Posted in Recipes on 26.04.2021
Instant Pot Vegetable Chow Mein with Crispy Onions
prep: 20 mins / cook: 10 mins / inactive: 0 mins / total: 30 mins / quantity: 4 servings Print recipe?
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!
Honestly, fakeout / fakeaway food really doesn’t get any easier than this vegan chow mein. Or tastier. And because with the Instant Pot you can sauté as well as pressure cook, it’s all that is needed to cook everything from start to finish. The sauce becomes lovely and rich and perfectly envelopes the noodles and veggies.
For this recipe I’ve used dried noodles. It gives the chow mein that more authentic taste and texture than using, what is often used instead, spaghetti. This really does taste like the chow mein you’d get at your favourite Asian restaurant or take-away. I’ve built in layers of flavour with simple, fridge or store cupboard ingredients. Making it healthier than takeout with no msg or other unpronounceable ingredients.
The crispy onions on the top are an extra step but ohmygosh so very worth it. They’re a lovely crispy, crunchy contrast the soft noodles and vegetables and deliciously rich sauce. You don’t need a deep fat frying to make them – a wok or a saucepan with a shallow covering of oil is enough. But they’re very moreish and I have to keep stopping myself eating them BEFORE they go on top of the chow mein!
How to make this easy Instant Pot dish:
Start by slicing and soaking the onions. Because we’re only cooking the onions for a short time, I soak them in a little bit of milk. This helps to tame the harsh onion flavour, giving them a much nicer, buttery flavour once you coat them in flour and shallow fry them. I let them soak for the time it takes to prepare everything else for the Instant Pot.
Prep your veggies. Peel and slice the carrots, slice the peppers and spring onions.
Whisk together the ingredients for the chow mein sauce. I weigh everything into a jug to make it easier just to pour into the Instant Pot.
Turn your Instant Pot to the sauté function. Add the sesame oil and vegetables and stir fry directly in the pot for 2-3 minutes until they’re just starting to soften and caramelise. Turn the sauté function off.
Add the noodles to the pot. Pour over the jug of liquid ingredients, put on the lid and set the Instant Pot to pressure cook for 4 minutes with the release knob set to sealing. It takes a minute or two to come up to the correct pressure, at which point it will buzz and start the countdown.
While that’s pressure cooking, finish and cook the onions. Heat enough oil in a wok or saucepan to shallow fry the onions. You want the oil reasonably hot – test with 1 small ring before cooking the remaining. Drain the milk from the onions then toss them in the seasoned flour, shaking off the excess. Put a few rings at a time into the oil and fry for 30-40 seconds each side. Use a slotted spoon to lift the cooked onions out onto kitchen paper.
Once the timer goes off carefully turn the pressure release knob to venting and until it stops sputtering. Open the lid and use a pair of tongs to break up any of the noodles that have stuck together then stir in the edamame and spinach. Put the lid back on for 1 minute just to warm up the edamame and wilt in the spinach.
To serve put the noodles and veggies into bowls and top with the crispy onions. Consume immediately if not sooner 😉
Looking for more vegan Instant Pot inspo?
We love our Instant Pot and I’m slowly building up the recipes for it for you dear reader. Getting to eat them all is just an added bonus for us!
Instant Pot Mac and Cheese (we’re actually having this for dinner tonight!)
I’d also love to hear from you if you make this Vegetable Chow Mein recipe! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!
Instant Pot Vegetable Chow Mein with Crispy Onions
prep: 20 mins / cook: 10 mins / inactive: 0 mins / total: 30 mins / quantity: 4 servings
- 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
- 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
- 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
- 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
- Put the flour into a bowl and stir in the salt and pepper. Set both the onions and flour to one side
- Whisk together all the ingredients for the sauce in a large jug
- 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
- Add the noodles to the Instant Pot then pour in the jug of sauce ingredients
- Put on the lid and set the Instant Pot to pressure cook for 4 minutes with the release knob set to sealing
- While the chow mein is cooking heat the light vegetable for the onions in a wok or saucepan
- Drain the milk from the onions then dredge each ring in the seasoned flour
- 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
- Once the timer goes off on the Instant Pot set the release knob to venting and allow the steam and pressure to release
- 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
- Serve the chow mein in bowls topped with the crispy onions
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things light, summery and delicious!
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