In the liner of the Instant Pot, mix together the seasoning packet from the Ginger and Garlic Stir Fry package, vegetable broth and Sriracha sauce.
Add the dried noodles to the liquid, scattered in a criss-cross pattern. Pour in half of the vegetable stir fry mixture, removing any sugar snap peas and reserving them for later.
Lock the lid in place and place the valve in the SEALING position. Pressure Cook/Manual on HIGH pressure for half of the time listed on the package of noodles. (If it states to boil for 8-9 minutes, pressure cook for 4 minutes)
Once the cook time is up, Quick Release the Pressure.
Toss the remaining vegetables and the reserved sugar snap peas with the cooked noodles. Replace the lid and let sit for 4 minutes on the KEEP WARM setting.
Toss one last time before serving.