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Instant Pot Yakisoba Noodle Bowls
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4.3 from 10 votes

Shrimp Yakisoba Noodle Bowls

These Yakisoba Noodle Bowls are a filling, healthy 30-minute dinner filled with stir fry noodles and veggies in a savoury, garlic-chili sauce! Say goodbye to takeout with these!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Stir Fry
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 429kcal

Ingredients

  • 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
  • 1/4 cup chopped cilantro (optional)

Stir fry sauce

  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tbsp water
  • 1 tbsp honey
  • 2 tsp rice vinegar
  • 2 tsp Sriracha
  • 4 cloves garlic minced

Instructions

  • STOVETOP INSTRUCTIONS: In a large skillet, heat sesame oil over high heat. Add mushrooms, carrots, and 2 tbsp of stir fry sauce, sauteeing for 3-4 min. Add broccoli and shrimp, sauteeing for another minute. Add noodles and remainder of stir fry sauce, tossing to combine. Once noodles start to soften, add bok choy and mix all together. Top with scallions and cilantro, then serve and enjoy!
  • INSTANT POT INSTRUCTIONS: Add oil, chicken, mushrooms, carrots, stir fry sauce ingredients and broth to Instant Pot. Cook on high pressure for 2 minutes. Do a quick release of the pressure and stir in Yakisoba noodles and bok choy. Serve in bowls and top with scallions and cilantro. Enjoy!

Video

Nutrition

Calories: 429kcal | Carbohydrates: 29g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 1040mg | Potassium: 428mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6200IU | Vitamin C: 43.7mg | Calcium: 60mg | Iron: 2.7mg