Pressure Cooker P.F. Chang’s Garlic Noodles copycat recipe takes only a few minutes at a fraction of the cost and feeds the whole family.
Let’s get this right out in the open. P.F. Chang’s is not an authentic Asian 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. This Pressure Cooker P.F. Chang’s Garlic Noodles only takes a few minutes to make and at a fraction of what you would pay in the restaurant. You can feed your whole family for the price of one serving at the restaurant.
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.
Let’s first make the delicious. If you want to use this sauce for other dishes, click on this recipe link (coming soon) for the ingredients and measurements for just the P.F. Chang’s Cantonese Stir Fry Sauce. For this recipe and because we are doing it in the Pressure Cooker, I took a few liberties with preparing the Sauce.
Whisk together all Chicken Stock, Shaoxing Wine, Oyster Sauce, Sugar, Sea Salt and Cornstarch (as indicated on the recipe card below) and set aside. Choose to use Fresh Chicken Broth, or a teaspoon of Better than Bouillon Chicken Base mixed with a cup of Fresh Water.
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!
Stir Fry the Garlic for about one minute. Make sure you don’t over cook the garlic, as garlic tends to brown and burn very quickly.
Add in the Vinegar and the Sambal Oelek Ground Fresh Chili Paste and Stir Fry for just one more minute. Turn off your Pressure Cooker. I believe that P.F. Chang’s uses Chili Flakes, but I much prefer the taste of the Sambal Oelek Ground Fresh Chili Paste. It is a pure taste, without interfering with other flavors.
Turn off your Pressure Cooker. Add in the rest of the ingredients, Fresh Water and the Chinese Egg Noodles. I love the Rose Brand Chinese Egg Noodles, which are cheap when you buy a pack of four. Fan out the noodles as best you can. The Chinese Egg Noodles are not as long as Vermicelli/Thin Spaghetti, so you don’t have to break them in half, just kind of push them into the pot. The Lid will close, so don’t worry. The Chinese Egg Noodles cook very, very fast, so just set your Pressure Cooker to “0” minutes. Use your Manual or Meat Button on your Pressure Cooker and adjust the time. By the time the Pressure Cookers comes up to pressure and then manually release, the Chinese Egg Noodles are perfect.
If you would like to use Vermicelli/Thin Spaghetti instead of Chinese Egg Noodles, you may need to break the noodles in half, so they fit. You will need to look at the package of Vermicelli/Thin Spaghetti to see the cook time. Make sure to cook for two minutes less than the lesser time on the package.
After all pressure has been released pour the Sauce into the pot with the noodles and stir. Some of the Chinese Egg Noodles will be clumped together. Just pull them a part and mix them with the general population. The Noodles will continue to cook and absorb the sauce. P.K. Chang’s Garlic Noodles are kinda dry. I prefer a moister end result, so these Pressure Cooker P.F. Chang’s Garlic Noodles will be slightly wetter than what you get in the restaurant……and better too, in my opinion.
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.
Top with the Spiralized English Cucumber and drizzle with Toasted Sesame Oil, if desired. For another noodle dish, using Chinese Egg Noodles, try my Pressure Cooker Simple Sesame Noodles or my Asian Crunchy Noodle Salad with Peanut Butter Dressing.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (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
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Rose Brand Chinese Egg Noodles
- Chinese Shaoshing Wine
- Sambal Oelek Ground Fresh Chili Paste
- Vegetable Spiralizer
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- 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
- Drizzle of Toasted Sesame Oil
- 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.
- Lock on Lid and close Pressure Valve. Cook at High pressure for "0" minutes. Allow a 2 minute Natural Pressure Release and then manually 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.