Recipes
Dan Dan Noodles
4 servings
15-30 min
Easy
INSTRUCTIONS
- 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.
Notes
Beyond
• You must halve the recipe for a 3-quart cooker.
• To make the flavor more authentic and less like sesame noodles, substitute sunflower seed butter for the tahini. Or skip the fancy stuff and use natural-style creamy peanut butter.
• To be more authentic, you can also substitute ¼ cup Chinese black vinegar for the balsamic vinegar and Worcestershire sauce.
• And substitute Shaoxing (a Chinese rice wine) for the sherry, vermouth, or water.
• Finally, use roasted Chinese chiles in oil, particularly Laoganma Spicy Chili Crisp Sauce, instead of the sambal oelek or hot sauce.
• You must halve the recipe for a 3-quart cooker.
• To make the flavor more authentic and less like sesame noodles, substitute sunflower seed butter for the tahini. Or skip the fancy stuff and use natural-style creamy peanut butter.
• To be more authentic, you can also substitute ¼ cup Chinese black vinegar for the balsamic vinegar and Worcestershire sauce.
• And substitute Shaoxing (a Chinese rice wine) for the sherry, vermouth, or water.
• Finally, use roasted Chinese chiles in oil, particularly Laoganma Spicy Chili Crisp Sauce, instead of the sambal oelek or hot sauce.
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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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