The Easiest Yakisoba Noodles {Instant Pot + Stovetop}
These Easy Yakisoba Noodles can be made in the Instant Pot or on the stovetop with fresh veggies and the yummiest garlic-chili sauce!
Nutrition Facts
429 kcalCalories
20 gProtein
29 gCarbs
20 gFat
Ingredients
Instructions
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Continue Reading at Thegirlonbloor →Chef's Notes
NotesYou can make these noodles on the stovetop or in the Instant Pot.
Substitute yakisoba noodles Chinese-style miki noodles.
Use the protein of your choice like shrimp, chicken, beef or firm tofu.
Store in the fridge for up to 4 days in an airtight container then reheat in the microwave or a skillet.
Comments & Photos
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Reviews from the Original Source
This is one of our go to Insta Pot recipes. We love.
I also made this using the instant pot rather than the stovetop method. I used frozen broccoli, so I figured it would be all good with the 2 minute cook time as that time would include thawing the broccoli. My broccoli also came out well cooked rather than a little crisp. The carrots likewise cooked thoroughly. I would not saying this ruined anything, but I agree that the vegetables could cook more lightly. I’m considering next time only pressure cooking for 1 minute. The only concern I have with that is making sure the meat is safely cooked, so I plan on sautéing it a bit with the sauce ingredients before adding the vegetables and broth and proceeding to the pressure-cooking step. I’ll let you know how it goes.
I used half-length spaghetti for the noodles, because you use what you have in your kitchen. They worked fine, but if you try this, don’t use “one package” unless you want a noodle dish with some meat and vegetables rather than a meat and vegetable dish with some noodles. Don’t get me wrong, it’s still delicious, but if you want a dish that looks like the photos, only use a quarter to half a box. In the U.S. pasta is usually sold in 1 lb. boxes, so 4-8 oz. dry noodles (which must be cooked before using in this recipe, of course.)
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