ingredients
½ cup low sodium chicken broth
wide, dry egg noodles
2 tsp butter or margarine
¼ tsp ground black pepper
tools
a 700 watt microwave oven
one microwavable, 3 cup capacity, Ziploc (or equivalent) brand plastic tub
method
Pour broth into plastic tub. Add the noodles by handfuls just until there is a layer of dry noodles resting on top of the submerged ones. Spoon the butter on top, and sprinkle with the pepper. Rest the tub's lid just on top, do not snap down closed. Set inside the microwave oven, set the oven's power to 50%, and cook for 10 minutes.
Remove tub, set lid aside and stir the noodles, getting the dryer noodles down into the broth. Leave lid off tub, set back inside the microwave and cook 5 minutes at 100% power. What liquid that has not been absorbed by the noodles will have mostly evaporated, leaving a more concentrated salt and chicken flavor.
Stir again and eat.
You can also make this with the same amount of salted water with a sprinkle of garlic powder in it.
