Thai-style Peanut Noodles

Ingredients

Noodles:

• 2 tbsp sesame oil
• 1 inch ginger, minced
• 2 medium carrots, sliced thin
• 1 medium red pepper, sliced thin
• 4 stalks green onion, finely chopped
• 8 oz whole wheat spaghetti, broken into half
• 1 1/2 cups water
• Toasted sesame seeds, for serving
• Sliced green onions, for serving

Peanut Sauce:

• 2 1/2 tbsp soy sauce
• 4-5 garlic cloves, minced
• 1 1/2 tbsp rice vinegar
• 1 1/2 tbsp coconut sugar
• 1 tbsp sriracha
• 3 tbsp peanut butter
• Salt to taste

Directions

1. Press the sauté button on your pressure cooker. Add oil, minced ginger. Sauté for a minute until ginger starts changing color.
2. Add in the veggies - carrots, pepper and green onion and toss to combine. You may reserve some spring onion greens for garnish.
3. Mix the peanut sauce ingredients in a bowl and pour over the veggies. You may also mix the sauce right in the pressure cooker.
4. Break spaghetti into half and then add to the pot. Add water until spaghetti is just covered. You may press the noodles slightly with a spatula so that noodles on top get slightly under water.
5. Close the lid. Press the pressure cook button and cook for 5 minutes. Open the pot, use a tong to mix the sauce, noodles, and veggies together.
6. Sprinkle with sliced green onions and toasted sesame seeds when serving.