Description
This Lemon Garlic Chicken Noodle Bowl is a bright and flavorful dish that’s perfect for a quick and healthy weeknight meal. Tender chicken breasts are cooked in a fragrant broth with garlic, spices, and a touch of lemon, then served over a bed of Chang’s Potato Glass Noodles. This recipe is easily customizable with your favorite garnishes and protein.
Ingredients
Units
Scale
Chicken:
- 2 large chicken breasts
- 2 tablespoons gluten-free plain flour
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Noodle Broth:
- 6 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons chili flakes
- 2 tablespoons honey
- 2 liters chicken broth (see note for adjustments based on noodle type)
- 60ml fresh lemon juice + zest of 1/2 lemon
- 500ml fresh cream or coconut cream
- 2 packets (600g) Chang’s Potato Glass Noodles (see note for alternatives)
Garnish:
- 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 flour, paprika, oregano, salt, and pepper on a plate. Dredge the chicken breasts in the mixture, ensuring they are evenly coated. Heat the olive oil in a deep pan over medium heat and cook the chicken for 4 minutes per side, until golden.
- Build Broth: Add the garlic, salt, turmeric, paprika, oregano, and chili flakes to the pan with the chicken. Sauté for 1 minute until fragrant. Stir in the chicken broth, honey, lemon juice, and lemon zest. Bring to a boil, then reduce to a simmer, cover, and cook for 5 minutes.
- Rest Chicken: Remove the chicken from the broth and set aside to rest before slicing.
- Finish Broth and Cook Noodles: Add the cream to the broth and bring to a gentle boil. Add the noodles and simmer for 10 minutes. Remove from heat and allow the noodles to absorb the liquid, stirring occasionally. If needed, add hot water to adjust the consistency.
- Assemble Bowls: Divide the noodles and broth among bowls. Top with sliced chicken and garnish with red shallots, black sesame seeds, crushed nuts, fresh herbs, and lemon wedges.
Notes
- If using noodles other than Chang’s Potato Glass Noodles, reduce the chicken broth to 1 ½ liters.
- Adjust the amount of chili flakes to your preferred level of heat.
- Substitute chicken with tofu or shrimp for a different protein option.
- Serve with extra lemon wedges for squeezing over the dish.
Nutrition
- Serving Size: 1 Serving
- Calories: 650
- Sugar: 15g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg