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.