When preparing the noodles on the stove in a sauce pan, you will drain and rinse them and then pour on the sauce.
Whisk sauce ingredients together in a measuring cup and set aside.
Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water Dump in sauce.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 0 minutes. When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.
Remove cooking pot from Pressure Cooker and dump into a big serving bowl. Toss with scallions and drizzle with Toasted Sesame Oil. Serve.
If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to “0” minutes. If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.
1 scallion, chopped (white and green portions separated)
2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
2 ½ cups vegetable, or mushroom stock
1-1.5 teaspoon soy sauce
1/8 teaspoon pepper
1/2 teaspoon sesame oil
Salt, to taste
1 egg, beaten
1/2 tsp. sambal obleek
Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.
Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!
2 long Chinese eggplants, cut on an angle into large bite-sized pieces
1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
½ red bell pepper, cut into large bite-sized pieces
½ orange bell pepper, cut into large bite-sized pieces
4 tablespoons oil
1 tablespoon Shaoxing wine
2 tablespoons light soy sauce
½ teaspoon sugar
¼ teaspoon white pepper
½ teaspoon sesame oil
Salt, to taste
First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
Then wash and wipe all the vegetables dry using a clean kitchen towel (this is key!) before cutting them into large bite-sized pieces. Don’t let the cut potato and eggplant sit for too long before cooking, because they will oxidize and become discolored.
Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.
Add the protein to a bowl, along with the mirin, soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
Heat the oil in a wok or large skillet over medium high heat. Transfer the protein to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!