Instant Pot Sesame & Basil Noodles with Roasted Veggies
Garlicky, nutty and slightly spicy sesame and basil noodles served with roasted sweet potato and broccoli! A super easy last-minute noodle dish!
Equipment
Ingredients
Roasted Veggies
Noodles
- 8 ounces dry linguine pasta* broken in half
- 2 cups water
- 3 tbsp soy sauce
- 1 and 1/2 tbsp toasted sesame oil
- 1 tbsp chili oil
- 1 tbsp maple syrup
- 1 tbsp white rice vinegar
- 1 clove of garlic minced
- 1/8 tsp five-spice powder optional
- 1/4 cup chopped fresh basil
- for topping: sesame seeds, basil
Instructions
Roasted Veggies
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add the diced bell pepper, sweet potato, and broccoli to a large mixing bowl. Pour in the olive oil, and soy sauce and add the ground ginger and chili powder. Mix using your hands to coat the vegetables with the oil and spices.
- Transfer the veggies to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes, or until veggies are slightly browned. While the veggies are roasting, prepare the noodles.
Noodles
- Add the noodles broken in half to the Instant Pot liner. Then add the water, soy sauce, sesame oil, chili oil, maple syrup, rice vinegar, minced garlic, five-spice powder if using, and fresh basil leaves.
- Close the lid and pressure cook on manual for 8 minutes. Let the pressure release naturally for 3 minutes before doing a quick release of the steam.
- Transfer the roasted veggies to the Instant Pot liner and mix until combined. Serve immediately topped with fresh basil and sesame seeds.
Notes
*I used regular linguine noodles here. The package indicated 8 minutes in boiling water so if you use another type of pasta or gluten-free noodles, read the package and reduce or increase the cooking time accordingly and then let the pressure release naturally for 3 minutes.
Nutrition
Serving: 1 g | Calories: 424 kcal | Carbohydrates: 71.2 g | Protein: 12.5 g | Fat: 12 g | Fiber: 7.5 g | Sugar: 12.2 g