Vegetable Lo Mein Noodles - Instant Pot Recipe (2024)

FAQs

Do you soak lo mein noodles before cooking? ›

Chow mein noodles are soaked in hot water to soften them up before stir-frying. The process of stir-frying fully cooks the noodles along with the remaining ingredients. In contrast, lo mein noodles are completely cooked before getting mixed in with the meat, vegetables and sauce.

For uncooked lo mein noodles:

It's essential to use plenty of water (about 6 quarts should do it), since uncooked noodles will make the water starchy. Stir in the salt, followed by the raw noodles, and stir with chopsticks to break them up and prevent them from sticking.

First, the main difference between the two is the type of wheat used to make them. Lo mein noodles are typically made from wheat flour, eggs, and water, whereas regular noodles can be made from a variety of grains, including wheat, rice, or mung beans. Second, the texture of the noodles is different.

The key is to make sure all of the pasta is covered with water. Then, shut the lid, seal the valve and manually set the pot to cook the pasta at low pressure for half the time recommended on the box.

Lo mein sauce

The sauce is what makes this dish so addictive. It's a simple umami filled mix of light and dark soy sauce, toasted sesame oil, sugar, and a hint of ginger. It's super easy to make a batch of lo mein sauce and keep it in the fridge so you can easily make lo mein whenever the craving hits.

Because no heat has been applied, the starch isn't activated, so the pieces won't stick together. All you need to do is plan ahead and toss your noodles in a bowl of room-temperature water, soaking them for up to two hours (timing will depend on the variety and thickness of the pasta you're using).

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

15 Minute Lo Mein! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!

You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly.

Lo mein, meanwhile, is typically made with egg noodles, which are a better option than traditional white pasta thanks to an extra protein boost from the yolk. Its downside is the sky-high sodium from the soy sauce that the noodles are swimming in, but that's an easy problem to solve.

Which is better chow mein or lo mein? ›

Largely this is a matter of personal taste since both dishes can be made to your preference. If you prefer lightly sauced noodles with some crunch and vegetables with some snap, chow mein might be the way to go. If you like a more comforting noodle with richly flavored sauce, lo mein may be the better option.

As recipe developer Susan Olayinka of The Flexible Fridge notes in the Instant Pot Spaghetti recipe on Tasting Table, "Be careful not to stir the raw spaghetti. It'll result in a mushy pasta." Instant Pot pasta recipes will say in which order to add the ingredients.

If you're scratching your head at the idea of undercooked noodles, let me explain: It's very easy to overcook pasta in the Instant Pot because the pot is so well insulated and hot that the noodles continue to cook even after the lid is removed.

You don't stir pasta before pressure cooking in the Instant Pot because it may begin to absorb the water and affect the amount needed to bring the pot to pressure. You always stir pasta and sauce or liquid after pressure cooking.

Rice noodles are very easy for home cooks to make — simply soak them in warm water (not cold water, not hot water) for 10-15 minutes, or until they are soft.

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

When the water reaches a boil, add 1 pound (450 g) of fresh lo mein noodles and allow them to cook until they are soft but still slightly firm. While you should consult the package instructions for cooking times, it typically takes about 3 minutes.