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Home / Recipes / Main Courses / Pasta / Instant Pot P.F. Chang’s Garlic Noodles [Copycat]

Instant Pot P.F. Chang’s Garlic Noodles [Copycat]

January 31, 2017 By Jill Selkowitz / 10 Comments Updated May 13, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Instant Pot P.F. Chang’s Garlic Noodles is delicious meal for lunch or dinner. You will love my Instant Pot Garlic Noodles copycat version.

Instant Pot P.F. Chang's Garlic Noodles

Instant Pot P.F. Chang’s Garlic Noodles

Let’s get this right out in the open. P.F. Chang’s is not an authentic Asian or Chinese restaurant. It is at best Americanized, Asian inspired food….. at best.

Okay, I got that off my chest. P.F. Chang’s is a very popular restaurant and loved by many. It is also a bit pricy. Using an Instant Pot Electric Pressure Cooker, Ninja Foodi or Pressure Cooker allows for hands free, walk away cooking!

The price for my Instant Pot Garlic Noodles recipe is less than what you would pay at the restaurant for just one serving!

 

Cast of Ingredients for Instant Pot P.F. Chang's Garlic Noodles

Cast of Ingredients for Instant Pot P.F. Chang’s Garlic Noodles

Instant Pot P.F. Chang’s Garlic Noodles are so easy to make and fun to eat. They are even good cold. They package up nice to bring to work or school for lunch and are a great addition to a Summer picnic!

Jump to Section

  • Ingredients for Instant Pot Garlic Noodles
  • P.F. Chang’s Cantonese Stir Fry Sauce
  • Can Jarred Garlic Be Used
  • Best Noodles for Instant Pot P.F. Chang’s Garlic Noodles
  • Will Noodles Clump in Instant Pot
  • Instant Pot P.F. Chang’s Garlic Noodles

Ingredients for Instant Pot Garlic Noodles

  • Chinese Egg Noodles
  • Shaoxing Wine
  • English Cucumber
  • Garlic, of course!
  • Better than Bouillon Chicken Base – did you know that many Chinese recipes start with a chicken paste or bouillon?
  • Oyster Sauce

From what I can tell, P.F. Chang’s uses Chili Flakes for the heat in their Garlic Noodles. I love using Sambal Oelek Ground Fresh Chili Paste in recipes that need little heat. It is really a pure chili taste and doesn’t interfere with the other flavors. As always, feel free to use whichever you prefer.

 

Prepare the P.F. Chang's Cantonese Stir Fry Sauce

Prepare the P.F. Chang’s Cantonese Stir Fry Sauce

Let’s first make the delicious. P.F. Chang’s Cantonese Stir Fry Sauce.

P.F. Chang’s Cantonese Stir Fry Sauce

  • We love this sauce. It can be made in advance and used for so many recipes.
  • Try stir frying meat or tofu! Stir fried veggies with the sauce is fantastic too!

Pro Tip: Make a double batch and use it throughout the week for fantastic meals.

 

Add in the Garlic and Stir Fry for One Minute

Add in the Garlic and Stir Fry for One Minute

Heat your Pressure Cooker cooking put until fully heated. The Instant Pot will say “HOT.” After the cooking pot is hot, add in the oil. Adding a fat after a stainless steel pot is hot, will help to make the pot non-stick!

Can Jarred Garlic Be Used

  • Sure, that is fine. While we prefer to use fresh minced garlic, it is fine to use garlic that comes in a jar.
  • As jarred garlic is stored in liquid, make sure pat off the liquid, so that it is dry.

Pro Tip: When the garlic is added to the hot oil in the Instant Pot, you do not want the oil to pop because of wet garlic.

 

Add in Vinegar and Chili Paste

Add in Vinegar and Chili Paste

Garlic burns quickly, so make sure it does not turn brown! Now you are ready to add the rest of the ingredients and pressure cook!

While I believe that P.F. Chang’s uses chili flakes, I prefer using Sambal Oelek Ground Fresh Chili Paste. It is a pure taste, without interfering with other flavors.

 

Add Fresh Water, Sugar, Sesame Oil and Chinese Egg Noodles

Add Fresh Water, Sugar, Sesame Oil and Chinese Egg Noodles

Turn off your Pressure Cooker. Add in the rest of the ingredients, Fresh Water and the Chinese Egg Noodles.

Best Noodles for Instant Pot P.F. Chang’s Garlic Noodles

  • I love the Rose Brand Chinese Egg Noodles. They are sold in Chinese markets, as well as on-line.
  • You could also use Vermicelli/Thin Spaghetti instead of Chinese Egg Noodles if you like.

Pro Tip: You may need to break the noodles in half if using a smaller pressure cooker.

 

Spiralizer the Cucumber

Spiralizer the Cucumber

If you have a Spiralizer use it to julienne the English Cucumber. I have a tabletop model which I love.

I recommend the OXO Good Grips 3-Blade Tabletop Spiralizer. You can see how I used it in my Pressure Cooker Bruschetta Chicken with Zoodles recipe.

 

Pour the Sauce Over the Chinese Egg Noodles

Pour the Sauce Over the Chinese Egg Noodles

The delicious P.F. Chang’s Cantonese Stir Fry Sauce will be added to the noodles once pressure is released.

Pro Tip: The cooking time on noodles varies, so if you use something other than the recommended Chinese Egg Noodles, please check the Notes section below for This Old Gal’s Pasta Rule of Thumb Cooking Time!

Will Noodles Clump in Instant Pot

  • Yes, part of cooking noodles and pasta in a pressure cooker is that some noodles may clump together. It’s fine and all you have to do is take a pasta tool or fork and mix the noodles around the pot.
  • Noodles will continue to cook and absorb the sauce.

While P.K. Chang’s Garlic Noodles are kinda dry, I have designed my version of Instant Pot P.F. Chang’s Garlic Noodles to be a bit wetter than the restaurant version. I find the texture and mouthfeel to be better than the restaurants garlic noodles.

 

Stir in the Cilantro

Stir in the Cilantro

Many people experience a soapy taste when eating Cilantro, so if you are one of them, just leave it out. Otherwise, stir in some Cilantro.

I only use about a Tablespoon, but feel free to chop and use as much as you like. Instant Pot Garlic Garlic Noodles are delicious with some barbecue pork mixed in, so if you have some leftovers, yum!

 

Instant Pot Garlic Garlic Noodles with English Cucumber

Instant Pot Garlic Garlic Noodles with English Cucumber

Top with the Spiralized English Cucumber and drizzle with Toasted Sesame Oil, if desired.

More Asian Inspired Noodle Recipes to Make:

  • Pressure Cooker Simple Sesame Noodles
  • Asian Crunchy Noodle Salad with Peanut Butter Dressing
  • Instant Pot Pressure Cooker Pad Thai {ผัดไทยกุ้งสด}
  • Pressure Cooker Pad See Ew {Thai Beef Rice Noodles}

Kitchen Equipment and Essentials

  • Instant Pot Electric Pressure Cooker, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • Cilio Olivewood Spatula
  • Porcelain & Bamboo Salt Box with Spoon
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Rose Brand Chinese Egg Noodles
  • OXO Good Grips 3-Blade Tabletop Spiralizer.

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Pressure Cooker P.F. Chang's Garlic Noodles with English Cucumber

Instant Pot P.F. Chang’s Garlic Noodles

5 from 4 votes
Print Pin SaveSaved! Rate
Course: Appetizer, Dinner, Lunch, Main Dish
Cuisine: Asian inspired
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Pressure Release: 2 minutes minutes
Total Time: 5 minutes minutes
Servings: 4 servings
Calories: 255kcal
Author: Jill Selkowitz

Ingredients

  • 1 pound Chinese Egg Noodles
  • 2 teaspoons Canola Oil
  • 1 Tablespoon Fresh Garlic minced
  • 2 teaspoons Distilled Vinegar
  • 1 1/2 teaspoons Sambal Oelek Ground Chili Paste (or Chili Flakes)
  • 2 teaspoons White Sugar
  • 1/2 teaspoon Pure Sesame Oil
  • 3.5 cups Fresh Water
  • 1 Tablespoon Fresh Cilantro Leaves chopped
  • 1 whole English Cucumber Spiralized or Julienne

Sauce

  • 1 cup Chicken Stock/Broth
  • 3 teaspoons Shaoxing Wine
  • 2 teaspoons White Sugar
  • 2 teaspoon Oyster Sauce
  • 3/4 teaspoon Sea Salt
  • 1 1/2 teaspoons Cornstarch

Extra

  • Drizzle of Toasted Sesame Oil

Recommended Products

Instant Pot Electric Pressure Cooker
Instant Pot Electric Pressure Cooker
Rose Chinese Egg Noodles
Rose Chinese Egg Noodles
Tabletop Spiralizer
Tabletop Spiralizer

Instructions

  • Whisk together Sauce ingredients and set aside.  Peel, Spiralize or Julienne the English Cucumber and set aside.
  • Select Sauté, Browning or Meat function on your Pressure Cooker and allow to fully heat.  Once hot, add the canola oil to the cooking pot.
  • Add minced garlic and Stir Fry for one minute.  Add the Sambal Oelek Ground Fresh Chili Paste and Vinegar and Stir Fry for one more minute.  Turn off Pressure Cooker.
  • Add Sugar, Water, Sesame Oil and whisk to combine.  Add in Chinese Egg Noodles and fan out the noodles so they are not in one clump.
  • Lock on Lid and close Pressure Valve.  Cook at High pressure for "0" minutes.  0 is correct. The pot just needs to come to pressure and not stay at pressure!
  • When beep is heard, wait 2 minutes and then carefully release the rest of the pressure.
  • Pour in sauce and mix through to heat, separating any noodles that were stuck together.  Toss with Cilanto and top with the English Cucumber.

Notes

If you don't have Chinese Egg Noodles on hand, vermicelli noodles are a good choice. If you would prefer to use a different type of pasta altogether, any type of pasta or semolina noodle is fine to use in this recipe. If using a different shape of pasta or noodle, your cook time will be different from the "0" cook time for P.K. Chang's Garlic Noodles.
This Old Gal's Pasta Rule of Thumb
  • Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this example the cook time will be 2 minutes.
  • After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
  • If the variable cook time on your package of pasta is 11 - 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
  • If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot.  The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
This recipe uses a bit of a natural release and the total time is figured into that, so only the cook time needs to be adjusted. The natural release time allows for a little pressure to release, so that the starchy water can settle and not spit out through the pressure valve when the pressure is released.

Nutrition

Nutrition Facts
Instant Pot P.F. Chang's Garlic Noodles
Amount Per Serving
Calories 255 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 752mg33%
Potassium 77mg2%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 230IU5%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot P.F. Chang’s Garlic Noodles!

Pressure Cooker P.F. Chang's Garlic Noodles (Instant Pot)

Pressure Cooker P.F. Chang’s Garlic Noodles (Instant Pot)

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January 31, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Kelley says

    June 18, 2019 at 7:53 am

    5 stars
    We LOVE this recipe. It is super easy and yummy. It is indeed an investment at first because of all the condiments, but once you have the initial ingredients.. you can make this recipe over and over again. We can never find the egg noodles without driving 25 minutes out to the international market, so we just use angel hair pasta. May not be exactly the same, but it works for us and saves us lots of time. We also like to get chicken meatballs, cut them in quarters, saute them and throw them in and it is delicious! Definitely one of my favorite recipes to make at least once every two months.

    Reply
    • Jill Selkowitz says

      June 18, 2019 at 12:55 pm

      Thank you, Kelley. Jill

      Reply
  2. Sandy says

    February 27, 2018 at 6:03 am

    For those like me who had a hard time finding Chinese egg noodles, I found the No Yolks brand of Stir Fry Noodles in the same section as the other pasta at Walmart (not where Asian food is). They worked just great at 0 minutes. The package is only 12 ounces, so know that you will either have to modify your liquid amounts or buy 2 packages of noodles. This was quite good. Next time I think I will add some chicken to make it more of a meal.

    Reply
  3. Michelle says

    October 1, 2017 at 5:32 pm

    Hi Jill,
    I have 2 celiacs and must cook gluten-free.
    Do you have a modification for using gf spaghetti noodles?
    Thanks

    Reply
  4. Wendi says

    September 3, 2017 at 11:32 am

    5 stars
    First try today, & these were a fail. Only egg noodles I could find at our Asian grocery were in small nests, and not straight, so the ones on the bottom cooked, but the others were undercooked & there wasn’t enough sauce left to rehydrate them completely. The sauce flavor was perfect, though.

    Reply
    • Jill says

      September 3, 2017 at 1:11 pm

      Hi Wendi. I bet if you used the proper noodles, it would have been a success. Jill

      Reply
  5. Lyn webster says

    April 20, 2017 at 3:56 pm

    I have looked everywhere for these noodles. Where do you find them?

    Reply
    • Jill says

      June 11, 2017 at 12:17 am

      Hi Lyn~

      I link to where you can find the noodles. I’m lucky in that I have Asian stores all around me. Jill

      Reply
  6. dorris2009 says

    April 1, 2017 at 7:22 pm

    The oyster sauce link is not working. The rest were okay! I will be cooking this as soon as the special ingredients I’ve ordered arrive.

    Reply
    • Jill says

      April 6, 2017 at 12:10 pm

      Hi Dorris~

      Thank you for letting me know. I have fixed the issue. 🙂 Jill

      Reply

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