Shredded Hoisin Chicken Noodle Bowl

Hoisin sauce has an irresistible sweet and salty flavor that elevates any dish. I made this easy chicken recipe in the pressure cooker, and it perfectly infused the flavors with minimal effort and clean-up.

Shredded Hoisin Chicken Noodle Bowl

Serves 3-4


  • 4 cups egg noodles
  • 2 cups oyster mushrooms
  • 1 cup purple cabbage
  • 2 cups Bok choy
  • 4-5 chicken thighs (depending on size and if there is bone in 25-30 minutes)
  • 4 tbsp Hoisin sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp five spice
  • sesame oil
  • sesame seeds


  1. In a pressure cooker combine chicken thighs, soy sauce, hoisin sauce and five spice powder. Add 1 cup of water and set for 25 -30 minutes depending on the size of the chicken thighs.
  2. Next, wash and cut vegetables. Lightly braise in water until just tender and then set aside.
  3. Bring a pot of water to the boil and add fresh egg noodles. Remove and drain after 2-3 minutes.
  4. Drizzle noodles with sesame oil and toss to prevent sticking.
  5. Once the chicken is cooked through shred with two forks.
  6. Assemble chicken, noodles and vegetables on a plate.
  7. Ladle the sauce from the pressure cooker onto the chicken and noodles to taste.
  8. Lastly, garnish chicken with sesame seeds (optional).

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