Category
Main Dishes
Servings
4
Ingredients
- 2 t extra-virgin olive oil
- 1 shallot, minced
- 3 T garlic, minced
-
1-½ t chili paste
- 2 t sherry vinegar
- 4 c water
- 2 t sugar
-
½ t sesame oil
- 1 lb udon noodles
- 1 T parsley, fine chop
-
½ T chives, thin slice
- 1 seedless cucumber, julienne (garnish)
- 3 t sake
- 2 t fish sauce
- 2 t sugar
-
1-½ t cornstarch
- 1 c chicken stock
-
¾ t sea salt
FOR SAUCE
Directions
In a medium mixing bowl, combine sake, fish sauce, sugar, cornstarch, chicken stock, and salt. Whisk until sugar is dissolved; set aside.
Set pressure cooker to "sear" and add oil. Press start/stop. When oil is hot, add shallot and garlic and sauté until shallot begins to soften, about 1 minute. Add chili paste and vinegar and sauté for 2 minutes.
- Add water, sugar, and sesame oil, stir to combine and add noodles.
- Close and lock lid, set pressure cooker to "time", and adjust time to 2 minutes. Press start/stop. When done, allow pressure cooker to naturally release pressure for 10 minutes, then do a quick release and make sure all pressure is released before opening lid.
- Carefully open lid. Set pressure cooker to "sear" and add sauce and stir. Press start/stop. Simmer until liquid thickens to desired consistency.
- When done, remove noodles to a large mixing bowl and fold in parsley and chives.
- Plate on a serving platter with cucumber on top.
