Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Something new from !

Please Fave the original Here

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Wuff posted a version of this previously. You can find it here: https://www.furaffinity.net/view/32231747/
This time, Vrghr was "Telecooking", helping a friend create a meal for them and their roomie at their house across the country. They loved the sound of wuff's "Chow Hall Yaki Sobe", but wanted to try it in their new Instapot-type multi-cooker.

So Vrghr adapted that prior recipe to use the goodies in their pantry and to do it all in a single session in the multi-cooker: a 1-pot meal.

Turned out great, and only needs about half an hour start to finish.

This recipe uses a lot of different ingredients to create Vrghr's version of "yakisoba sauce". You can skip all that and just use a store-bought version, available in many Asian markets and online. But this version is very tasty, and you can tailor it to your preferred flavors.

You can also create just the sauce by itself and bottle it up, store it in the fridge, and use it to make your own "kicked up ramen" in a couple of minutes. It has WONDERFUL flavor, a huge boost over the package seasonings most instant ramen comes with. Add a bit of protein, some selected veggies (the frozen stir-fry mix is an EXCELLENT choice!), and maybe a soft-boiled egg, sliced in half, and you have a restaurant-quality meal in under 15 minutes, for a bit over a dollar a serving.

Give this one a try if you'd like a quick, tasty meal on a budget.

(Makes 4-5 servings)

INGREDIENTS:

For the Sauce:

1/2 C Soy Sauce
1/3 C Ketchup
2 TBS Dark Mushroom Soy Sauce
2 TBS Worcestershire Sauce
2 TBS Garlic Minced Garlic
1 TBS Oyster Sauce
1 TBS Sweet Soy Sauce
1 TBS Agave
1 TBS Mirin
1 TBS Ginger Paste
1 tsp Fish Sauce
1 tsp Hoisin Sauce
1 tsp Sriracha Sauce

For the noodles:

1/2 of 1lb pkg Spaghetti noodles

For the rest:

1 TBS cooking oil
1 lb lean Ground Beef
1-2 head Cabbage, sliced thin
1 Carrot, grated
1 tsp Celery Salt
1 medium Onion, diced
2 C Beef Broth (Or 2 C water + 1 1/2 TBS Better Than Bullion beef base, whisked together)
1 C Water

1/2 can (6 oz) sliced Water Chestnuts
1/2 can (12 oz can) Baby Corn
1/2 can (12 oz) Bean Sprouts
1/2 red Bell Pepper, diced
1/2 C Sugar Snap Peas (can use frozen)
2 Scallions (green onions), Sliced. (Separate white from green parts)

Optional: Crimini (brown) Shiitake, Straw, or Enoki mushrooms also go well in this. Remove the woody bits and slice or break up into segments.
We didn't use them in our telecooking version.

Finishing Seasoning:

1 tsp Toasted Sesame Oil
1/2 tsp Garlic Powder
1/2 tsp Ginger Powder
Pinch of crushed Rosemary

DIRECTIONS:
Make the Sauce: (can be created a day or two ahead and refrigerated if desired)

Add all the sauce ingredients to a medium bowl. Whisk thoroughly to combine. Taste, and adjust
ingredients to preferred flavor. You can refrigerate it to let the flavors combine, or just let it wait while you make the other parts of the recipe
Note: You can create only the sauce and store it. Will keep in the 'fridge for at least a week. Goes great for kicking up instant ramen, and making stir fry!

Make the rest:

Set the Instapot/multi-cooker to Pressure, High, 5 minutes
The pot will heat like sauté mode, but with the lid off, it won't come to pressure and start the timer. This is a quick hack to fry the beef and veggies without having mess about changing the cooking modes.

Add the cooking oil and let it heat until shimmering. Add the ground beef and break it up into fine bits. Add the onions, carrots, and the white parts of the scallions. Sprinkle with the celery salt and stir everything together, frying until the meat is starting to brown, no pink showing, and the veggies are tender and fragrant. If using Crimini or Shiitaki mushrooms, add them now as well.

Add the minced garlic, red bell pepper, and sliced cabbage. If using Enoki mushrooms, add them now

Continue cooking another minute or two

Add the beef broth, water, and the prepared sauce. Stir everything together and let it begin to simmer. Make sure the liquid is mostly covering everything

Lay the spaghetti in a criss-cross pattern on top of the simmering liquid. Gently press it down until just submerged but DO NOT STIR IT IN!
You may need to break the noodles in half to fit your pot

Put of the lid and seal it. Allow the pot to come to pressure and the timer to run out (5 minutes). Let it sit until the timer counts back up to 5 (natural release), then open the vent to release the steam (quick release)

Add the remaining veggies and the finishing seasonings, stir everything together, and let it set for another 5 minutes. The remaining heat will warm the veggies but retain their texture
Adding the garlic and ginger powder now refreshes the flavors that the pot's pressure has mellowed out. The Toasted Sesame Oil becomes very muted when heated, so we add it at the end.

Dish up the meal, making sure to get some of all the veggies, and garnish with some of the sliced green parts of the scallions

!DEVOUR!