Sesame Peanut Noodles with Chili and Scallions
By :Instant Culinary Team
Sesame Peanut Noodles with Chili and Scallions-min
Sesame Peanut Noodles with Chili and Scallions-min
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Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Duration 40 Minutes
Cooking Technique Pressure Cook, Saute
Home Category Dinner, lunch
Prep Time 10 Minutes
Cook Time 20 Minutes, Plus 8-Minute Natural Release
Servings
8 Servings
Ingredients
  • 4 boneless skinless chicken thighs, cut into 1 inch cubes
  • 1 tbsp canola oil
  • 1 tbsp salt
  • 10 oz 2 packages lo mein egg noodles
  • ½ c all-natural peanut butter
  • 4 garlic cloves, grated
  • 1- inch ginger root, grated
  • 2 tbsp soy sauce
  • 2 lemons, juiced
  • 2 tbsp dark brown sugar
  • 3 tbsp sesame oil
  • 2 bunches scallions, chopped
  • 2 tbsp sesame seeds, plus more for serving
  • Chili crisp, to serve
  • Cilantro sprigs, for garnish
Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Duration 40 Minutes
Cooking Technique Pressure Cook, Saute
Home Category Dinner, lunch
Prep Time 10 Minutes
Cook Time 20 Minutes, Plus 8-Minute Natural Release
Servings
8 Servings
Ingredients
  • 4 boneless skinless chicken thighs, cut into 1 inch cubes
  • 1 tbsp canola oil
  • 1 tbsp salt
  • 10 oz 2 packages lo mein egg noodles
  • ½ c all-natural peanut butter
  • 4 garlic cloves, grated
  • 1- inch ginger root, grated
  • 2 tbsp soy sauce
  • 2 lemons, juiced
  • 2 tbsp dark brown sugar
  • 3 tbsp sesame oil
  • 2 bunches scallions, chopped
  • 2 tbsp sesame seeds, plus more for serving
  • Chili crisp, to serve
  • Cilantro sprigs, for garnish
Sesame Peanut Noodles with Chili and Scallions-min
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Preheat the inner pot on the Sauté Setting for 15 Minutes. Meanwhile, sprinkle the salt over the diced chicken thighs.
  2. Add the oil to the inner pot and Sauté the chicken in batches until golden brown, about 7 Minutes per batch. Set aside.
  3. Press Cancel. Add the egg noodles to the inner pot, breaking up the noodles as necessary so they lay flat in the pot. Add enough water to just cover the egg noodles.
  4. Secure the lid and Pressure Cook on High for 2 Minutes. Allow the pot to Naturally Release for 1 Minute, then flip the valve to release any remaining pressure. Strain away the water, leaving the noodles in the pot.
  5. While the noodles cook, whisk together peanut butter, grated ginger, soy sauce, lemon juice, brown sugar, and sesame oil in a bowl.
  6. Add the chicken back into the pot with the noodles. Pour the sauce over the egg noodles and chicken. Add scallions and sesame seeds. Stir until all the noodles are evenly coated.
  7. Ladle noodles into serving bowls, and drizzle chili crisp over the top according to spicy preferences. Sprinkle with additional sesame seeds and cilantro sprigs. Enjoy warm or cold!
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