Pressure Cooker P.F. Chang's Garlic Noodles

By gbvampy1

Ingredients

• 1 pound Chinese Egg Noodles
• 2 teaspoons Canola Oil
• 1 Tablespoon Fresh Garlic minced
• 2 teaspoons Distilled Vinegar
• 1 1/2 teaspoons Sambal Oelek Ground Fresh Chili Paste (or Chili Flakes)
• 2 teaspoons Sugar
• 1/2 teaspoon Pure Sesame Oil
• 3.5 cups Fresh Water
• 1 Tablespoon Cilantro chopped
• 1 whole English Cucumber Spiralized or Julienne
• Sauce
• 1 cup Chicken Stock/Broth
• 3 teaspoons Chinese Shoaxing or Shaoshing Wine
• 2 teaspoons Sugar
• 2 teaspoon Oyster Sauce
• 3/4 teaspoon Sea Salt
• 1 1/2 teaspoons Cornstarch
• Extra
• Drizzle of Toasted Sesame Oil

Details

Servings 4
Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

Whisk together Sauce ingredients and set aside.  Peel, Spiralize or Julienne the English Cucumber and set aside.
Select Sauté, Browning or Meat function on your Pressure Cooker and allow to fully heat.  Once hot, add the canola oil to the cooking pot.
Add minced garlic and Stir Fry for one minute.  Add the Sambal Oelek Ground Fresh Chili Paste and Vinegar and Stir Fry for one more minute.  Turn off Pressure Cooker.
Add Sugar, Water, Sesame Oil and whisk to combine.  Add in Chinese Egg Noodles and fan out.
Lock on Lid and close Pressure Valve.  Cook at High pressure for "0" minutes.  Allow a 2 minute Natural Pressure Release and then manually release the rest of the pressure.
Pour in sauce and mix through to heat, separating any noodles that were stuck together.  Toss with Cilanto and top with the English Cucumber