Description
This Lemon Garlic Chicken Noodle Bowl is a comforting, flavorful dish featuring tender pan-seared chicken breasts simmered in a fragrant lemon and garlic-infused broth with aromatic spices. Combined with delicate glass noodles and finished with fresh herbs, crunchy nuts, and bright lemon wedges, this recipe delivers a perfect balance of creamy, tangy, and spicy flavors in just 40 minutes.
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 Oil and Aromatics
- 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
Broth and Flavorings
- 2 tablespoons honey
- 2 liters chicken broth (see note for adjustments 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 (see note for alternatives)
- 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 plain flour, paprika, dried oregano, salt, and black pepper on a plate. Dredge the chicken breasts in this mixture, making sure they are evenly coated.
- Cook Chicken: Heat the olive oil in a deep pan over medium heat. Add the coated chicken breasts and cook for about 4 minutes per side until golden brown and cooked through.
- Build Broth: To the pan with the chicken, add minced garlic, salt, turmeric, paprika, dried oregano, and chili flakes. Sauté everything together for about 1 minute until fragrant.
- Add Broth Ingredients: Stir in the chicken broth, honey, fresh lemon juice, and lemon zest. Bring the liquid to a boil, then reduce the heat and let it simmer covered for 5 minutes to develop flavors.
- Rest Chicken: Remove the chicken breasts from the broth and set aside to rest for a few minutes before slicing thinly.
- Finish Broth and Cook Noodles: Add the fresh cream (or coconut cream) to the broth and bring to a gentle boil. Add the glass noodles and simmer for 10 minutes, stirring occasionally. If the liquid reduces too much, add some hot water to adjust the consistency.
- Assemble Bowls: Divide the noodles and broth evenly among serving bowls. Top each bowl with slices of the rested chicken.
- Garnish and Serve: Garnish the bowls with thinly sliced red shallots, black sesame seeds, crushed cashews or peanuts, fresh herbs like coriander, parsley, or Thai basil, and lemon wedges for extra brightness.
Notes
- If using different noodles than potato glass noodles, adjust the amount of chicken broth as required to ensure proper cooking and broth consistency.
- You can substitute fresh cream with coconut cream for a dairy-free option.
- Resting the chicken before slicing helps keep it juicy and tender.
- Adjust chili flakes quantity according to your preferred heat level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
