2tablespoonsoil30 ml, I used 1 tablespoon sesame oil and 1 tablespoon avocado oil
4tablespoonssoy sauce60 ml
1tablespoonrice vinegar15 ml
1tablespoonhot saucelike sriracha, adjust to taste
1/4+ 1/8 teaspoonsaltor to taste
8ozstir-fry rice noodles
green onionschopped, to garnish (the green part only)
white sesame seedsto garnish
Press the sauté button and then press the adjust button to set sauté to "less". Once it displays hot, add a tablespoon each of sesame oil and avocado oil (or any flavorless oil) and then add the chopped garlic.Cook for around 4 to 5 minutes stirring often until the garlic just starts to change color. At this point press "cancel" and then press the sauté again and press adjust button to set sauté to "normal" now.
Add the chopped ginger and sliced onions. Cook for 1 minute.
Then add the soy sauce, rice vinegar and hot sauce and stir.
Add the water, scrape the bottom and make sure there's nothing stuck at the bottom of the pot else the pot won't come to pressure. If you have an 8qt and you get burn message, you might need additional 1/2 cup of water here.Also add the sugar and salt and stir.
Add the noodles on top, you might have to break a few in order for them to fit. Press the noodles slightly with the help of a spatula, just so that they are a little wet.(PS: if placing the noodles is taking time and water starts boiling a lot, you can always press cancel and the layer the noodles).
Close the lid and press the manual or pressure cook button. Cook on high pressure for 3 minutes with the pressure valve in the sealing position (you can add extra 2 minutes for softer noodles, for me 3 minutes is perfect).Let the pressure release naturally for 3 minutes and then do a quick pressure release by manually moving the valve from sealing to venting position. Open the lid and toss the noodles with a pair of tongs.
Add chopped green onions. Garnish with more green onions, white sesame seeds and serve these garlic noodles with your favorite hot sauce on the side!
Boil noodles according to instructions on the package and set aside. Heat the oil in a wok on low-medium heat. First cook the garlic until it starts changing color then turn heat to high and add the ginger and onions. Cook for 1 minute then add the soy sauce, vinegar, hot sauce, salt and sugar. Mix everything and then add in the boil noodles. Toss until noodles are well coated with the sauce. Garnish with green onions, sesame seeds and serve.
Please adjust the amount of hot sauce to taste. 1 tablespoon of sriracha might seem like a lot but it was really not that spicy (and I can't eat very spicy food) so this was fine for me. But reduce it to taste or add more if you like it spicier.
To make this recipe gluten-free, use gluten-free soy sauce.