Instant Pot - Yakisoba Noodle Bowls

thegirlonbloor.com

Cathy Pagliaro-Rand

2 tbsp sesame oil

1 cup mushrooms

1 carrot, chopped

1 head Broccoli, chopped into small florets

1 lb frozen shrimp OR FOR INSTANT POT: 2 medium-sized chicken breasts

1 cup chicken broth (INSTANT POT ONLY)

1 package pre-cooked yakisoba or Chinese-style miki noodles

1 cup bok choy, chopped

4 scallions, sliced

¼ cup chopped cilantro (optional)

subheading: STIR FRY SAUCE:

¼ cup low-sodium soy sauce or tamari

2 tbsp water

1 tbsp honey

2 tsp rice vinegar

2 tsp Sriracha

4 cloves garlic minced

Directions at thegirlonbloor.com

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