Dan Dan Noodles

By: Bruce Weinstein and Mark Scarbrough

Dan Dan Noodles
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon 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."]
cuisine icon Keywords
15-30 min, 4 servings, balsamic vinegar, chicken broth, contributed, cook 16 min, dried spaghetti, dry sherry, dry vermouth, easy, garlic cloves, honey, lean ground pork, main course, max pressure cook, modern, or water, peanut oil, peeled fresh ginger, prep 5 min, pressure cook, sambal oelek or a hot red pepper sauce such as sriracha, scallions, soy sauce, tahini, worcestershire sauce

prep icon Prep Time
5 min
cook icon Cook Time
16 min

serving icon Servings
4 servings
Ingredients
  • 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
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.
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