Step 1

Sweet Potato starch noodle come in long u-shaped noodles. Cut them into small strands using a kitchen scissor to fit inside the inner pot of instant Pot.

Step 2

Chop all the colorful vegetable into finger size sticks and keep them aside. Once, all the veggies are prepped, this dish comes together really fast.

Step 3

Squeeze all the water out from the tofu, cubed and keep it aside.

Step 4

Mix all the sauce ingredients in a small bowl, whisk them all together and keep it side.

Step 5

Combine the sesame oil and chili flakes for topping and keep it aside.

Step 6

Switch on the Instant Pot on Sauté mode on normal heat. Add 2 tbs of avocado oil.

Step 7

When it starts displaying hot add julienned ginger and sliced onions.

Step 8

Sauté onions for few minutes until become soft and translucent.

Step 9

Now add sliced mushrooms and continue to sauté for few minutes.

Step 10

After 5 minutes switch off the sauté mode, add 1.5 cup of water and half quantity of the prepared sauce.

Step 11

Transfer all the noodles into crisscross pattern in the inner pot.

Step 12

Place the Instant pot lid on and cook for 1 minute on low pressure. Let the pressure release naturally.

Step 13

Once, pressure is released open the lid and add chopped bok choy stalks, carrots, peppers, broccoli, tofu and the remaining sauce.

Step 14

Put the lid back and again cook for 1minute low pressure.

Step 15

To avoid over cooking of vegetables and losing their texture, quick release the pressure once cooking time is over.

Step 16

Take the lid off and carefully fold in the spinach and bok choy greens. Cover the pot back and allow the greens to wilt using the steam.

Step 17

Remove the pan, transfer to a bowl and topped it with sesame seeds and sesame seeds and chili flakes oil.