Pressure Cooker Sriracha Sticky Noodles
- 1 (8 ounce) package baked tofu, cut into cubes
- 8 ounces wide rice noodles
- 1 red bell pepper, sliced thinly and cut into 1½-inch strips
- 1 yellow bell pepper, sliced thinly and cut into 1½-inch strips
- ¼ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 1 (½ inch) piece fresh ginger, peeled and minced
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- ¼ cup roasted cashews
- 3 scallions, thinly sliced
For best results, we recommend using:
- Combine the tofu, rice noodles, red bell pepper, yellow bell pepper, soy sauce, pineapple juice, ginger, rice vinegar, sesame oil, and sriracha in a pressure cooker; add enough water to just cover.
- Seal the lid on the cooker and cook on High for 2 minutes. Release pressure through the quick-release valve.
- Divide the mixture between four bowls; top with cashew nuts and scallions to serve.
This dish becomes impossibly sticky if it sits around, so don’t try to make this one in advance. Really, why would you when it is done in 20 minutes!
What others are saying
Santana Williams says:
A little spicy for me, next time I will use less sriracha. This is a really convenient recipe, I'm sure I'll make it again soon.
Dominique M says:
Love these sticky noodles! I added some Thai chili paste for flavor. It's so fast and simple!
Monica Allen says:
Sticky noodles are my favorite! I made this recipe with chicken instead of tofu. The noodles cooked perfectly. It literally took just a couple minutes. If you like really spicy foods, add more sriracha!
Laura Griffin says:
These noodles are seasoned very well and a little spicy, but not overwhelming. I love how hearty the dish was, and that it was so quick to make in the pressure cooker. If you're not a fan of tofu, you can add chicken or nothing at all. I've tried it both ways, and it was great.
Greg Jones says:
I liked this recipe a lot. So much flavor in one pot. I've just recently started to appreciate tofu and this is one of the reason's why. The cashews on top are a must, gives it a nice crunch.