crockpot

1. Pat the chuck stew meat dry with a paper towel and season well with salt and pepper. In a skillet over medium high heat, sear the meat on all sides.
2. Add the seared meat in the bowl of the crockpot. Add the sriracha, peanut butter, onion, garlic, ginger, bay leaves, and cinnamon stick. Pour over the broth, coconut water, and tamari.  Cover and cook on low for 6-8 hours or on high for 4-6 hours.


3. Remove the cinnamon stick and bay leaves from the broth. The meat should break apart easily with a fork.
4. Increase the heat on the slow cooker to high. Stir in the bok choy, and cook uncovered for about 5 minutes.
5. Taste the broth and add salt and more sriracha to taste if necessary.
6. Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain.
7. To make soft boiled eggs, bring water to a boil then boil eggs for 7-8 minutes. Immediately place the eggs in an ice water bath. Allow them to chill completely before peeling. 

8. Ladle the broth with meat and bok choy into bowls with the noodles.
9. Top with cilantro, green onions, soft boiled eggs, more hot sauce, and sesame seeds. Serve immediately.


Stove

1. Pat the chuck stew meat dry with a paper towel and season well with salt and pepper. In a skillet over medium high heat, sear the meat on all sides.
2. Add the seared meat to a large stock pot with a lid. dd the sriracha, peanut butter, onion, garlic, ginger, bay leaves, and cinnamon stick. Pour over the broth, coconut water, and tamari. Cover and cook on low for 6-8 hours.
3. Remove the cinnamon stick and bay leaves from the broth. The meat should break apart easily with a fork.
4. Increase the heat to a simmer. Stir in the bok choy, and cook uncovered for about 5 minutes.
5. Taste the broth and add salt and more sriracha to taste if necessary.
6. Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain.
7. To make soft boiled eggs, bring water to a boil then boil eggs for 7-8 minutes. Immediately place the eggs in an ice water bath. Allow them to chill completely before peeling. 

8. Ladle the broth with meat and bok choy into bowls with the noodles.
9. Top with cilantro, green onions, soft boiled eggs, more hot sauce and sesame seeds. Serve immediately.

Instant Pot

1. Pat the chuck stew meat dry with a paper towel and season well with salt and pepper.
2. Turn the instant pot to sauté, and once hot, add the stew meat. Sear on all sides.
3. Add the sriracha, peanut butter, onion, garlic, ginger, bay leaves, and cinnamon stick. Pour over the broth, coconut water, and tamari.
4. Seal the lid and cook on high pressure for 50 minutes. Allow the pressure to release naturally (about 1 hour)
5. Remove the cinnamon stick and bay leaves from the broth. The meat should break apart easily with a fork.
6. Turn the heat back to sauté. Stir in the bok choy, and cook uncovered for about 5 minutes.
7. Taste the broth and add salt and more sriracha to taste if necessary.
8. Add your noodles to a heat-safe bowl, and top with boiling water. Let the noodles soak until soft then drain.
9. To make soft boiled eggs, bring water to a boil then boil eggs for 7-8 minutes. Immediately place the eggs in an ice water bath. Allow them to chill completely before peeling.
10. 

Ladle the broth with meat and bok choy into bowls with the noodles.
11. Top with cilantro, green onions, soft boiled eggs, more hot sauce and sesame seeds. Serve immediately.