Start Instant Pot on sauté mode. Once it displays HOT, add oil in main steel insert. Add ginger, garlic and let it sizzle.
Add the veggies and tofu, ½ of chili garlic sauce, Chinese five spice, 1 tbsp. liquid coconut amino, sugar salt and pepper. Sauté on high for 3-5 minutes stirring frequently.
Once veggies look cooked and tender, CANCEL sauté function. Remove the mixture from Instant Pot and set aside.
Break noodles in half and add them in main steel insert of instant pot. Add enough water to cover the noodles.
Add 1 tablespoon oil, 1 teaspoon of Chinese 5 spice, 1 tbsp. of coconut amino and half a tablespoon chili garlic sauce.
Close the lid and valve in SEALING position. Choose MANUAL or PRESSURE COOK mode on high for 4 minutes. After it's done cooking, wait for 4 minutes on keep warm timer and then release the leftover pressure manually by moving the valve from SEALING to VENTING. Open the lid carefully.
Add the sautéed veggies to the main insert. Using tongs, mix everything well. Taste and adjust the seasoning if required.
Garnish with chopped green onions, sesame seeds and squeezed lime juice. Serve warm. Enjoy !!