12ouncesRice Stick Noodlesuncooked (3/4 of 16-oz. pkg.)
3/4lbBroccoli Crownscut into 3-inch lengths
HEAT oil in electric pressure cooker using the Sauté function. Add meat; cook 5 min. on each side or until evenly browned on both sides.
CUT 1 chile into thin slices; reserve for later use. Finely chop remaining chiles; mix with dressing, 57 Sauce, garlic and ginger until blended. Pour dressing mixture over meat; close and lock lid. Using Pressure Cooker function, cook on HIGH 1 hour 5 min.
USE Quick Release method to carefully vent steam before opening lid. Use tongs to remove meat from cooker; cool slightly. Meanwhile, skim and discard fat from surface of meat drippings remaining in cooker; reserve drippings for later use.
SHRED meat; place in medium bowl. Add meat drippings; mix lightly. Cover to keep warm.
COOK noodles as directed on package, omitting salt. Add 1 cup water to cooker. Place steam rack in cooker; top with broccoli. Close and lock lid. Using Steaming function, cook 2 min. Use Quick Release method to carefully vent steam before opening lid. Remove broccoli from cooker.
PLACE noodles on platter; top with meat mixture, broccoli and reserved chiles. Sprinkle with cilantro.
Special Extra: For more heat, prepare using Thai chile peppers.