Chili Garlic Noodles
Clean out the inner pot and return to the base. Add the rice noodles and four cups of water. Close lid and Pressure Cook for 0 Minutes, immediately releasing pressure once complete.
Ingreadient
- ½ cup sesame oil
- ¼ cup vegetable oil
- 3 garlic cloves minced
- 2 shallots, minced
- 1 inch ginger minced
- 2 tbsp sesame seeds, plus more for serving
- 2 tbsp Korean chili flakes
- 1 tbsp paprika
- 1-2 tsp cayenne
- 3 scallions, minced
- â…“ cup soy sauce
- 1 lb rice noodles
- 4 cups cooking water
- Chopped fresh cilantro, for serving
Direction
- Preheat the pot on Sauté - Normal/Medium for 15 Minutes.
- Add both oils and let it sit for 4-5 Minutes to get hot. Add garlic, shallots, and ginger. Sauté for 5-7 Minutes, or until golden and translucent.
- While the aromatics are sauteing, in a large bowl, mix the sesame seeds, Korean chili flakes, paprika, cayenne, and scallions. Pour the sauteed aromatics and hot oil over the spike mixture, and toss to combine.
- Clean out the inner pot and return to the base. Add the rice noodles and four cups of water. Close lid and Pressure Cook for 0 Minutes, immediately releasing pressure once complete.
- Add the strained, hot noodles to the spiced oil mixture and toss to combine, reserving the cooking liquid. If the noodles are too dry, add ½ cup of reserved cooking water as needed.
- Add the soy sauce and toss continuously until noodles are sauced and evenly coated. Serve with sesame seeds and chopped cilantro.
