We're not winning authenticity awards here. But wow, did this taste good. It should serve four. I think it served the two of us and we had a little leftover for the next day. I guess you could add a crunchy salad. That'd stretch it. But we just couldn't resist the bowl.
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But the recipe. . . .
Chinese-Style Pasta Salad with Peanut Sauce (from the pressure cooker)
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces (do not trim)
- 8 ounces dried farfalle
- 6 tablespoons toasted sesame oil
- 3 tablespoons natural-style creamy peanut butter (or tahini, if you want--which turns it fully sesame-ish)
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 tablespoon white wine vinegar
- 2 teaspoons Asian red chile paste, such as sambal oelek
- 2 teaspoons minced ginger
- 2 teaspoons granulated sugar
- 1 medium cucumber, peeled, seeded, and shredded through the large holes of a box grater or julienned with a hand-held mandoline
1. Place the chicken, pasta, and 6 cups water in a 6- or 8-quart, electric or stovetop pressure cooker. Lock the lid onto the pot and bring to high pressure. Cook at high pressure for 5 minutes in a stovetop pot or an Instant pot, or at 8 minutes in most other electric pots (9 - 11 psi).
2. Use the quick-release method to stop the cooking. Open the pot and drain the contents into a colander set in the sink.
3. Whisk the sesame oil, peanut butter, soy sauce, Worcestershire sauce, vinegar, chile paste, ginger, and sugar in a large bowl until smooth. Add the warm chicken and pasta as well as the cucumber shreds; toss well to coat.