5 Minute Peanut Chili Noodles Pressure Cooker Recipe
A fast and flavorful noodle dish using a pressure cooker to build bold, peanut and chili flavors in just minutes. Perfect for busy days with minimal prep.
Equipment
- 1 Mixing bowl for sauce preparation
Ingredients
Main ingredients
- 1.5-2 tablespoon Peanut butter plain or chunky
- 1-2 tablespoon Soy sauce adjust to taste
- 1 teaspoon Dark mushroom soy sauce optional
- 1 tablespoon Garlic chili oil or any chili oil with sediment
- 1 tablespoon Gochugaru or other chili flakes of choice
- 0.5-1 tablespoon Rice vinegar or Chinese black vinegar or regular vinegar
- 1-2 teaspoon Sugar optional
- 3.5 oz Dry wheat noodles knife cut or rice noodles for gluten-free option
- Spring onions chopped
- Coriander chopped
- Sesame seeds
- Sesame oil drizzle to finish
- 2-3 tablespoon Water for thinning sauce
Instructions
Instructions
- Cook noodles in the pressure cooker with enough water to cover. Use manual setting for 1-2 minutes. Perform a slow release after cooking.
- Drain noodles and set aside.
- In a bowl, mix peanut butter, soy sauce, dark mushroom soy sauce, garlic chili oil, and gochugaru until smooth.
- Add rice vinegar and sugar. Stir until sugar dissolves and sauce becomes creamy. Slowly add water to reach desired consistency.
- Toss cooked noodles in sauce. Fold gently to coat evenly. Finish with chopped spring onions, coriander, sesame seeds, and a drizzle of sesame oil. Serve immediately.
Notes
If you're rushed, use pre-cooked noodles. Swap gochugaru for red pepper flakes. For creaminess, add a spoon of coconut or soy milk to sauce.