Dan Dan Noodles


  • 2 tbsp peanut oil
  • 1 lb lean ground pork
  • 6 medium scallions
  • 2 tbsp sambal oelek or a hot red pepper sauce such as Sriracha
  • 3 medium garlic cloves
  • 1 tbsp peeled fresh ginger
  • 1/4 cup tahini
  • 1/4 cup soy sauce
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp dry sherry, dry vermouth, or water
  • 1 tbsp Worcestershire sauce
  • 2 cups chicken broth
  • 8 ounces dried spaghetti
  • Press Saute, set time for 10 minutes.
  • Heat the oil in the cooker for a minute or two. Crumble in the pork and cook, stirring often and breaking up any clumps, until gray but not browned, about 4 minutes. Stir in the scallions, sambal oelek or hot sauce, garlic, and ginger. Cook until aromatic, just a few seconds.
  • Add the tahini, soy sauce, vinegar, honey, sherry (or its substitutes), and Worcestershire sauce. Stir well until the tahini is uniform in the mixture, then stir in the broth. Turn off the SAUTE function, add the spaghetti, and submerge the noodles in the sauce without their touching the bottom of the insert. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 4 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well before serving.
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