Description
This Lemon Garlic Chicken Noodle Bowl combines tender pan-seared chicken breasts with a flavorful, aromatic broth infused with garlic, turmeric, paprika, and fresh lemon. The dish is finished with creamy broth and delicate glass noodles, garnished with fresh herbs, nuts, and bright lemon wedges for a refreshing and comforting meal perfect for any occasion.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts
- 2 tablespoons gluten-free plain flour
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 3 tablespoons olive oil
Broth and Flavorings
- 6 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons chili flakes
- 2 tablespoons honey
- 2 liters chicken broth (adjust based on noodle type)
- 60ml fresh lemon juice + zest of ½ lemon
- 500ml fresh cream or coconut cream
Noodles and Garnishes
- 2 packets (600g) Chang’s Potato Glass Noodles (or alternative glass noodles)
- Lemon wedges, for serving
- Black sesame seeds, for garnish
- Red shallots, thinly sliced, for garnish
- Crushed cashews or peanuts, for garnish
- Fresh coriander (cilantro), parsley, or Thai basil, for garnish
Instructions
- Prepare Chicken: Combine the gluten-free flour, paprika, dried oregano, salt, and black pepper on a plate. Dredge the chicken breasts in this mixture, ensuring an even coating on all sides.
- Cook Chicken: Heat olive oil in a deep pan over medium heat. Add the coated chicken breasts and cook for 4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Build Broth: In the same pan, add the minced garlic, salt, turmeric, paprika, dried oregano, and chili flakes. Sauté for about 1 minute until aromatic, then stir in the chicken broth, honey, fresh lemon juice, and lemon zest. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 5 minutes to meld flavors.
- Rest Chicken: Remove the chicken from the broth and set aside to rest for a few minutes before slicing to retain juices.
- Finish Broth and Cook Noodles: Stir in the fresh cream or coconut cream into the broth and bring it back to a gentle boil. Add the potato glass noodles and simmer for 10 minutes until they absorb the flavors and soften. Occasionally stir noodles and adjust broth consistency by adding hot water if necessary.
- Assemble Bowls: Divide the noodle and broth mixture evenly among serving bowls. Slice the rested chicken breasts and arrange on top of the noodles. Garnish with thinly sliced red shallots, black sesame seeds, crushed cashews or peanuts, fresh coriander, parsley or Thai basil, and lemon wedges for extra zing.
Notes
- Adjust the amount of chicken broth according to the noodle type you use to ensure broth consistency.
- Use coconut cream instead of fresh cream to make the dish dairy-free and suitable for lactose intolerance.
- The gluten-free plain flour can be substituted with any preferred gluten-free coating like cornstarch or chickpea flour.
- Potato glass noodles can be replaced with mung bean glass noodles or rice noodles if unavailable.
- For a spicier dish, increase the chili flakes to your preferred heat level.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
