"Two things I love most from Whole Foods Market are the selection of cheeses and their Japanese “fast food”. A meal I always pick up is a noodle bowl. Here’s my rendition, made mostly in the Instant Pot for a fast food during dinner rush hour."
8 Chicken thighs, with bone and skin on
8 C Water, divided
3 tsp Salt
2 tsp Pepper
2 tbsp Oil
2 lbs carrots, large cuts
1 lb pkg rice noodles
1 bok choy, coarsely chopped
1 kohlrabi, cut into matchsticks
Sriracha Sauce (optional)
Turn Instant Pot (I’m using 8 qt) on to sauté. Add oil to pot. Season chicken on both sides. Once pot is heated, add 4 chicken thighs, skin side down and brown for 3 minutes. Turn and brown the other side. Remove and repeat with remaining thighs. Add back in thighs and add 4 C of water. Add carrots to top. Put on lid, set to poultry setting and manually reduce cooking time to 12 minutes. At the end of time, natural release for 10 minutes then release remaining pressure and unlock. Remove skin and bones from chicken and return to pot. Add 4 C water, and season with salt and pepper to taste.
While the chicken cooks, prepare rice noodles as directed, adding bok choy and kohlrabi at the 3 minute mark and continue to cook for 1 more minute. Drain, rinse in cold water and set aside until chicken is done.
Divide noodles into ten bowls. Top with chicken, broth and carrots. Add lemon slice and sriracha, if desired. Serve.
The recipe in pictures...