Instant Pot Shrimp Lo Mein with Garlic and Ginger
A one-pot pressure cooker lo mein combining tender spaghetti, succulent shrimp, and crisp-tender vegetables in a savory-sweet soy-based sauce. Garlic and ginger provide aromatic depth while sesame oil adds nuttiness. The Instant Pot method dramatically reduces cooking time, making this restaurant-quality Asian noodle dish weeknight-friendly. Perfect for busy home cooks seeking a balanced, complete meal with minimal cleanup. This version integrates shrimp post-pressure cooking to maintain proper texture while allowing noodles and vegetables to cook together.
Ingredients
- 1 tbsp garlic, minced
- 1 tbsp sesame oil
- 8 oz spaghetti pasta, broken in half
- 1 cup snow peas
- 1 cup broccoli florets
- ¼ cup red peppers, thinly sliced
- 2 carrots, peeled and sliced into thin rounds
- 1 ½ cups chicken broth
- 1 tsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tbsp brown sugar
- 1 tsp red pepper flakes
- shrimp, frozen or fresh
Instructions
- 1
Set Instant Pot to saute mode.
- 2
Add garlic and sesame oil, cook until garlic is lightly browned.
- 3
Add broken spaghetti and stir briefly.
- 4
Layer vegetables on top of noodles in order: snow peas, broccoli, peppers, carrots.
- 5
Combine chicken broth, ginger, soy sauce, oyster sauce, rice wine, and brown sugar in a bowl.
- 6
Pour sauce over vegetables.
- 7
Seal pot and set to high pressure for 5 minutes.
- 8
Quick release pressure when done.
- 9
Open lid, add shrimp, and stir several times until evaporation begins.
- 10
Let sit undisturbed for 10 minutes.
- 11
Garnish with chives and red pepper flakes.
Tips
Add shrimp after pressure cooking to prevent overcooking; residual heat finishes them perfectly while noodles continue absorbing sauce.
Use high-starch spaghetti broken in half to mimic lo mein texture; it absorbs sauce better than delicate fresh noodles.
The 10-minute rest allows liquid to redistribute and noodles to reach ideal tenderness without mushiness.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months (slight texture loss in noodles).
Prep all vegetables and combine sauce ingredients 1 day ahead. Do not cook noodles until ready to serve; add shrimp only after pressure cooking.
Serve immediately after 10-minute rest. Accompaniments: sriracha, lime wedges, scallions, crushed peanuts, additional sesame oil.
Common Mistakes
Do not skip the quick release step to avoid mushy noodles from carryover cooking.
Do not add shrimp before pressure cooking to prevent rubbery texture.
Do not stir noodles immediately after opening the lid to avoid breaking them; stir only after adding shrimp.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I use frozen shrimp?
Yes, use thawed frozen shrimp added post-pressure cooking. If adding frozen directly, increase rest time to 15 minutes and stir gently to ensure even heating without breaking noodles.
What if I don't have an Instant Pot?
Use a large covered pot on stovetop: bring broken noodles, vegetables, and sauce to boil, reduce to simmer 8-10 minutes until noodles soften. Add shrimp, simmer 3-4 minutes until pink throughout.
How long can I keep leftovers?
Refrigerate up to 3 days; freeze up to 2 months. Thaw overnight and reheat gently on stovetop with splash of broth to restore moisture lost during freezing.