If you prefer to serve the stir-fry over brown rice — or another grain, like quinoa — simply add some lemon juice and mustard powder to the cooking water instead of the salt suggested on the package.

• Add the chicken base and water to a large microwave safe bowl; microwaveon high for 30 seconds. Stir to dissolve the base into the water. Add the vegetables and freeze-dried shallots; microwave on high for 3 to 5 minutes, depending on how you prefer your vegetables cooked. (Keep in mind that the vegetables will continue to steam for a minute or so while the cover remains on the dish.) Drain some of the broth into a small nonstick sauté pan and set aside. Add the chicken and stir-fry sauce to the vegetables; stir well. Cover and set aside.

• Consult the package for the pasta. In a large pot, bring the noted amount of water to a boil, but omit the salt. Add the pasta, lemon juice, and mustard powder.

• While the pasta cooks, in a small cup or bowl, add a tablespoon of water to the cornstarch and whisk to make a slurry. Bring the reserved broth in the sauté pan to a boil over medium-high heat. Whisk in the slurry; cook for at least 1 minute (to remove the raw cornstarch taste), stirring constantly.

• Once the mixture thickens, remove from heat; add the toasted sesame oil to the broth mixture, then whisk again. Pour the thickened broth mixture over the vegetables and chicken; toss to mix. Cover and microwavethe chicken-vegetable mixture at 70 percent power for 2 minutes or until the chicken is heated through.

• Drain the pasta; add it to the chicken-vegetable mixture and stir to combine. Divide among 4 plates. Garnish with chopped scallion and serve with the low-sodium soy sauce at the table, if desired.