Chili Garlic Noodles (instant pot)

Source: foodiesterminal.com

• 16 oz spaghetti noodles halved (thin variety, 226 g)
• 1 green bell pepper thinly sliced
• 1 red bell pepper thinly sliced
• 1/2 white onion, thinly sliced
• 2 medium carrots thinly sliced (like match sticks)
• 2 TB Finely Chopped Garlic
• 4 cups water (substitute broth for richer flavor)

Sauce:

• 6 tbsp light soy sauce
• 3 tbsp Chili garlic sauce
• 2 tbsp Hoisin Sauce
• 2 tbsp Rice vinegar
• 2 tbsp sesame oil (lightly toasted sesame oil tastes fabulous)
• 2 tbsp brown sugar

Garnishes:

dark sesame seeds

chopped cilantro

crushed red pepper flakes

• Place water in Instant Pot. Add the spaghetti noodles in a bird nest patter or a zig zag pattern (fan them out well!). Avoid dumping them all at once. Once, you are done gently tap the spaghetti noodles with the help of your spatula so that they get one coat of the liquid. DO NOT STIR.
• Layer the sliced veggies on top of the noodles. If you prefer crisp crunchy veggies do not add them now. Do not STIR anything in the pot.
• Cover the lid of the Instant Pot and seal the valve. PRESSURE COOK on HIGH for 4 minutes for al dente noodles that won't fall apart and 6 minutes for softer noodles.
• Once the pressure cooking cycle is over wait for about 3 minutes of Natural Pressure Release and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid of the pot carefully.
• Wisk together sauce ingredients and stir into noodle mixture until well coated.  Stir in sesame seeds. Spoon onto plates and top with additional garnishes if desired.