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Ditch the takeout and make this delicious vegetable chow mein in less time than it takes to get it delivered! This family friendly vegan recipe is made even easier in an Instant Pot! #chowmein #instantpot #veganinstantpot #instantpotrecipe #pressurecookier #veganchowmein #vegetablechowmein | Recipe on thecookandhim.com

Instant Pot Vegetable Chow Mein with Crispy Onions

Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Quantity: 4 servings

Ingredients

Crispy Onions:

  • 1 large white onion
  • 1/2 cup (125ml) plant milk
  • 2 tblsp plain flour
  • good pinch each of salt and pepper
  • 1 cup (250ml) light vegetable oil

Chow Mein:

  • 1 tsp sesame oil
  • 1 large bell pepper – finely sliced (core and seeds removed)
  • 4 spring onions – finely sliced
  • 2 medium carrots – scrubbed or peeled and sliced into thin matchsticks
  • 4 nests of dried whole wheat noodles
  • 1 cup (160g) cooked edamame beans
  • 2 large handfuls fresh baby spinach leaves

Sauce:

  • 2 tblsp liquid aminos or dark soy sauce
  • 1 tblsp hoisin sauce
  • 1 tblsp rice wine or Japanese mirin
  • 1 tblsp tomato puree
  • 1 heaped tsp miso paste
  • 1 tblsp coconut sugar (or sub with any sugar)
  • 4 cloves garlic – peeled and crushed
  • small piece of fresh ginger – peeled and grated
  • 3 cups (800ml) vegetable stock

Instant Pot Duo

Instructions

  1. Start by preparing the onion - peel, slice and separate into rings then put into a shallow dish with the milk. Turn the onions to coat with the milk
  2. Put the flour into a bowl and stir in the salt and pepper. Set both the onions and flour to one side
  3. Whisk together all the ingredients for the sauce in a large jug
  4. Set the Instant Pot to sauté and add the sesame oil, sliced peppers and spring onions and carrot matchsticks and stir fry for 2-3 minutes until just starting to soften and caramelise. Turn the sauté function off
  5. Add the noodles to the Instant Pot then pour in the jug of sauce ingredients
  6. Put on the lid and set the Instant Pot to pressure cook for 4 minutes with the release knob set to sealing
  7. While the chow mein is cooking heat the light vegetable for the onions in a wok or saucepan
  8. Drain the milk from the onions then dredge each ring in the seasoned flour
  9. Add the coated onion rings to the hot oil in batches for 30-40 seconds each side, removing with a slotted spoon once cooked and draining on kitchen paper
  10. Once the timer goes off on the Instant Pot set the release knob to venting and allow the steam and pressure to release
  11. Take the lid off and use tongs to break up any of the noodles that have clumped together during cooking then stir in the edamame beans and spinach. Replace the lid for just one minute to wilt the spinach and warm the edamame
  12. Serve the chow mein in bowls topped with the crispy onions

Recipe by The Cook & Him at https://thecookandhim.com/recipes/instant-pot-vegetable-chow-mein-with-crispy-onions/