Looking for a speedy mid-week supper recipe? You need this Instant Pot Vegetable Chow Mein / Instant Pot Lo Mein ! It’s easily ready under 20 mins (quicker than home delivery) and is packed with flavours and textures. Also, not to forget it is vegan too.
Make perfect Chow Mein noodles in your Instant Pot every time.
Vegetable Instant Pot Chow Mein
This is the perfect Vegan Vegetable Chow Mein recipe ! It is light yet flavourful.
Lo mein noodles cooked in the Instant Pot is an easy recipe for lunch or dinner. It can also work as good meal prep meal.
Now, this method does take away the Lo Mein from being “authentic” but the flavours are very much still there and the dish overall takes less time!
I would traditionally make noodles in a wok, but it requires a few different pots to prep all of the ingredients. Making Chow Mein in the Instant Pot is essentially a one-pot meal.
Easy Instant Pot Recipes:
Instant Pot Mexican Rice with Coconut, Coriander, and Lime
DIY Meditarranean Orzo Pasta Salad
Vegan Thai Peanut Noodles
Persian Cranberry and Saffron Rice Pilaf
Coconut, Pineapple Thai Fried Rice
What is Vegetable Chow Mein
Original Chow Mein is a Chinese style dish of fried noodles with shredded meat or seafood and vegetables, but here we are talking about this absolute tasty and simple Vegetable Chow Mein , it is a classic Chinese dish that you can easily whip up in your own kitchen.
There are many fusion Indo-Chinese noodles recipes such as Hakka noodles or Schezwan stir-fried noodles. However, the ingredients in this recipe make a more authentic Chinese noodle dish.
This homemade version is far healthier than any takeaway, the best part is that this delicious meal can be on the table in less than 20 minutes to make in total (including chopping all the veggies). This delightful and light dish is packed with flavours and textures.
A mix of vegetables such as spring onion, carrots, mangetouts and red pepper and egg-free noodles are stir-fried in the nutty groundnut and toasted sesame oil.
These crunchy vegetables add a crunch to the dish. The combination of soy sauce, rice wine vinegar and white pepper bring that wonderful oriental feel. This dish is perfect to sneak in some extra vegetables.
You can also toss in your favorite protein such as tofu or tempeh. Edamame beans would also work well.
Why you should make this Instant Pot Vegan Chow Mein
One of the most popular Chinese noodles dishes
It is a quick and easy meal with simple ingredients, perfect for meal prep
One-pot recipe
Use whatever vegetables and noodles you like to use – you just need a quick trip to your local grocery store
Suitable for vegans or vegetarians – this is a meat-free version of chicken chow mein
Chow Mein or Lo Mein
Chow Mein and Lo Mein are similar but have their differences.
Both use wheat flour noodles but the main difference is that Chow Mein is prepared using “fried noodles”. The noodles are made crispier in the pan whereas Lo Mein noodles are boiled.
What to serve with Chow Mein
Burnt Garlic and Tofu Fried Rice
Vegetable Spring Rolls
Soya and Vegetable Manchurian
Baked Tofu Manchurian
Ingredients
Full ingredients and measurements can be found in the recipe card below
When it comes to oriental cooking like vegetable chow mein, the most important thing is the ingredients and then the cooking process.
Vegetables – This dish based on vegetables, both the vegetables used and textured are key to make delicious noodles. Try to include as many various colour vegetables as possible like carrots, mangetout (snow peas) or sugar snap peas, bean sprouts, red bell pepper, and spring onions.
Noodles – Egg-free fresh or dried instant noodles would do a perfect job. You can use thin noodles or thin spaghetti noodles also. For a gluten-free lo mein recipe, you can use gluten-free noodles.
Oil – The right oil can make a big difference. For authentic oriental flavours that give that chinese food flavour, use groundnut aka peanut oil, and toasted sesame oil.
Because stir-frying involves high cooking temperatures, it is important to choose an oil that has a high smoking point, and peanut oil is perfect for stir fry recipes. Also, it has a pleasant nutty flavour and has a high smoking point up to 450 F / 230 C. Toasted sesame oil lends that nutty and authentic flavours.
Chow mein sauce – For the perfect authentic Chinese taste you don’t need so many sauces, only light soy sauce and dark soy sauce combined with rice wine vinegar. For the perfect savory sauce, I like to add a little white pepper powder, but you can also use black pepper. I also add a pinch of sugar whether its white or brown sugar.
Garnish – I have used toasted sesame seeds
Optional:
Some versions use fresh ginger or ginger paste but I have used fresh minced garlic only as I prefer the flavour that way.
How to make Vegetable Chow Mein on the stove
First, cook the noodles according to packet instructions.
Drain the water and add a tablespoon of sesame or groundnut oil, mix it and leave it aside.
In a wok heat groundnut oil at a high temperature.
Add chopped garlic, after a quick stir add carrots (always add harder vegetables first) then mangetout, red pepper and spring onion.
Stir fry the vegetables on high heat for 3 minutes.
Then add noodles, salt, sugar, white pepper powder, both soy sauce, rice vinegar and mix well.
Add toasted sesame oil.
Serve hot in a serving bowl and sprinkle some toasted sesame seeds if using.
How to make Instant Pot Chow Mein recipe
You may have to adjust the cooking time depending on the water content of your vegetables.
Select SAUTE function on the Instant pot panel for 5 minutes and add groundnut oil (pic 1).
Add chopped garlic and saute for few seconds (pic 2).
Add carrots and saute for a minute or so (pic 3).
Now add red pepper and cook for half a minute (pic 4).
Tip in mangetout and saute for 2-3 minutes (pic 5-6).
Add chopped green onions and cook 30 seconds more (pic 7).
Remove the stir-fried vegetables. We only want them cooked al dente so they should retain a little crunch (pic 8).
Add a tsp. oil (pic 9).
Add noodles (pic 10).
Pour enough cold water to cover the noodles (pic 11).
Close the pot with the lid, select HIGH PRESSURE COOKER MODE, for 1 minute. Meanwhile, begin to gather the delicious sauce ingredients (pic 12).
Quick release the steam and open the lid (pic 13).
Press the sauté mode for 2 minutes and give the noodles a stir down to the bottom of the pot (pic 14).
Add sautéed vegetables to the cooked noodles (pic 15).
Add sugar-salt (pic 16-17)
Pour light and dark soy sauce (pic 18-19)
Add rice vinegar (pic 20).
Now add white pepper powder (pic 21).
Add toasted sesame oil (pic 22)
Mix well and sprinkle toasted sesame seeds (pic 23)
Other Noodles Recipes
Vegetable Pad Thai Noodles
Chilli Garlic Noodles
Noodles and Peanut Salad
Vegan Thai Peanut Noodles
Storage
The best way to store leftover vegetable lo mein in the fridge in an airtight container.
For best results, I would serve the dish immediately once cooked as the texture of the noodles and the fresh vegetables does change slightly once reheated.
INSTANT POT VEGETABLE CHOW MEIN
Equipment
- 1 Chopping board
- 1 Sharp knife
- 1 Instant pot
- 1 spatula/tong
Ingredients
- 150 grams noodles egg free dried OR Spaghetti
- 50 grams julienne carrots
- 50 grams mangetouts -snow peas
- 50 grams red bell pepper julienne
- ½ bunch spring onion
- 2 tablespoon groundnut oil peanut oil
- 1 tablespoon chopped garlic
- 1 tablespoon sesame oil toasted
- salt
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon white pepper powder
- ½ teaspoon Sugar
- 1 tablespoon sesame seeds toasted
Instructions
- Keep all the ingredients ready near Instant Pot.
- Set up an Instant Pot according to manufacturer instructions.
- Press the saute button for 5 minutes on HIGH.
- Add ground nut oil and let it heat. 2 tablespoon groundnut oil
- Add chopped garlic, fry a few seconds. 1 tablespoon chopped garlic
- Then first add carrots, stir fry for a minute or so. 50 grams julienne carrots
- Then add mangetouts, bell pepper and spring onion. 50 grams mangetouts, 50 grams red bell pepper, 1/2 bunch spring onion
- Cook for a couple of minutes and remove it in a plate.
- Now add dried noodles in the pot and enough water to just cover the noodles ( I added 1/2 cup water) 150 grams noodles
- Close the lid and set the pressure cooker for 1 minute.
- Let the build pressure.
- Once done release the steam, open the lid.
- Stir the noodles, then again press saute button for 2 minutes.
- Add stir-fried noodles, salt, sugar, pepper powder, both soy sauce and rice vinegar. salt, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon white pepper powder, 1/2 teaspoon Sugar
- Mix everything.
- Add toasted sesame oil and mix again. 1 tablespoon sesame oil
- Serve HOT in a plate or bowl and sprinkle some toasted sesame seeds. 1 tablespoon sesame seeds
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
INSTANT POT VEGETABLE CHOW MEIN
Equipment
- 1 Chopping board
- 1 Sharp knife
- 1 Instant pot
- 1 spatula/tong
Ingredients
- 150 grams noodles egg free dried OR Spaghetti
- 50 grams julienne carrots
- 50 grams mangetouts -snow peas
- 50 grams red bell pepper julienne
- ½ bunch spring onion
- 2 tablespoon groundnut oil peanut oil
- 1 tablespoon chopped garlic
- 1 tablespoon sesame oil toasted
- salt
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon white pepper powder
- ½ teaspoon Sugar
- 1 tablespoon sesame seeds toasted
Instructions
- Keep all the ingredients ready near Instant Pot.
- Set up an Instant Pot according to manufacturer instructions.
- Press the saute button for 5 minutes on HIGH.
- Add ground nut oil and let it heat. 2 tablespoon groundnut oil
- Add chopped garlic, fry a few seconds. 1 tablespoon chopped garlic
- Then first add carrots, stir fry for a minute or so. 50 grams julienne carrots
- Then add mangetouts, bell pepper and spring onion. 50 grams mangetouts, 50 grams red bell pepper, 1/2 bunch spring onion
- Cook for a couple of minutes and remove it in a plate.
- Now add dried noodles in the pot and enough water to just cover the noodles ( I added 1/2 cup water) 150 grams noodles
- Close the lid and set the pressure cooker for 1 minute.
- Let the build pressure.
- Once done release the steam, open the lid.
- Stir the noodles, then again press saute button for 2 minutes.
- Add stir-fried noodles, salt, sugar, pepper powder, both soy sauce and rice vinegar. salt, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon white pepper powder, 1/2 teaspoon Sugar
- Mix everything.
- Add toasted sesame oil and mix again. 1 tablespoon sesame oil
- Serve HOT in a plate or bowl and sprinkle some toasted sesame seeds. 1 tablespoon sesame seeds
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dislike strongly flavoured okra dishes? Try this Kashmiri Bhindi-Okra! A light, quick and vegan dish that is sure to tickle your fancy. It also works just as well as a side dish. Do not underrate okra, because let me tell you this sensational preparation is going to knock your socks off!
Okra or ladies fingers are known as Bhindi/Bhinda in Hindi and are a hugely popular vegetable in Indian kitchens.
Although some have a love/hate relationship with okra, the majority of Indian kitchens always welcome okra once in a week.
I have seen families where one won’t like okra, but the other member can’t get enough of it. In our family, also there is the same opinion, one like it, one doesn’t but we have come to decide that no one has to love okra, but think of health benefits and just eat it and it works fine.
KASHMIRI BHINDI
The Kashmiri Bhindi is a mild spice preparation cooked with fresh okra, onion and a special blend called ‘Kashmiri Masala’. It is dry and it is quite different from the other popular Bhindi/Okra recipes out there. Kashmiri Bhindi is flavoursome yet light without any overpowering flavours. Definitely, do not require tons of spices and ingredients and also comes together in less than 10 minutes on the table (when you have already cut bhindi). This vegan, gluten-free and straight forward recipe is perfect with robust dishes such as Daal Makhni , Dhaba style daal fry or Rajma ( Red Kidney Beans Curry ), plain rice and Roti .
KASHMIRI MASALA
India is a huge country with a population of 1.3 billion and 29 states, although every region of India is connected with the curry, every region has their own methods of cooking and blend of spices. There are various blends of spices you can find like Punjabi Masala, Hydrabadi Masala, Amritsari Masala, South Indian Masala and Kashmiri Masala. In this masala blend, most of the ingredients are same but there is a one or two special ingredient from that region makes that blend unique.
Kashmiri or Bassar Masala is a fragrant blend of spices consists of fenugreek seeds powder, turmeric, cumin and coriander, Kashmiri red chilli powder, tandoori masala powder, paprika and olive oil.
KASHMIRI BHINDI INGREDIENTS
Bhindi/Okra – When you choose the bhindi, look out for firm, fresh and bright green colour bhindi. If the end snap of easily, the bhindi is at it’s freshest. When preparing the bhindi at home, rub lemon juice over the knife to prevent sticking and make sure the bhindi is dry before cutting.
Kashmiri Masala – It is easily available in any Indian/Pakistani grocery shop. Maybe in Pakistani shop, it is known as Bassar Masala. This masala can be prepared at home.
Onion – You can use white or red onion for this recipe.
Oil – Any flavourless oil works fine.
Spices – Apart from Kashmiri masala you will need ground cumin and coriander.
Green Chillies and Coriander and Asafoetida ( Hing )
HOW TO MAKE KASHMIRI BHINDI
First, prepare the okra by washing them in running water and completely dry it with the kitchen towel. Cut into 1/2″ pieces. Heat oil in a kadai or heavy bottom pan, add asafoetida, then chopped onion and fry just a couple of minutes. Add okra pieces and cook both on high heat for at least 5 minutes. Keep stirring. Add ground cumin and coriander, green chillies and salt and cook for another 2-3 minutes. Stir in fresh coriander leaves and cook further 2-3 minutes or you see onion getting brown and caramelised. Add Kashmiri masala, mix well and cook another 2 minutes. Turn off the heat and serve hot.
Kashmiri Bhindi
Ingredients
- 500 g fresh bhindi/okra
- 1 big chopped onion
- 3-4 green chillies roughly chopped
- 2 TSP. ground cumin and coriander
- 2-3 TBSP oil
- Pinch asafoetida
- 1 TBSP. Kashmiri masala
- 3-4 TBSP. freshly chopped coriander leaves
- Salt to taste
Instructions
- First prepare the okra by washing them in running water and dry completely.
- Cut into 1/2″ pieces.
- Heat oil in a kadai or heavy bottom pan, add asafoetida, then chopped onion and fry until translucent.
- Add okra pieces and cook both on high heat for at least 5 minutes. Keep stirring.
- Add ground cumin and coriander, green chillies and salt and cook for another 2-3 minutes.
- Stir in fresh coriander leaves and cook further 2-3 minutes or you see onion getting brown and caramelised.
- Add Kashmiri masala, mix well and cook another 2 minutes.
- Turn off the heat and serve hot.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
