Vegetable Lo Mein
1 garlic clove, minced
1Tbsp. sesame oil
8 oz Soba Noodles
1 C snow peas, trimmed
1 C broccoli florets
2 carrots peeled and sliced into matchstick-sized pieces
1 1/2 C vegetable broth
1 tsp. grated ginger
2 Tbsp. low sodium soy sauce
1Tbsp. oyster sauce
1 Tbsp. rice wine
1Tbsp. light brown sugar
In a medium bowl, add vegetable broth, ginger, soy sauce, oyster sauce, rice wine and brown sugar. Whisk until evenly combined. Taste and adjust as needed. Set aside.
Add garlic and sesame oil to the inner pot within your Instant Pot. Set to saute function and when the pot is heated, cook garlic until lightly browned. Spread noodles across the bottom of the pot. Add vegetables on top.
Pour sauce into the pot.
Seal your Instant Pot and set to manual, high pressure, 5 minutes.
When Instant Pot is done cooking, do a quick release (do not do the natural release as it will cause your food to overcook).
When it is safe, remove the lid from Instant Pot. Initially, your noodles will look watery. Stir the noodles several times, breaking up any that may have clumped together during cooking. During this stirring, you should see that the water is quickly evaporating. Stir until all the water is gone. Dish out and serve.
The vegetables are softer than if you were to make a stir-fried version. We like lots of veggies so I often lightly steam extra veggies and stir them in before serving. You can stir in cooked meat or shrimp at this time as well.
Other veggies that are good include mushrooms, cabbage and bok choy.