Chicken and Mushroom Noodle Bowls

Instructions

1. 1

   Use dried egg noodles with a package simmering time of 8–10 minutes. Wash your hands and rinse the vegetables. Thinly slice the mushrooms, cut the carrot into 2 mm half-moons, and finely mince the garlic and peeled ginger. Cut the chicken breast into bite-sized pieces with clean utensils; refrigerate until needed; wash your hands.

2. 2

   Combine the broth, soy sauce, mushrooms, carrot, garlic and ginger in a deep 4-liter microwave-safe casserole. Cover with a vented microwave-safe lid. In a 1000-watt microwave, heat on HIGH (100% power) for 7 minutes. Carefully uncover away from your face, stir and rotate the casserole halfway around. Cover and heat on HIGH for 5 minutes, then in 1-minute intervals until bubbling throughout, stirring between intervals; allow 12–16 minutes total.

3. 3

   Stir in the dry noodles, breaking long strands if necessary so they sit beneath the broth. Cover and microwave on HIGH for 2 minutes. Stir, rotate the casserole halfway around, then cover and microwave at 70% power for 3 minutes. The noodles should be partly softened, not fully cooked.

4. 4

   Stir in the chicken breast pieces and spinach, separating the chicken pieces and pushing them into the broth. Cover and microwave on HIGH for 4 minutes. Stir thoroughly from the edges toward the center, rotate halfway around, cover and microwave on HIGH for another 4 minutes.

5. 5

   Check several chicken pieces and the center of the broth with a food thermometer: all must reach at least 165°F/74°C, and the noodles must be tender. If needed, continue covered on HIGH in 1-minute intervals, stirring and checking after each interval; allow about 10–12 minutes total for this stage.

6. 6

   Stir in the sesame oil, cover and let stand for 3 minutes. Stir once more, then divide the chicken, noodles, vegetables and broth evenly among four bowls.