Spicy Glass Noodles, 3 Side Dishes, Sandwich
One Instant Pot, three layers, and six separate dishes out the other end: spicy glass noodles, steamed tofu and fish cakes and sausage, potato egg salad, a chicken yogurt sandwich, savory rice, and chicken porridge.
Ingredients
- Base layer: 2 cups soaked rice, 3 chicken tenderloins, potato, carrots, water (same amount as your usual rice)
- Middle layer (3-section container on a steam rack): soft tofu + egg wash / fish cakes + onions + carrots / sausages + onions + bell peppers, plus 2 whole eggs squeezed into the gaps
- Top layer (balanced on a plate with chopsticks): soaked glass noodles, enoki mushrooms, spicy tteokbokki sauce (1 gochujang, 1 gochugaru, 1 soy sauce, 1.5 agave syrup, 1 sesame oil)
- For serving: chopped green onions, sesame seeds, pickled cucumbers, corn, mayo, yogurt, cranberries, bread, lettuce, cheese, tomato, a broth coin, minced carrot/zucchini/onion
Instructions
Add the soaked rice, chicken tenderloins, potato, and carrots to the base of the Instant Pot, with water measured the same as usual for rice.
Set a 3-section container on a steam rack above: soft tofu with egg wash in one section, fish cakes with onions and carrots in another, and sausages with onions and bell peppers in the third. Squeeze the 2 whole eggs into any empty space.
Balance a plate on top with chopsticks, holding soaked glass noodles, enoki mushrooms, and the spicy tteokbokki sauce.
Cook everything together on Rice mode for 8 minutes.
Garnish the spicy glass noodles with chopped green onions and sesame seeds.
Season the fish cakes, sausages, and steamed tofu with a dash of soy sauce, sesame oil, and sesame seeds.
Mash the cooked potato and extra egg, then mix with pickled cucumbers, carrots, corn, mayo, and a pinch of salt for a potato egg salad.
Shred the tender chicken and mix with yogurt, salt, and cranberries for a chicken yogurt sandwich, layered on bread with lettuce, cheese, and tomato.
Serve two bowls of the savory steamed rice as is.
For chicken porridge, add minced carrot, zucchini, and onion plus a broth coin to the remaining rice and liquid, boil briefly, and finish with sesame oil and salt.
Tip. Layering by steam rack and a balanced plate is what lets one Instant Pot cycle cook six completely different textures at once.
