Directions

1. In a medium mixing bowl, combine sake, fish sauce, sugar, cornstarch, chicken stock, and salt. Whisk until sugar is dissolved; set aside.

2. Set pressure cooker to "sear" and add oil. Press start/stop. When oil is hot, add shallot and garlic and sauté until shallot begins to soften, about 1 minute. Add chili paste and vinegar and sauté for 2 minutes.

3. Add water, sugar, and sesame oil, stir to combine and add noodles.
4. Close and lock lid, set pressure cooker to "time", and adjust time to 2 minutes. Press start/stop. When done, allow pressure cooker to naturally release pressure for 10 minutes, then do a quick release and make sure all pressure is released before opening lid.
5. Carefully open lid. Set pressure cooker to "sear" and add sauce and stir. Press start/stop. Simmer until liquid thickens to desired consistency.
6. When done, remove noodles to a large mixing bowl and fold in parsley and chives.
7. Plate on a serving platter with cucumber on top.