Turn on SAUTE mode on Instant Pot and add 2 tbsp oil. Once the oil is hot add chopped garlic, spring onions, saute for 30 seconds. Add green and red bell pepper, chopped carrots, and saute for another 30 seconds.
Veggies should be almost cooked but remain crunchy and not mushy. As they appear to be done, turn off the saute mode and place the veggies in a separate bowl.
Add water (3- 3.5 cups or until it covers the noodles), sauces like soy sauce, red chili sauce, vinegar, salt. Stir well.
Break the noodles into halves or smaller pieces and mix them in with the water in the inner pot. Close the lid on the pot, and turn the pressure valve to a SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes for al dente.
As the time expires, do a QPR (Quick Pressure Release) to avoid overcooking the noodles with a natural pressure release. If you think the noodles are a little watery, then let them rest for a few more minutes over the heat and let the water dry up a little.
Now carefully stir the noodles and the sauce with tongs. Add stir-fried veggies, adjust the salt and mix carefully. Cover with lid and let it rest for 2 minutes.
Now garnish with spring onions and serve hot with a side of baked spring rolls.