Instant Pot Duo 6 Quart: amzn.to/2HqHlK1
Today’s Ingredients:
1 TB butter
6 garlic cloves, minced
whites from 4 scallions, chopped
¼ tsp red pepper flakes
2 TB oyster sauce
1 TB fish sauce
1 TB soy sauce
1 TB brown sugar
2 cups chicken broth
8 oz uncooked spaghetti, break in half to fit into the pot
3 TB cold butter, cut into small cubes
greens from 4 scallions, chopped
1 fresh Thai bird or serrano chili, chopped
3 TB grated parmesan cheese
Optional add-ins: spinach, shredded cabbage, carrots, cilantro, lime juice, tofu, cooked meats (chicken, pork, beef, shrimp), anything you like...
Instructions:
1. Heat the pot on sauté mode and add 1 tablespoon butter when the display reads “HOT.” Add the garlic, scallion whites, and red pepper flakes and cook for just a minute until fragrant.
2. Add the oyster sauce, fish sauce, soy sauce, brown sugar, and chicken broth and stir for a minute or so until the sugar dissolves. Scrape up any stuck-on bits from the bottom of the pot.
3. Layer the spaghetti in a cross-hatch pattern over the top of the liquid. Use a spoon to press the noodles down into the liquid as much as possible without stir up the contents below. Don’t worry, the noodles do not have to be fully submerged.
4. Lock the lid and cook for 5 minutes on manual/high followed by a quick pressure release before reopening the lid.
5. Stir and separate any noodles that have stuck together.
6. Add the remaining ingredients and any optional add-ins (I love this with spinach, shrimp, and a squeeze of lime juice). Stir until the butter is melted and any leafy greens are wilted.
7. Cover loosely 10-15 minutes to allow the sauce to absorb and thicken.
8. Serve and ENJOY!
18 янв 2023
