Microwave Chicken Noodle Bowl

Serves 1

Made using the Lékué Microwave Cookware – Green Deep Steam Case, however for our full microwave cookware range view here.


  • 1 chicken breast, skinless and boneless

Spice rub

  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 tsp Chinese five-spice powder
  • 1 tsp paprika
  • 3/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp garlic purée
  • 1/2 tsp ginger purée

To serve

  • 1 tbsp miso
  • 350ml hot water
  • 60g wholewheat noodles
  • 1 medium carrot, peeled
  • 12 red onion, sliced
  • 50g bean sprouts
  • 1 spring onion, chopped diagonally
  • 1 red chilli, sliced
  • 12 lime, cut into 2 wedges
  • 1 tbsp peanuts, finely chopped

To garnish

  • Fresh coriander leaves


  1. Place the chicken breast in the microwave steam case. In a small jug, combine the spice rub ingredients then pour over the chicken.
  2. Cook in the microwave on medium high (600W) for 4-5 minutes or until the chicken is cooked through and the juices run clear when a skewer is inserted. Remove from the microwave and leave to rest for 2 minutes in the steam case.
  3. Dissolve the miso in the hot water and pour into a microwaveable noodle bowl. Add the noodles, then cover and cook on full power for 2 minutes. Meanwhile, spiralize the carrot into ribbons.
  4. Tip the cooked noodles and liquid into a warmed dish. Cut the chicken breast into thick slices and arrange on top of the noodles.
  5. Add the spiralized carrot, red onion, bean sprouts, spring onion, chilli, lime wedges and peanuts to the bowl and garnish with fresh coriander.

Tip: This dish was cooked in a 900W microwave, so timings may have to be adjusted according to your microwave’s wattage. Ensure food is thoroughly cooked before eating.