InstaPot Dan Dan Noodles
Classic and tasty Chinese dish which can be easily replicated using your Instant Pot. The slightly spiced sauce gives it a flavorful punch accompanied with fresh vegetables and noodles. You can even adjust your heat accordingly!
Equipment
- Pressure Cooker
Ingredients
- 2 tbsp sesame oil
- 1 lb ground pork (or ground turkey or chicken)
- 1 medium shallot
- 4 green onions, chopped
- 1-2 tbsp sriracha (adjust to your preference)
- pinch red pepper flakes
- 2 tbsp hoisin sauce
- 1 ½ tbsp minced garlic
- 1 tbsp fresh ginger, grated
- ¼ cup tahini
- ⅓ cup soy sauce
- 2 tbsp honey
- 2 tbsp dry sherry
- 1 tbsp worcestershire sauce
- 2 cups beef broth
- 8 oz noodles
- 16 oz frozen or fresh stir fry mix
Instructions
- Press the sauté button on your instant pot and set for 10 minutes.
- Heat oil until shimmers and then break up the meat and brown, stirring often. It does not have to be completely cooked through before starting. Stir in the diced shallot, green onion, sriracha, garlic and ginger until fragrant (30-60 seconds).
- Next, add tahini, soy sauce, honey, sherry and worcestershire. Stire well. Then, add the broth. Turn off the sautè function and add uncooked noodles. Make sure to submerge all the noodles under the sauce, but also not touched the bottom (this will burn the heck out of them).
- Lock up the lid. Press the main pressure cook button and select high pressure. Make sure to turn off the keep warm setting, if you have that option. Select 7-9 minutes (depending on noodles) and begin.
- While the instant pot is cooking, thaw your frozen stir fry vegetables in the microwave or stove top so they are cooked through and warm.
- When your instant pot is complete, use the quick release valve to release pressure. Unlatch the lid. Stir well and add vegetables. Serve warm.