Instant Pot Asian Garlic Noodles

• 분량: 6 servings
• 활동 시간: 5 minutes
• 총 시간: 21 minutes

재료

1/4 cup sesame oil (any kind)

1 pound shiitake or baby bella mushrooms, sliced

1 large bell pepper, sliced into matchsticks

9 cloves garlic, minced or pressed

2 1/2 cups garlic or chicken broth (I used 2 1/2 teaspoons of Garlic Better Than Bouillon + 2 cups water)

1 pound spaghetti

2 tablespoons (1/4 stick) salted butter

2 teaspoons dried tarragon

1/4 cup oyster sauce

1/4 cup hoisin sauce

1 tablespoon low-sodium soy sauce

1 tablespoon ginger, minced or pressed (I use Squeeze Ginger)

2 teaspoons chili-garlic sauce or sriracha (optional, for spice)

1 bunch scallions, sliced with some reserved for garnish

2 tablespoons sesame seeds, with some reserved for garnish

방향

Add the sesame oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the mushrooms, pepper and garlic and sauté for 3 minutes.

Pour in the broth and stir well, deglazing (scraping) the bottom of the pot to remove any browned bits from the previous step.

Break the spaghetti in half (see “Jeffrey Sez” section) and add it to the pot, making sure it’s submerged in the broth, but DO NOT STIR. Some of the spaghetti may stick up above the broth and that’s fine. Top with the butter and tarragon.

Secure the lid and hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.

While the spaghetti’s cooking, whisk together the oyster sauce, hoisin sauce, soy sauce, ginger and chili-garlic sauce (if using), and set aside.

When done pressure cooking, remove the lid and stir in the sauce mixture. Let sit in the pot for 5 minutes to allow the sauce to thicken. Toss in the scallions and sesame seeds and serve.