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Lemon Garlic Chicken Noodle Bowl

Hello my foodie friends! This Lemon Garlic Chicken Noodle Bowl is the ultimate weeknight comfort food. Fresh lemon, creamy turmeric broth, and tender chicken come together in a cozy, one-pot dish that’s naturally gluten-free. The noodles soak up every bit of the flavourful broth, creating a creamy, juicy, satisfying mouthful. With just the right balance of zest, spice, and creaminess, it’s both refreshing and hearty. Topped with crunchy nuts, fresh herbs, and red shallots, this dish feels like a hug in a bowl—perfect for busy nights when you need something quick, easy, and delicious. Let's start cooking! #onepotmeal #noodles #chickenrecipe Grab the recipe below 👇🏼👇🏼👇🏼 ✅ DON'T FORGET TO LIKE AND SUBSCRIBE TO THIS CHANNEL: ‪@CreateCookShare‬ MORE DETAILS 🔗 https://www.createcookshare.com/singl... Recipe: Lemon Garlic Chicken Noodle Bowl (gluten-free) Serves: 4-6 Prep Time: 10 minutes Cook Time: 30 minutes INGREDIENTS Chicken: 2 large chicken breasts 2 tablespoons gluten-free plain flour 3 tablespoons olive oil 1 teaspoon paprika 1 teaspoon oregano Salt and pepper Noodle Broth: 6 garlic cloves, minced ½ teaspoon salt ½ teaspoon turmeric 1 teaspoon paprika 1 teaspoon oregano 2 teaspoons chili flakes 2 tablespoons honey 2 litres chicken broth* (note below the broth volume based on type of noodles) 60ml fresh lemon juice + zest of ½ a lemon 500ml fresh cream or coconut cream 2 packets (600g) Chang’s potato glass noodles*  * Note: If using noodles other than Chang’s Potato Glass Noodles, reduce the chicken broth to 1 ½ litres. Chang’s Potato Glass Noodles absorb more liquid than other noodles, requiring the full amount to soften. Flat rice noodles or similar alternatives will only need 1-1½ litres of broth for optimal results. Garnish: Lemon wedges Black sesame seeds Red shallots (thinly sliced) Crushed cashews or peanuts Coriander, parsley, or Thai basil INSTRUCTIONS 1.     Prepare the 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 breasts for 4 minutes on each side, until golden. 2.     Build the Broth: With the chicken still in the pan, add the garlic, salt, turmeric, paprika, oregano, and chili flakes. Sauté around the chicken 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 to allow the chicken to absorb the flavours. 3.     Rest the Chicken: Remove the chicken from the broth and set aside to rest for a few minutes before slicing. 4.     Finish the Broth and Cook the Noodles: Add the cream to the broth and bring it to a gentle boil. Stir well, then add the noodles and simmer for 10 minutes. Remove from the heat and allow the noodles to absorb the liquid, stirring occasionally (Note: these noodles absorb a lot of liquid, the more they absorb, the juicier they become. If more liquid is needed, simply add hot water from the kettle until the desired texture is reached). 5.     Assemble the Bowls: Divide the noodles and any broth among 4-5 bowls. Top with the sliced chicken, then garnish with thin slices of red shallots, black sesame seeds, crushed nuts, fresh herbs and lemon wedges.Lemon Garlic Chicken Noodle Bowl (gluten-free) CONNECT WITH ME 😉❤️ Website: https://www.createcookshare.com/ Instagram:   / createcookshare   Facebook:   / createcookshare   Pinterest:   / createcookshare