Ingredients:
1 lbs of spaghetti
8-10 cloves of garlic, minced
1 large bell pepper, thinly sliced
1 lbs of beech, oyster, or white mushrooms, sliced
2 scallions, chopped
1 tbsp of sesame seeds
1/4 cup sesame oil
3 cups of chicken broth OR 3 cups of water and chicken bouillon
2 tbsp of butter
sauce:
1/4 cup of oyster sauce
1/4 cup of hoisin sauce
1 tbsp of soy sauce
1 tbsp of ginger, minced
Directions:
1. Press “SAUTE” on your IP and add sesame oil. When it’s heated, add your mushrooms, pepper, and minced garlic and saute for 3 minutes.
2. Pour in 3 cups of chicken broth OR water and chicken bouillon.
3. Make your sauce base by mixing oyster sauce, hoisin sauce, soy sauce and ginger in a small bowl.
4. Break your spaghetti in half and add it to the instant pot – broth will be just enough to submerge the spaghetti. Do not sir. Pour the sauce in.
5. Top with butter and close the lid. Pressure cook on HIGH for 8 minutes. QR when done.
6. Press “SAUTE” on 3 minutes and quickly stir the pasta with the sauce to break apart any clumped pasta and to mix in the sauce further. Drizzle 1 tbsp of sesame oil, add your chopped scallions and sesame seeds and quickly toss everything together.
7. Serve and enjoy!
** I cooked the grilled shrimp separately and added them to the noodles but you can add any protein of your choice!
