Pressure Cooker Simple Sesame Noodles are so easy and delicious and can be in your bowl ready to eat in less than 15 minutes.
Pressure Cooker Simple Sesame Noodles
I’ve been wanting to make Sesame Noodles for a long, long time. I’ve heard how delicious they are, but for some reason, the ingredients and recipe, just did not appeal to me. But, being the super inquisitive person that I am, I decided to make them as I wanted to see what all the fuss was about.
Oh my G-d, they are divine decadence. Ree Drummond of the Pioneer Woman has a Simple Sesame Noodles recipe on her site. I adore Ree and think she is the cats meow, so, of course I decided to use her recipe. Since I want things fast, I converted it to the Pressure Cooker. I wanted to change the name a bit, but, Ree is right about the simplicity of the recipe, so, Pressure Cooker Simple Sesame Noodles, it is!
Besides making these Pressure Cooker Simple Sesame Noodles in your Pressure Cooker, I will show you how to make them on your Stove Top AND by using your Pressure Cooker to boil water just like a saucepan on the Stove (not under pressure).
Directions for Stove Top method and using your Pressure Cooker like an electric stove too are included below the Pressure Cooker Recipe Card.
Cast of Ingredients for Pressure Cooker Simple Sesame Noodles
The Rose Brand Gourmet Chinese Egg Noodles are seriously delicious. Try hard to see if you can find them.
If you can’t and you don’t want to order them on line from Amazon, just use any thin Japanese or thin spaghetti noodle that you can find. But, really try to get the Rose Brand Gourmet Chinese Egg Noodles.
Measure out the Sauce Ingredients
We’ll make the sauce first since it will cook right with the noodles in the Pressure Cooker. Use a Measuring Cup and add the Soy Sauce and the Sugar first. Give it a good Whisk, so that the sugar incorporates. Then add in the Canola Oil, Hot Chili Oil, Pure Sesame Oil and the rest of the sauce ingredients (except the Toasted Sesame Oil) and give it a really good Whisk.
Since this recipe is called Pressure Cooker Simple Sesame Noodles, and it is indeed simple, it’s all going to be cooked in one pot, with the sauce. Except for the Toasted Sesame Oil.
Pure Sesame Oil is used in cooking and the Toasted Sesame Oil is used on cooked food to add some good flavor. For the sauce ingredients, I use the Pure Sesame Oil. After cooking the Pressure Cooker Simple Sesame Noodles, I like to drizzle in a little Toasted Sesame Oil. It adds another layer of flavoring. seasoned rice
Whisk up the Sauce
Give the sauce a really good Whisk and set it aside for a minute. As always, my very favorite Rösle Stainless Steel Flat Whisk is put to use once again.
Add Chinese Noodles and Fresh Water to the Pressure Cooker
Place the Chinese Egg Noodles right into your Pressure Cooker cooking pot and dump in some fresh water.
Pour in all the Sauce
When preparing the noodles on the stove in a sauce pan, you will drain and rinse them and then pour on the sauce. For this Pressure Cooker Simple Sesame Noodle recipe, the sauce is added right into the Pressure Cooker cooking pot. Simple, right? One pot. What can be easier than that?
If you want to just cook the Chinese Egg Noodles without the sauce, that is fine. Add the sauce afterwards. Either way is good.
Chop up lots and lots of scallions
Chop up as many scallions as you like. I used part of a gigantic one from our garden, which is probably equal to at least 8 scallions that come in a bundle from the grocery store.
I like scallions, but in moderation. I’m telling you, use a lot. You won’t believe how good these Sesame Noodles are with lots and lots of scallions.
The Chinese Noodles with the Sauce
There will be a bit of liquid in the Pressure Cooker cooking pot after you remove the lid and that is fine. You don’t want your noodles to be dry. A little sauce in the bowl is perfect.
Pull the cooking pot out of the Pressure Cooker and dump the Pressure Cooker Simple Sesame Noodles into a bowl. You want to get them out of the hot cooking pot.
Add lots and lots of Sliced Scallions
Drizzle on Toasted Sesame Oil. Remember, Toasted Sesame Oil is used for extra flavor on food that has already been cooked. Add in lots and lots of Sliced Scallions and mix through.
Pressure Cooker Super Simple Sesame Noodles with Egg
Garnish with hard boiled eggs on top, if you like. BBQ Sliced Pork is great on top too! I have to admit, hard boiled eggs taste great on the Pressure Cooker Simple Sesame Noodles.
Pressure Cooker Simple Sesame Noodles with Char Siu Chicken and Vegetables
If you want to make these Pressure Cooker Simple Sesame Noodles a meal, with meat and veggies, add in some sliced carrots and broccoli, along with the noodles and sauce. Chop up some cabbage and toss it into the Pressure Cooker cooking pot after you have released the pressure. The cabbage will wilt immediately. The noodles will continue to absorb the dressing, so toss it a few times.
Top with Char Siu Chicken, Beef or Pork. I marinated chicken legs overnight in Chinese Barbecue (Char Siu) Mix, then used my Air Fryer to cook the Char Siu Chicken. Yum!
Pressure Cooker Simple Sesame Noodles
It is also delicious just plain. These Pressure Cooker Simple Sesame Noodles are so good in fact, that I am making them again tomorrow to bring with us to the Hollywood Bowl. We will be seeing ELO and then a Fireworks display. It’s our last show of the Summer Season. I think I will also whip up a batch of Asian Style Chinese Boiled Peanutsand bring those with us as well.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Rose Brand Gourmet Chinese Egg Noodles
- Kadoya Pure Sesame Oil
- Toasted Sesame Oil
- Hot Chili Oil
- Seasoned Rice Vinegar
- Bormioli Rocco Viva Salad Bowl
- Bamboo Salad Hands
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Here is your handy printable recipe:
- 16 ounces Chinese Egg Noodles
- 3.5 cups Fresh Water
- 8 Scallions Sliced Thin
- 1 Tablespoon Toasted Sesame Oil
- 1/2 cup Soy Sauce, Low Sodium
- 8 cloves Fresh Garlic Minced
- 8 Tablespoons Canola Oil
- 5 Tablespoons Pure Sesame Oil
- 4 Tablespoons Seasoned Rice Vinegar
- 4 Tablespoons Sugar
- 1 teaspoon Hot Chili Oil
- Hard Boiled Eggs
- BBQ Sliced Pork
- Grilled Char Siu Chicken Pork, Steak
Whisk sauce ingredients together in a measuring cup and set aside.
Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water Dump in sauce.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 0 minutes. When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.
Remove cooking pot from Pressure Cooker and dump into a big serving bowl. Toss with scallions and drizzle with Toasted Sesame Oil. Serve.
If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to "0" minutes. If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.
Using the Stove or using Pressure Cooker as an Electric Burner
Cooking Noodles The Regular Way with Boiling Water
Use a Saucepan on your Stove or hit Sauté/Browning on your Pressure Cooker cooking pot and bring about 4 quarts of water to a boil. Add the Chinese Egg Noodles and cook according to package directions, which is about 5 minutes. Drain and rinse noodles.
Pour the Sesame Noodle Sauce on the Noodles
Pour in the sauce and mix through. The noodles will start to absorb the sauce.
Pressure Cooker Simple Sesame Noodles
Mix in the Scallions. That’s it. Very simple. Enjoy.
Simple Sesame Noodles are so easy and delicious and can be in your bowl ready to eat in less than 30 minutes.
- 16 oz Chinese Egg Noodles
- 6-8 cups Fresh Water
- 8 Scallions sliced thin
- 1/2 cup Soy Sauce, Low Sodium
- 8 cloves Fresh Garlic minced
- 8 Tablespoons Canola Oil
- 4 Tablespoons Seasoned Rice Vinegar
- 4 Tablespoons Sugar
- 3 Tablespoons Pure Sesame Oil
- 1 teaspoons Hot Chili Oil
- 3 Tablespoons Toasted Sesame Oil
Mix together Sauce ingredients and set aside.
Bring water to boil and cook noodles according to package directions. Rinse and drain. Pour sauce over noodles and mix in scallions.
Don’t forget to PIN IT
Stove or Pressure Cooker Simple Sesame Noodles
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Instant Pot Pressure Cooker Hard Boiled Egg Loaf Recipe
Air Fryer Peanut Butter Banana Dessert Bites
I wonder if peanut butter can be added to the sauce? I love the cold peanut noodles at Asian restaurants and these sound similar except for the peanut part. Any thoughts?
Hi Eileen~
This recipe is for Sesame Noodles. All kinds of toppings are great. For the peanut noodles, you might like this. http://thisoldgal.com/asian-crunchy-noodle-salad/
Jill
Recipe says cook for 0 minutes? Is that correct?
Glenda~
If you use the noodles that I did. I explained that in the post.
Jill
you put 0 min to cook ?
Hi Elizabeth~
Yes, I did put that.
Jill
Love love these noodles and your web and FB pages. So many good recipes and Great Advice !!! Do you have a “Top Ramen” recipe for the pressure cooker ? My husband is a cancer patient and loves those Instant Ramen or Top Ramen soups. I would prefer to make home made ones to avoid all the chemical additives in the seasonings pack.
Thank you so much for any advice you can give me.
Hi Sarah~
I hope your husband will recover quickly! I don’t yet have a recipe up for Ramen, but will work on getting one up soon.
Take good care of yourself and your husband.
Jill
It says dump in some water? Is this based on directions on the package?
Hi Tina~
The exact directions are at the bottom of the post on the recipe card.
Jill
If I want to only make 8 oz of the noodles, do I cut everything in half including the 3.5 cups of water to cook the pasta?
Hi Claudia~
Everything would be cut in half.
Jill
I got my 6 qt Instant Pot a couple weeks ago and have tried and enjoyed a few of your recipes! I knew this one would be a hit with my kids, so I picked up a pack of Chinese egg noodles. The ones at my store are 10 oz., so I did the calculations to scale the recipe down.
Somehow, when it was done, the noodles cooked very unevenly. Some were perfect, some were slightly underdone at one end and some were just so undercooked that they weren’t really good to eat. I picked through the noodles and was able to serve about 2/3 to 3/4 of the batch, some of which was a bit overly chewy.
Any thoughts what went wrong and how to fix for next time? Wondering if I should have cooked longer or added a bit more water? Thanks!
Hi Leanna~
The scale down has to take into consideration the water needed to get to pressure, so a scale down of the water is not an exact scale down like you would the other ingredients. The water should not have been scaled down as much. It would have been better to double the recipe, rather than to make a lesser amount, since it such a short cook time.
Jill
Thanks! I’ll chalk this one up to the pressure cooking learning curve!
Mine came out the same way, and I followed the recipe exactly. I cooked the noodles for one minute. I just put them back on for two more, we will see! Love the recipes, Jill!
Kim~
Types of noodles have different cooking times, so please adjust the time for whichever brand of noodle you use.
Jill
These were absolutely fantastic! I did tweak the recipe a bit–omitted canola oil, substituted peanut oil for the untoasted sesame oil, added lots of veggies (carrot, onion, red pepper), added about one inch chopped fresh ginger, splash or two of Sriracha and tofu/ground pork. At the end, I stirred in chopped cabbage. Unbelievably easy and unbelievably delicious! Much, much better than take out. I was skeptical but, boy Jill, you made a believer out of me! Thanks so much!
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