Step 1

Add the noodles and 1.5 cups water to the steel insert and fit the lid. Make sure the steam release vent is on 'sealing' and press the pressure cooking button (high). Set the timer to 4 minutes. Once the timer beeps, do a quick release by turning the steam release vent to 'venting.' Open the pot and remove the steel insert to prevent the noodles getting cooked further from the residual heat of the pot.

Step 2

While the noodles are cooking in the pot, put a wok or frypan on the hob of your stovetop and heat the sesame oil. Add onions and after one minute, add the vegetables followed by the sauce ingredients: chilli garlic sauce, soy sauce, black pepper, brown sugar and a pinch of salt. Toss for 2-3 minutes, then remove from heat.

Step 3

Add these vegetables (along with any scrapings and sauce) to the steel insert and put the steel insert back into the instant pot. Switch to sauté (normal) and mix the noodles and vegetables. Cook for 2-3 minutes more, stirring to make sure the noodles don't stick to the pot. Take the lo mein out in a platter and serve hot.

Step 4

Fill a large saucepan with 6-8 cups water and add a few drops of oil to it. Bring the water to a roiling boil and add the noodles to it. Once the noodles are al dente (cooked but still firm), drain the pan of the water and rinse the noodles with cold water to stop the cooking process. Keep them aside, covered.

Step 5

Heat the sesame oil in a wok or large frypan and add the onions. Sauté for one minute or until the onions turn translucent. Add the rest of the vegetables immediately followed by the chilli garlic sauce, soy sauce, black pepper and brown sugar and a pinch of salt. Toss the vegetables for 2-3 minutes on high heat. They should still have some crunch when you add them to the noodles.

Step 6

Add the stir-fried vegetables to the sauce pan in which you made the noodles and on gentle heat, toss them together until the noodles and vegetables are well mixed. Take out the lo mein in a platter and serve while it's still hot.