Pressure Cooker Vegetable Lo Mein

Name: Pressure Cooker Vegetable Lo Mein
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon sesame oil; ½ cup diced yellow onion; 2 cloves garlic, minced; 1 cup julienned carrots; 1 cup green peas; 1½ cup vegetable stock; 3 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 8 ounces lo mein noodles; sea salt and ground black pepper to taste

Marrekus and Krysten Wilkes Website

Share This Recipe

There is more than one way to get a stir-fried noodle dish in a hurry. Forget the wok! Use your pressure cooker to get a quick and easy dish to the table in just a few minutes. Soy sauce and rice wine vinegar make the sauce for the carrots, peas, and lo mein noodles. Everything cooks together in the same pot, making cleanup a breeze. Add your favorite vegetables to customize this dish to your taste.

Print recipe

Servings: 2

Ready in: 20min PT20M

Ingredients

1 tablespoon sesame oil
½ cup diced yellow onion
2 cloves garlic, minced
1 cup julienned carrots
1 cup green peas
1½ cup vegetable stock
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
8 ounces lo mein noodles
sea salt and ground black pepper to taste

Appliances

For best results, we recommend using:

Directions

Heat oil in a pressure cooker set to Sauté on Normal. Cook and stir onion and garlic in hot oil until softened, about 5 minutes; add carrots, peas, vegetable stock, soy sauce, and rice wine vinegar. Press noodles into the mixture to assure they are covered in liquid.
Lock pressure cooker lid in place. Set steam vent to Sealing.
Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
Set steam vent to Venting to quick-release pressure.
Divide lo mein between 2 plates; season with salt and pepper to serve.

Mealthy tip:

Save a little bit of prep time and effort by using your spiralizer. Spiralize your carrots and then cut into matchstick-sized pieces and have them ready in mere minutes.

Tagged:

Dinner Quick And Easy Ready In 30 One Pot Or Pan Pressure Cooker Noodles Vegetarian Vegan Soy Sauce Lo Mein Multipot

Reviews

4.5out of 5 Stars

(8 Reviews)

How would you rate this recipe?

What others are saying

George Delamea says:

Great sauce! I love a stir-fry, though not necessarily the mess I make with my wok. Plus, I always struggle to get the right flavor with the sauce. The soy and the vinegar work great in this. I added strips of bell pepper because I just love them in these dishes. Was surprised to still have texture after pressure cooking, but I did.

McKenzie C says:

I could not find "lo mien noodles" so I used hokkien rice noodles and got great results. I also added a little sesame oil with green onions and mushroom for topping. This is my new go-to for Asian stir fry.

Jordan Clark says:

This is a delicious, simple lo mien recipe. I added more veggies like cabbage and broccoli, and it was really good. The cooking time was short and it didn't take long to pressurize either.

Jenny J says:

This is one of my pressure cooker faves. Perfect go to meal for meatless Mondays. I added baby corn and broccoli florets to enhance the mix of vegetables.

Kaylee Adams says:

I could have used extra sauce on this dish. It's really good though, I added orange chicken to it. That recipe is also on this website. Oh, and I used spiralized carrots! Love it.

Evan Friesner says:

Above person.... you’re doing something wrong.

Jessica Daly says:

Easy recipe. I would add 2 cups of vegetable broth because it was a little dry but very tasty. You could add chicken or shrimp to jazz it up.

Jessica Katz says:

The noodles quickly turned to mush and the peas were a weird addition to the traditional lo mein. I don't think I'll make this recipe again.