Ginger Chicken and Carrot Noodles

Instructions

1. 1

   Use a 1000-watt microwave for the timings below. Grate the carrot. Microwave the chicken breast in a covered microwave-safe dish at 100% power for 6–8 minutes, turning once, until cooked through and a food thermometer reads at least 165°F/74°C, then cut into small bite-size pieces using utensils. Choose medium-width dry egg noodles rather than quick-cooking thin noodles.

2. 2

   Combine the chicken broth, soy sauce, ground ginger and garlic powder in a deep 4-liter microwave-safe casserole. Cover with a vented microwave-safe lid. Microwave at 100% power for 6 minutes, carefully uncover away from your face, stir and rotate the vessel halfway around. Cover and microwave at 100% power for another 5 minutes, until the broth is simmering; add 1-minute intervals if necessary.

3. 3

   Carefully stir in the dry noodles, grated carrot, frozen peas and cooked chicken breast pieces, pressing the noodles beneath the broth as much as possible. Cover with the vented lid and microwave at 100% power for 4 minutes. Stir thoroughly from the edges into the center, separate the noodles and rotate the vessel halfway around.

4. 4

   Cover and microwave at 70% power for 6–8 minutes in 2-minute intervals, stirring and rotating after each interval. Stop when the noodles are tender and a food thermometer reads at least 165°F/74°C in several places, including the center and the thickest chicken pieces. If necessary, continue at 100% power in 1-minute intervals, stirring and checking again.

5. 5

   Let stand covered for 3 minutes. Carefully uncover, stir well and divide the noodles, chicken, vegetables and broth evenly among four bowls.