - if you wish more fully cooked noodles and vegetable set to 6 minutes) Make sure “Keep Warm” feature is turned off (if your Instant Pot offers this feature)
  • When finished cooking, Quick release pressure. Stir noodles to absorb any remaining liquid and break apart any noodles that may have stuck together. Serve immediately. Garnish with chopped green onions and/or sesame seeds if desired.

Notes

* Lo Mein Noodles- When making this recipe in the Instant Pot, I recommend using either Spaghetti/Linguine noodles or Lo Mein noodles that contain egg or egg white. Some of the Lo Mein noodles I've tried that contain just wheat flour without the egg/egg whites are too dense and don't cook thoroughly.
Use Spaghetti/Linguine noodles for Vegan option

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 51.4g | Protein: 10.1g | Fat: 4.7g | Saturated Fat: 0.5g | Sodium: 461.2mg | Fiber: 5g | Sugar: 5g