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
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
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!
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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
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
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
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
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
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
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
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
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.
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Here is the handy printable recipe:
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
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
- 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.
Nutrition
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Pressure Cooker P.F. Chang’s Garlic Noodles (Instant Pot)
