Step 1

Place garlic, ginger, a few slices of onions, star anise, cinnamon stick, and rice noodles and fish sauce into a Corningware™ Meal Mug™.

Step 2

Add the chicken broth, making sure all the noodles are submerged under the broth (push down with a fork and break any noodles if necessary) and cover with the lid with the steam vent open. Microwave on high for 4-5 minutes (Mine took until noodles have softened and are almost opaque. Allow to steam for 8-10 minutes until the noodles have softened and expanded.

Step 3

Carefully remove the lid and stir with a fork and remove star anise and cinnamon stick.

Step 4

Add shredded chicken and garnish with remaining sliced onions and toppings of your choice. Serve immediately with a splash of lime and sauce(s) of your choice.

Step 5

Preheat oven to 400 F. Add the chicken stock/broth making sure all the noodles are submerged under liquid (push down with a fork and break any noodles if necessary) and carefully place the mug (uncovered) in the preheated oven. Cook for 15 minutes or until noodles have softened and are almost opaque. Using oven mitts, carefully remove the meal mug from the oven (it will be very hot straight from the oven). Give the noodles a stir with a fork and cover with the lid with the steam vent open and allow to steam for 8-10 minutes until the noodles have softened and expanded.

Step 6

Carefully remove the lid and stir again with a fork. Remove star anise and cinnamon stick.

Step 7

Add shredded chicken and garnish with remaining sliced onions and toppings of your choice. Serve with a splash of lime and sauce(s) of your choice.