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
Pressure Cooker Simple Sesame Noodles
I’ve been wanting to make Sesame Noodles for a long, long time.
Oh my G-d, they are divine decadence. Inspired by Ree Drummond, I converted the recipe to the Pressure Cooker.
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.
UPDATE: I’ve been doing low carb as I need to lose some weight.
My OXO Spiralizer is helping as I substitute the Chinese Egg Noodles for Spiralized Zucchini. and Carrots.
It is also yummy with my Pressure Cooker Spaghetti Squash recipe.
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.
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.
For the Zucchini Noodles, just give them a quick blanche.
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 (or Zucchini Zoodles) 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
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- 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:
Pressure Cooker Simple Sesame Noodles
Pressure Cooker Sesame Noodles
Print Pin RateIngredients
- 16 ounces Chinese Egg Noodles
- 3.5 cups Fresh Water
- 8 Scallions Sliced Thin
- 1 Tablespoon Toasted Sesame Oil
Sauce
- 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 White Sugar
- 1 teaspoon Hot Chili Oil
Add Ons
- Hard Boiled Eggs
- BBQ Sliced Pork
- Grilled Char Siu Chicken Pork, Steak
Instructions
- 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.
Notes
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 or 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
Print Pin RateIngredients
- 16 oz Chinese Egg Noodles
- 6-8 cups Fresh Water
- 8 Scallions sliced thin
Sauce
- 1/2 cup Soy Sauce, Low Sodium
- 8 cloves Fresh Garlic minced
- 8 Tablespoons Canola Oil
- 4 Tablespoons Seasoned Rice Vinegar
- 4 Tablespoons White Sugar
- 3 Tablespoons Pure Sesame Oil
- 1 teaspoons Hot Chili Oil
- 3 Tablespoons Toasted Sesame Oil
Instructions
- 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.
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Sara says
July 31, 2019 at 10:34 amHi! I’ve made these before and it turned out fabulous! I’m going to try again for a dinner party type thing i’m hosting – and planning on upping the veggie content (I don’t eat a ton, but I have vegetarian friends 🙂
Do you put the raw carrots / broccoli and such in at the beginning – with the dry noodles and such, in order to cook them appropriately?
Any other veggies people have found that make yummy additions?
Thanks so much!
Kerrie says
July 25, 2019 at 4:22 pmHi, Thanks so much for the recipe. I can’t wait to try it. I’m in Los Angeles too. Do you buy your noodles locally? If so, where? Is it 99 Ranch Market?
Thanks so much for sharing your recipes with us!!
Jill Selkowitz says
July 25, 2019 at 6:06 pmHi Kerrie. We got some from Winco. Jill
Terry says
January 17, 2019 at 9:56 amI don’t care for spicy food (I know, I’m boring). Can the hot chili oil be omitted?
Jill says
January 17, 2019 at 12:23 pmYes, no problem. It’s really not spicy though. The flavor is just intensified. Jill
Evelyn says
March 10, 2017 at 3:29 pmWill not print
Sherry Morris says
February 12, 2017 at 1:19 pmThese 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!
Leanna says
December 4, 2016 at 6:09 pmI 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!
Jill says
December 4, 2016 at 8:18 pmHi 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
Leanna says
December 5, 2016 at 11:07 amThanks! I’ll chalk this one up to the pressure cooking learning curve!
Kim says
February 20, 2017 at 9:33 amMine 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!
Jill says
February 22, 2017 at 4:00 amKim~
Types of noodles have different cooking times, so please adjust the time for whichever brand of noodle you use.
Jill
Claudia Flint says
October 9, 2016 at 9:24 amIf 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?
Jill says
October 9, 2016 at 1:32 pmHi Claudia~
Everything would be cut in half.
Jill
Tina says
September 21, 2016 at 7:07 pmIt says dump in some water? Is this based on directions on the package?
Jill says
September 23, 2016 at 1:34 amHi Tina~
The exact directions are at the bottom of the post on the recipe card.
Jill
Sarah F Johnson says
September 13, 2016 at 12:08 pmLove 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.
Jill says
September 14, 2016 at 5:45 pmHi 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
Elizabeth says
September 11, 2016 at 3:53 pmyou put 0 min to cook ?
Jill says
September 12, 2016 at 12:25 amHi Elizabeth~
Yes, I did put that.
Jill
GLenda says
September 11, 2016 at 2:22 pmRecipe says cook for 0 minutes? Is that correct?
Jill says
September 12, 2016 at 12:26 amGlenda~
If you use the noodles that I did. I explained that in the post.
Jill
eileen allen says
September 11, 2016 at 6:13 amI 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?
Jill says
September 11, 2016 at 11:42 amHi Eileen~
This recipe is for Sesame Noodles. All kinds of toppings are great. For the peanut noodles, you might like this. https://thisoldgal.com/asian-crunchy-noodle-salad/
Jill