Chili Garlic Noodles

This satisfying recipe is the perfect weekday lunch! Play around with adding different spices, and feel free to kick up the heat with more cayenne and chilis.

Difficulty

Easy

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

4 servings, cayenne, chili flakes, cook 15 min, cooking water, easy, for serving, fresh cilantro, garlic cloves minced, ginger minced, Instant Pot Culinary Team, lunch, minced, paprika, plus more for serving, prep 10 min, pressure cook, quick and easy, rice noodles, scallions, sesame oil, sesame seeds, shallots, soy sauce, vegetable oil, vegetarian, weeknight meals

Prep Time

10 min

Cook Time

15 min

Servings

4 Servings

Ingredients

½ cup sesame oil
¼ cup vegetable oil
3 garlic cloves minced
2 shallots, minced
1 inch ginger minced
2 tbsp sesame seeds, plus more for serving
2 tbsp Korean chili flakes
1 tbsp paprika
1-2 tsp cayenne
3 scallions, minced
⅓ cup soy sauce
1 lb rice noodles
4 cups cooking water
Chopped fresh cilantro, for serving

Instructions

Preheat the pot on Sauté - Normal/Medium for 15 Minutes.
Add both oils and let it sit for 4-5 Minutes to get hot. Add garlic, shallots, and ginger. Sauté for 5-7 Minutes, or until golden and translucent.
While the aromatics are sauteing, in a large bowl, mix the sesame seeds, Korean chili flakes, paprika, cayenne, and scallions. Pour the sauteed aromatics and hot oil over the spike mixture, and toss to combine.
Clean out the inner pot and return to the base. Add the rice noodles and four cups of water. Close lid and Pressure Cook for 0 Minutes, immediately releasing pressure once complete.
Add the strained, hot noodles to the spiced oil mixture and toss to combine, reserving the cooking liquid. If the noodles are too dry, add ½ cup of reserved cooking water as needed.
Add the soy sauce and toss continuously until noodles are sauced and evenly coated. Serve with sesame seeds and chopped cilantro.