Moo Shu Chicken Noodle Bowls- Instant Pot Recipe

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Take a look at all of my Instant Pot recipes!

It is not a secret that Moo Shu Pork and Moo Shu Chicken are my favorite Chinese take-out dishes.  I just love all the flavors!

But when making my favorite Moo Shu dishes at home, I run into a major dilemma.

I cannot find those Moo Shu Rice Pancakes anywhere! 

I guess it is part of living away from any major metropolitan area.  I have tried the Asian supply stores in my area and I have even tried getting my local Chinese restaurant to sell them to me with no luck.   Last spring I made Instant Pot Moo Shu Pork and I think I offended people out there on the giant web when I featured them with Mexican flour tortillas.  Oh my gosh, you guys I am so sorry!  

So I solved my dilemma by using rice noodles instead of pancakes.  This really helped, as I love rice noodles.

There are a few things you need to know when making this recipe.

  1. You need to vent the Instant Pot the second the cooking time ends.  Otherwise, the cabbage will literally disintegrate.  You can use sub broccoli slaw if you want it to seem crunchier.
  2. My husband didn’t think I added enough Hoisin sauce.  So, I actually don’t think you can add too much.
  3. Cut the chicken into thin strips for this recipe.  I like to use my kitchen shears to cut chicken this way.  It is the best way to cut raw meat without touching it so much.
  4. The rice noodles don’t need to be cooked in the Instant Pot.  You can just soak the rice noodles in hot water while you prepare the rest of the meal.

And here is a video tutorial I made you!

Also, Let’s discuss Plum sauce.   because I generally think that you can’t add too much plum sauce to Moo sho chicken, and I feel the same way with these noodle bowls.  We sure to garnish yours with a generous amount of plum sauce in order to get the full effect.

Instant Pot Moo Shu Chicken Noodle Bowls 

Ingredients 

1 tablespoon of toasted sesame oil 

1 pound of boneless chicken, cut into thin strips

4-6 cloves of garlic

3 tablespoons of soy sauce.  You can also use Tamari if you’re gluten-free

2 tablespoons of rice wine vinegar 

3 tablespoons of hoisin sauce– or more

3 tablespoons of brown sugar

1 teaspoon of freshly ground ginger.  You can also use ground ginger.

1 can of water chestnuts

1 can of bamboo shoots

1 package of mushrooms, washed

1 package of cabbage coleslaw mix.  You can also use broccoli slaw mix too.

1/2 cup of green onion

1 package of rice noodles.  I use This brand 

Method:  Remove the rice noodles from the package and place in a bowl of warm water to soak.  Set your Instant Pot to saute.  saute chicken in the toasted sesame oil, until it is cooked on the outside.  Add garlic, soy sauce, rice wine vinegar, ginger, hoisin sauce, brown sugar, water chestnuts, green onions, bamboo shoots and mushrooms.  Add coleslaw mix last. Cook on high pressure for 2 minutes. Make sure to release the pressure right when the cooking time has ended.   Stir soaked rice noodles into the Instant Pot.  Garnish with green onions, sesame seeds and Plum sauce to taste.

These noodle bowls were a really lovely lunch.  This past weekend, the kids were all sleeping, and my husband and I made these together.  Over time, he has come to love Moo shu chicken as much as I do!