Step 1

Cook the noodles according to package instructions. Drain, rinse in cold water and set aside.

Step 2

Mix all sauce ingredients in a small bowl until combined. Set aside.

Step 3

In a large skillet or wok, heat the oil over high heat. Add the garlic and cook for about 30 seconds, then add the onion and cook for 1 minute, stirring constantly.

Step 4

Now add the carrots, broccoli and bell pepper to the skillet, and cook for 2 more minutes.

Step 5

Add the cooked noodles, green onions and sauce and stir for 1 minute until the sauce is coating the noodles.

Step 6

Remove from heat and stir in the basil and baby corn. Serve immediately, with more hot sauce or a sprinkle of red pepper flakes, if desired.

Step 7

To make this in your Instant Pot, do not cook the noodles first. Mix the sauce ingredients in a bowl. Press the sauté button on the IP, then add the oil along with the garlic, onions, carrots, broccoli and red bell pepper. Cook for 2-3 minutes, then turn off the sauté.

Step 8

Add the sauce and 3 cups of vegetable broth or water, to the pot, and de-glaze the pan, scraping off any stuck bits. Add the noodles and push them down into the broth so they are mostly covered. Cook at high pressure for 3 minutes, then do a quick release. Open the pot, and give everything a good stir. Add the green onions, basil and corn and cover for 5 more minutes. Toss again and serve immediately.