Instant Pot

Mushroom and Toasted Sesame Noodles

By Phoebe Maglathlin

4 Servings

1 hour 35 minutes active

This meatless, flavorful noodle dish is packed with umami, thanks to the cremini mushrooms, as well as oyster sauce and hoisin. Dried udon noodles, which are thick and chewy, work well here, but if you can’t find udon,substitute with an equal amount of linguine. Whichever type you use, make sure to rinse the noodles after draining to wash off excess starch. If you can find pre-toasted sesame seeds (look for them in the Asian aisle of the supermarket), you can use them straight from the container and skip the step of toasting the seeds. Adjust the spiciness by adding as little or as much chili-garlic sauce as you like. And a drizzle of chili oil to finish will not only up the heat a little, it’ll also add nice color.

4

Servings

Tip

Don't chop the mushrooms too finely. Uniformity isn't essential, but aim for pieces that are about ½ inch. This will give the sauce a heartier, meatier texture.

1 hour

35 minutes active

Ingredients

10

ounces dried Asian wheat noodles (see note), cooked, drained and rinsed
2

tablespoons plus 2 teaspoons toasted sesame oil

Directions

01

Drizzle the rinsed udon noodles with the 2 teaspoons sesame oil, then toss until evenly coated; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the sesame seeds and toast, stirring often, until golden brown and fragrant, about 10 minutes. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing and pour the seeds into a small bowl; return the insert to the housing. Select More/High Sauté. Add the remaining 2 tablespoons oil, shallots and the scallion whites. Cook, stirring often, until the shallots are lightly browned, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the sesame seeds, oyster sauce, hoisin and 1 tablespoon of chili-garlic sauce, scraping up any browned bits. Add the mushrooms and stir to combine, then distribute in an even layer.

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Reviews

Susan B.

January 24, 2024

Conversion from Instant Pot recommendations?

I don't have an instant pot (fear of one more thing on the counter). Is there a general way to convert instant pot recipes back to stovetop/oven steps? The recipes in this collection that I want to try most are all written for an instant pot.

JL M.

February 4, 2024

Delicious but too sweet

The 3 tablespoons of Hoisin and 1/4 cup of Oyster Sauce reduce to a very sweet base for the sauce. I found the dish so rich I could only eat a few bites. I will try this again reducing each of the Hoisin and Oyster Sauce by half and adding a bit more water to compensate. Some rice vinegar tang might also help.

Penny E.

January 17, 2024

Protein?

So, yes, this sounds delicious and I’m sure it has lots of umami from the mushrooms but there is very little protein in this meal! Mushrooms might feel like meat, but they are not high enough in protein for the main dish, in my opinion.

elizabeth m.

Hi--I can never see the "notes" section. This recipe mentions looking for the note about the noodles, but I can't find it anywhere. I'm using it on a desktop, and it's the same when I access the site on my phone. Where are the notes?

Janelle C.

Hi Elizabeth,

Any and all notes for our recipes are found in the recipe description. In this case, "Dried udon noodles, which are thick and chewy, work well here, but if you can’t find udon, substitute with an equal amount of linguine. Whichever type you use, make sure to rinse the noodles after draining to wash off excess starch."

Best,
The Milk Street Team

Siri N.

I thought this looked like a vegetarian version of the Milk Street dan dan noodles, which we like, so we tried this. It was pretty good - but two tablespoons of chili-garlic sauce was plenty. Any more and it would have been inedible. If I make again I might try the pickled bok choy that accompanies the dan dan noodles as I thought this dish would benefit from some tang. And I'll use the food processor to chop the mushrooms. It's a lot of work to chop a whole pound! Overall, this got good reviews.

Sharon C.

I made this per the Fast and Slow cookbook and my husband and I agreed: this is the best thing we have ever tasted. We used a mixture of mushrooms, oyster, shitake, cremini and button, and we had homemade chili oil that we lavishly added before cooking per the recipe and then before serving. It was spicy but not too, too spicy and packed with so much flavor. And it came together in a snap, especially utilizing the InstaPot. This is going to be one of our favorites for a weeknight meal.

Mushroom and Toasted Sesame Noodles

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1 hour

Ingredients

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Mushroom and Toasted Sesame Noodles

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