Noodles

1
tsp
Dark Soy Sauce
1
tbsp
Chinkiang Vinegar
1 ½
tbsp
Chilli Paste
1
tsp
Sesame Oil
1 ½
cups
Water
1
tbsp
Peanut Oil
½
Onion sliced
4
cloves
Garlic minced
1
inch
Ginger grated
3
blocks
Instant Noodles
1
head
Broccoli cut into florets
2
cups
Green Beans trimmed and halved
1
Carrot julienned
1
tbsp
Black Sesame Seeds
  1. Combine Soy Sauce, Chinkiang Vinegar, Chilli Paste, Sesame Oil and enough Water to make 1 ½ cups of sauce
  2. Set Instant Pot to sauté, when hot add Peanut Oil
  3. Add sliced Onions, sauté for a minute
  4. Add minced Garlic and Ginger, sauté for 30 seconds
  5. Add lay Instant Noodle blocks on the bottom of the pot, pour sauce evenly over noodles
  6. Add Broccoli, Green Beans and Carrot
  7. Close lid and cook at high pressure for 1 minute, manual release