Veg Hakka Noodles Recipe

Ingredients
2 tbsp Oil
8 oz Noodles (I used Canton Noodles)
5 cloves Garlic minced
1 Bell pepper sliced thinly
1/2 tbsp Soy Sauce
1 tbsp Schezwan Sauce
1 tsp Vinegar
1 cup Water
Salt to taste
2 Spring Onions chopped
1 tsp Sesame seeds to garnish

Instructions

1. Add oil, noodles, garlic, soy sauce, vinegar, schezwan sauce and water.
2. Mix well so the noodles are all dipped in water. They will not all be covered under water.
3. Add bell peppers. Close lid with vent in sealing position.
4. Start the instant pot in manual or pressure cook mode for 4 minutes at high pressure.
5. Once the instant pot beeps, quick release the pressure manually. Stir the noodles, and let them rest for 2 minutes.
6. If needed, stir in salt to your taste preference. Top with spring onions and sesame seeds.

Recipe Notes

1. If you like your noodles softer, increase water by 1/4 cup.
2. Adjust spice to your taste. I love to add extra schezwan sauce on my noodles.
3. This recipe was created for thick Canton noodles. Adjust for other types of noodles.