Instant Pot Ramen Noodles (Stovetop Option)

confessionsofafitfoodie.com

Nomad411

2 tsp sesame oil

2 tablespoons grated or finely chopped ginger

1 ½ tablespoons minced garlic

4 cups stock (I used chicken, but vegetable would also work)

3 ½ cups water

1 ¼ lb skinless, bone-in chicken thighs (you can sub boneless)

⅓ cup coconut aminos (<--click to see what I use)

2 ramen noodle cakes (<--click to see what I use)

1 to 2 cups finely chopped baby bok choy greens or finely chopped baby kale

1 to 2 cups shredded carrots

Himalayan or sea salt

¼ cup chopped scallions or chives for optional garnish

fresh chili paste (or sub sriracha)

2 soft boiled eggs for garnish

Directions at confessionsofafitfoodie.com

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