Instant Pot Dan Dan Noodles | Dan Dan Mian 担担面 | Better than Takeout

• Meats: ground pork is traditional, but you can swap it out for chicken or beef if you prefer. If you do use beef, pay attention to how much fat renders and drain out the excess. You only want 2-4 tablespoons of fat in the pot after the browning step.
• Thai bird chilies: These are not traditional in this dish, but I just can’t live without add a few into pretty much everything I eat. Pressure cooking will tame some of their heat, but we’re not cooking long enough to destroy all of the capsaicin. So tread lightly here if you can’t handle much heat – leave them out completely if you prefer.
• Tahini: I had an open jar in the pantry, but if you don’t or don’t want to buy a whole jar just to try this recipe, use a salted creamy peanut butter instead. It will taste a little different, but still great and the peanut butter will give the sauce the creaminess it needs.
• Wine: I used a chardonnay, but you can try other wines love a Chinese shaoxing, a dry white sherry, or a vermouth. There’s such a small amount in the recipe that the flavor difference won’t be very noticeable. Also, if you want to avoid alcohol completely, just use chicken broth instead.
• Veggies in the beginning: Some excellent veggie options might be mushrooms, celery, or bok choy. Add them in to saute for just a couple minutes after browning the meat in step 1.
• Veggies at the stop: I used napa cabbage because I love its delicate leaves which wilt down beautifully from the residual heat in the pot. Other excellent options are savoy cabbage, spinach, or a stir-fry mix.

#dandannoodles #instant pot #asianfood

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Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1

Today’s Ingredients:
2 TB toasted sesame oil
1 lb ground pork (or any ground meat you prefer)
6 big scallions, chopped – whites and greens separated (about 1 cup each)
2-3 inch ginger, minced (2-3 TB)
6 big garlic cloves, minced (2-3 TB)
6 Thai bird chilies, finely chopped (optional)
2 TB brown sugar
2 TB sambal oelek chili paste
2 TB hoisin sauce
2 TB tahini (or sesame paste or peanut butter)
½ cup soy sauce
¼ cup dry white wine (or use shaoxing wine, sherry wine, or vermouth)
4 cups chicken broth
1 lb uncooked spaghetti, broken to fit in the potatoes

8 oz napa cabbage, shredded (3-4 cups)

Optional, but highly-recommended toppings:
mung bean sprouts, cucumber slices, cilantro, grape tomatoes, chopped peanuts, fried onions or shallots, more chilies, etc.

Instructions:
1. Preheat the pot on the highest saute setting and add the sesame oil when the display reads “HOT.” Then add the ground pork and cook until fully browned, using a wood spoon or spatula to stir and break up the meat. This will take about 5 minutes. If using a high fat meat, you can drain some fat before moving on.
2. Add the scallion whites, ginger, garlic, and bird chilies (if using) and stir for just a minute until fragrant.
3. Add the brown sugar, sambal, hoisin, and tahini and stir for another minute just to dissolve the sugar and coat the ingredients in sauce.
4. Add soy sauce and wine and deglaze the bottom of the pot. make sure to scrape up any stuck-on browned bits before moving on so as to avoid a “BURN” warning later.
5. Add chicken broth stir just to evenly distribute everything.
6. Layer the spaghetti into the broth in a cross-hatch pattern. Press the noodles into the broth without stirring just to moisten the top layer. It’s okay if they aren’t fully submerged – the broth will bubble up and steam will cook the top layer.
7. Lock and seal the lid and cook on manual/high for 6 minutes followed by a fast pressure release. Then reopen the pot.
8. Stir just a bit to separate the noodles. They will separate completely during the next step. Give a taste test and adjust the seasoning if needed.
9. Add the scallion greens and shredded cabbage and stir to evenly distribute throughout the pot while continuing to separate the noodles. Cover the pot loosely and let it sit for 5-10 minutes to let the pasta completely absorb the sauce and the cabbage will finish softening.
10. Serve with any optional toppings you love and ENJOY!