Whisk together Sauce ingredients and set aside. Peel, Spiralize or Julienne the English Cucumber and set aside.
Select Sauté, Browning or Meat function on your Pressure Cooker and allow to fully heat. Once hot, add the canola oil to the cooking pot.
Add minced garlic and Stir Fry for one minute. Add the Sambal Oelek Ground Fresh Chili Paste and Vinegar and Stir Fry for one more minute. Turn off Pressure Cooker.
Add Sugar, Water, Sesame Oil and whisk to combine. Add in Chinese Egg Noodles and fan out the noodles so they are not in one clump.
Lock on Lid and close Pressure Valve. Cook at High pressure for "0" minutes. 0 is correct. The pot just needs to come to pressure and not stay at pressure!
When beep is heard, wait 2 minutes and then carefully release the rest of the pressure.
Pour in sauce and mix through to heat, separating any noodles that were stuck together. Toss with Cilanto and top with the English Cucumber.
If you don't have Chinese Egg Noodles on hand, vermicelli noodles are a good choice. If you would prefer to use a different type of pasta altogether, any type of pasta or semolina noodle is fine to use in this recipe. If using a different shape of pasta or noodle, your cook time will be different from the "0" cook time for P.K. Chang's Garlic Noodles.This Old Gal's Pasta Rule of Thumb
Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this example the cook time will be 2 minutes.
After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
If the variable cook time on your package of pasta is 11 - 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot. The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
This recipe uses a bit of a natural release and the total time is figured into that, so only the cook time needs to be adjusted. The natural release time allows for a little pressure to release, so that the starchy water can settle and not spit out through the pressure valve when the pressure is released.