Instant Pot Beef Lo Mein

1 16oz package of Pancit Canton Flour Stick Noodles (I STRONGLY recommend you use these or something very similar as they are the most Lo Mein-like consistency and you can buy in many Asian markets or in the link. If you totally can’t find these, any other Asian noodle will do - or even spaghetti if you can’t find anything else)

1 lb of flank steak, cut against the grain and into bit sized pieces

1 tbsp of vegetable oil

1 tbsp of sesame oil (plus more for drizzling over the noodles)

1 bunch of scallions, chopped largely

1 tbsp of crushed garlic

½ tbsp of minced ginger

¼ cup of beef broth (¼ tsp of Beef Better Than Bouillon ¼ cup of water)

1 tbsp of Shaoxing wine (or Chinese rice wine)

3 tbsp of low-sodium soy sauce

1 tbsp of oyster sauce

1 tbsp of red chile paste (this isn’t spicy)

8oz of sliced mushrooms (I used shiitake, but you can use any kind really)

A generous handful of snow peas

1 14oz bag of coleslaw mix (no mayo - just the shredded cabbage and carrots)

2 tbsp of pad thai sauce

2 tbsp of hoison sauce

Directions at pressureluckcooking.com

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