Description
This Lemon Garlic Chicken Noodle Bowl is a comforting and flavorful dish featuring tender, paprika-seasoned chicken breasts simmered in a fragrant broth of garlic, turmeric, chili flakes, honey, and fresh lemon. The broth is enriched with cream and served with soft potato glass noodles, complemented by crunchy toppings like red shallots, black sesame seeds, crushed nuts, and fresh herbs for a vibrant, satisfying meal perfect for any season.
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 Seasoning
- 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 potato glass noodles)
- Lemon wedges
- Black sesame seeds
- Red shallots, thinly sliced
- Crushed cashews or peanuts
- Fresh coriander (cilantro), parsley, or Thai basil
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. Heat olive oil in a deep pan over medium heat and cook the chicken breasts for about 4 minutes on each side until golden and cooked through.
- Build Broth: To the pan with the cooked chicken, add minced garlic, salt, turmeric, paprika, dried oregano, and chili flakes. Sauté everything together for about 1 minute until fragrant. Stir in the chicken broth, honey, fresh lemon juice, and lemon zest. Bring the liquid to a boil, then reduce the heat to a simmer, cover the pan, and cook for 5 minutes to infuse the flavors.
- Rest Chicken: Remove the chicken breasts from the broth and set aside to rest for a few minutes before slicing. This helps retain juices and ensures moist chicken slices.
- Finish Broth and Cook Noodles: Add the fresh cream or coconut cream to the broth and bring it back to a gentle boil. Add the potato glass noodles and simmer the mixture for about 10 minutes until the noodles are tender and have absorbed some of the broth flavors. Remove from heat and stir occasionally while the noodles soak up the liquid. If the broth thickens too much, add a little hot water to adjust the consistency as needed.
- Assemble Bowls: Divide the cooked noodles and broth evenly among serving bowls. Top each bowl with sliced chicken. Garnish with thinly sliced red shallots, black sesame seeds, crushed cashews or peanuts, and fresh herbs like coriander, parsley, or Thai basil. Serve with lemon wedges on the side for an extra zing.
Notes
- Adjust the amount of chicken broth depending on the noodle type you use to achieve desired broth consistency.
- You can substitute fresh cream with coconut cream for a dairy-free or vegan option.
- For less heat, reduce or omit the chili flakes according to your taste.
- Ensure to rest the chicken after cooking to keep it juicy.
- Adding hot water while simmering noodles prevents the broth from becoming too thick or drying out.
