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Ginger & Chorizo Braised Mushrooms and Glass Noodles in Szechuan Chili Bean Sauce

This one-pot pressure cooker meal fuses spicy Szechuan chili bean sauce with smoky chorizo and tender glass noodles, all soaked in savory broth for rich, comforting flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 200 g glass noodles soaked in warm water for 10 minutes
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger finely chopped
  • 150 g chorizo sliced
  • 300 g Chinese mushrooms sliced
  • 2 tablespoons Szechuan chili bean sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 250 ml vegetable broth
  • 2 spring onions sliced
  • fresh coriander leaves optional garnish

Instructions
 

Steps

  • Soak glass noodles in warm water for 10 minutes, then drain and set aside.
  • Heat vegetable oil in a large pot over medium heat. Add garlic and ginger, sauté for 1-2 minutes.
  • Add sliced chorizo and cook for 3-4 minutes until edges crisp up.
  • Add mushrooms and stir-fry for 5 minutes until tender.
  • Stir in Szechuan chili bean sauce, soy sauce, and sugar. Mix well.
  • Pour in the vegetable broth and bring to a gentle boil.
  • Add soaked noodles back in and stir gently.
  • Close the lid, set pressure cooker to high. Cook for 5 minutes after reaching pressure.
  • Quick release pressure. Open lid, garnish with spring onions and coriander. Serve hot.

Notes

To store leftovers, refrigerate in airtight containers for up to 3 days. For freezing, separate noodles from sauce for best texture when reheating.