Peanut Noodles with Extra Veggies

Bring a large pot of water to a boil and season with 2 teaspoons of salt. Cook the pasta according to the package directions. 2. While the noodles are cooking, heat the olive oil in a separate large deep skillet over medium-high heat. Add in the cabbage, red onion, bell pepper, and ½ teaspoon of salt, and stir until softened, about 8 minutes. You can add a splash of water, as needed, to help prevent the vegetables from sticking to the bottom of the pan. The vegetables will likely fill the pan at first, but will shrink down as they cook! 3. Prepare the sauce in a medium bowl or glass measuring cup. Add the peanut butter, tamari, sriracha, lime juice, sesame oil, maple syrup, ginger, and garlic. Use a whisk to stir them together, then add water 1 tablespoon at a time as needed to thin the sauce. I usually use 2 to 4 tablespoons of water to get a pourable consistency. 4. Add the drained noodles to the pan of sauteed vegetables, along with the carrots, cilantro, and peanut sauce. Toss well to coat everything in the sauce, and make sure everything is heated through. 5. Serve warm, with the chopped green onions on top. Leftovers can be stored in an airtight container in the fridge for up to 4 days, and reheated in a pan until warm again. 6. prep5 mins 7. cook40 mins 8. Pressurization time:20 mins 9. total1 hr 5 mins > Ingredients > > Instant Pot Turkey Breast 10. 1 cup water 11. 1 6-pound turkey breast (bone-in or boneless) 12. 2 tablespoons extra-virgin olive oil 13. 2 teaspoons fine sea salt 14. 2 teaspoons [poultry seasoning](https://detoxinista.com/poultry-seasoning/) > Turkey Gravy (optional) 15. 2 tablespoons arrowroot starch 16. 2 tablespoons cold water 17. salt & pepper , to taste > Instructions 18. Remove the turkey breast from the package, and cut away any netting if you're using a boneless turkey breast. (Do not cook the turkey in the net!) Rub the olive oil on both sides of the turkey breast, and season both sides generously with salt and poultry seasoning. 19. Pour 1 cup of water into the bottom of the Instant Pot, and place a trivet over that. (I use the one that came with my Instant Pot Duo.) Set the seasoned turkey breast on top of the trivet. 20. Secure the lid and move the steam release valve to "Sealing." Use the Manual or Pressure Cook button to cook at high pressure for 40 minutes. (Cook time is determined by the size of your turkey breast; I recommend starting with 8 minutes per pound.) It will take 10 -12 minutes for the pot to pressurize, so it will simply read "ON" until then. 21. When the cooking cycle is complete, let the pressure release naturally for 10 minutes. When the screen reads "LO:10" you can move the steam release valve to "Venting" to release any remaining pressure. When the floating valve drops, it's safe to open the lid. 22. Use an instant read thermometer to check the internal temperatuere of the turkey breast. You want the temperature to be at least 160ºF, knowing that it will continue to rise to 165ºF as it rests. If the turkey isn't done, you can return the lid (be patient, as the floating valve will need to lower before you can seal the pot again) and cook for 5 more minutes, until the turkey reaches a safe internal temperature. 23. For a more golden turkey breast, place the turkey on a baking sheet and set it 6 inches under your oven's broiler. Watch it closely, as it will brown quickly, within 5 minutes. Turn the pan to help encourage even browning. 24. Let the turkey rest for 20 minutes, then slice and serve warm. Leftover turkey can be stored in an airtight container in the fridge for 3 to 4 days, or you can freeze it for longer storage. > Turkey Gravy 25. Once the turkey is removed, remove the trivet and strain the drippings in the pot through a fine-mesh strainer. You should have roughly 2 cups of liquid leftover. Return the strained liquid to the Instant Pot and press the "Sauté" button. 26. In a small bowl, combine the arrowroot and cold water, and whisk together to make a slurry. Pour the slurry into the Instant Pot, and whisk well, bringing it to a boil. 27. Simmer until the gravy has thickened, then season with salt and pepper to taste. Serve warm over the sliced turkey. Leftover gravy can be stored in the fridge for 3 to 4 days. 28. prep10 mins 29. cook1 hr 30. total1 hr 10 mins