Ingredients
- 8 ounces spaghetti
- 2 tablespoon sesame oil
- 3 large garlic cloves, minced
- 2 tablespoon fresh ginger, minced
- ½ red pepper, thinly sliced
- ⅓ cup honey, or agave syrup for vegan version
- ⅓ cup peanut butter
- ⅓ cup soy sauce, gluten-free variety if needed
- 1 cup vegetable broth
- 4 tablespoon rice vinegar
- 2-4 teaspoon Sriracha sauce, optional
- 2 tablespoon cilantro, chopped
- 1 lime, juiced
- peanuts, to garnish
Instructions
- Turn the Instant Pot on to sauté and sesame oil, ginger, garlic and sliced peppers. Stir on sauté mode for 1-2 minutes.
- Mix together honey (or agave syrup), peanut butter, soy sauce, vegetable broth, sriracha sauce, and rice vinegar. Add to Instant Pot.
- Break noodles in half and add to the pot, pushing them down to liquid level.
- If noodles are not covered with liquid, add a bit of water until the noodles are just covered.
- Turn pressure valve to sealing and set manual pressure on high for 5 minutes.
- Do a quick release when pressure cooking time has elapsed.
- Serve noodles topped with a squeeze of lime juice, peanuts, and fresh cilantro.
Nutrition (estimated per serving)
Calories: 514kcalCarbohydrates: 74gProtein: 15gFat: 18gSaturated Fat: 3gSodium: 1366mgPotassium: 384mgFiber: 4gSugar: 28gVitamin A: 540IUVitamin C: 25.9mgCalcium: 31mgIron: 1.9mg
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