Description
This Lemon Garlic Chicken Noodle Bowl is a comforting and flavorful dish featuring tender chicken breasts cooked in a fragrant broth infused with garlic, lemon, and spices. Served with delicate potato glass noodles and enriched with cream, this recipe is garnished with fresh herbs, crunchy nuts, and zesty lemon wedges for a delicious meal that blends creamy, spicy, and citrus notes perfectly.
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
Cooking and Seasoning
- 3 tablespoons olive oil
- 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
- 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
- Lemon wedges
- Black sesame seeds
- Red shallots, thinly sliced
- Crushed cashews or peanuts
- Fresh coriander (cilantro), parsley, or Thai basil
Instructions
- Prepare and Cook Chicken: Combine the flour, paprika, oregano, salt, and black pepper on a plate. Dredge the chicken breasts in this mixture evenly. Heat olive oil in a deep pan over medium heat and cook the chicken for about 4 minutes on each side until golden brown.
- Add Aromatics and Simmer: Add minced garlic, salt, turmeric, paprika, oregano, and chili flakes to the pan with the chicken. Sauté everything together for 1 minute until fragrant. Then pour in the chicken broth, honey, lemon juice, and lemon zest. Bring the broth to a boil, then reduce the heat to low, cover the pan, and let it simmer for 5 minutes to develop flavors.
- Rest the Chicken: Remove the chicken breasts from the broth and set them aside to rest. This allows the juices to redistribute before slicing.
- Cook Noodles in Creamy Broth: Pour fresh cream into the broth and bring to a gentle boil. Add the potato glass noodles and let them simmer in the broth for 10 minutes. Stir occasionally and adjust the consistency with hot water if necessary to ensure the noodles absorb the flavorful broth well.
- Assemble and Garnish: Divide the cooked noodles and broth evenly into serving bowls. Slice the rested chicken breasts and place on top. Garnish each bowl with thinly sliced red shallots, black sesame seeds, crushed cashews or peanuts, fresh herbs like coriander, parsley, or Thai basil, and serve with lemon wedges on the side for an extra citrus kick.
Notes
- For different noodle types, adjust the amount of chicken broth to maintain the right soup consistency.
- Use coconut cream as a dairy-free alternative to fresh cream for a subtle coconut flavor.
- Ensure chicken is cooked through but remains juicy by not overcooking during sauté and simmer.
- Adjust chili flakes for desired spice level.
- Resting the chicken before slicing helps retain moisture inside the meat.
