Press SAUTE button on the InstantPot. Add sesame oil to the inner pot of the Instant Pot and give it a swirl so the oil coats the bottom.. Add ginger and garlic and all the veggies. Sprinkle some salt. Stir and cook for few minutes till veggies are softened and tender. Cancel SAUTE. Remove the veggies and set aside.
Add water or broth to the inner steel insert. Deglaze the pot by scraping the bottom. Spread noodles across the bottom of the pot. Add all the listed sauce ingredients. Give the mixture a good stir. Close the lid. Valve at sealing position.
Choose MANUAL, high pressure, 4 minutes.
When Instant Pot is done cooking, do a quick release by moving the valve from sealing to venting. After the silver pin drops, carefully open the lid.
Stir the noodles few times, breaking up any that may have clumped together during cooking. Add back the earlier sautéed veggies.
Initially, your noodles will look watery. While stirring, you should see that noodles are absorbing the water. Stir well. Check and adjust the seasoning.
Scoop out the noodles. Garnish with chopped green onions, sesame seeds and serve warm.