Step 1

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer the roasted veggies to the Instant Pot liner and mix until combined. Serve immediately topped with fresh basil and sesame seeds.