Noodles thailandesi alle arachidi nell’Instant Pot

Ingredienti

• 8 ounces spaghetti
• 2 tbsp sesame oil
• 3 large garlic cloves (minced)
• 2 tbsp fresh ginger (minced)
• 1/2 red pepper (thinly sliced)
• 1/3 cup honey (or agave syrup for vegan version)
• 1/3 cup peanut butter
• 1/3 cup soy sauce, gluten-free variety if needed
• 1 cup vegetable broth
• 4 tbsp rice vinegar
• 2-4 tsp Sriracha sauce (optional)
• 2 tbsp cilantro (chopped)
• 1 lime (juiced)
• peanuts (to garnish)

Preparazione

1. 1

   Turn the Instant Pot on to sauté and sesame oil, ginger, garlic and sliced peppers. Stir on sauté mode for 1-2 minutes.

2. 2

   Mix together honey (or agave syrup), peanut butter, soy sauce, vegetable broth, sriracha sauce, and rice vinegar. Add to Instant Pot.

3. 3

   Break noodles in half and add to the pot, pushing them down to liquid level.

4. 4

   If noodles are not covered with liquid, add a bit of water until the noodles are just covered.

5. 5

   Turn pressure valve to sealing and set manual pressure on high for 5 minutes.

6. 6

   Do a quick release when pressure cooking time has elapsed.

7. 7

   Serve noodles topped with a squeeze of lime juice, peanuts, and fresh cilantro.