Garlic-Chicken Noodle Bowl

For a long time, I’ve been intimidated by Asian food. Not in the way that I don’t find it delicious and tantalizing in every way possible but, in the way that I feel ill-equipped to make it and thus, I’m scared of it. We'll laugh about that later together over cosmos.

However, after attending culinary school (AKA: The YouTube), I finally found my courage and tried it. And let me tell you, it was so successful and delicious, I’ve determined this to be a fool-proof recipe that I'll make at least twice a week.

Now, is this some super authentic, ethnic way of preparing a noodle bowl? No. Asians everywhere would probably cringe to this recipe and I have accepted that. I’m okay with it. Because this is delicious to me and literally, what else could matter? IDK my BFF Rose.

PLUS, this recipe is SO cheap and if you use the right ingredients, it’s gluten-free. So that probably means it's Paleo too. Which probably means that eating this will make you lose weight and be ultra-skinny.

Deal.

Garlic-Chicken Noodle Bowl

1 Large Chicken Breast

1 Cup Broccoli

1 Cup Carrots

½ Yellow or White Onion

1 Bunch Green Onions

2-3 Garlic Cloves, minced

Glass Noodles

Soy Sauce

Fresh Ground Salt & Pepper, to taste

Smoked Red Paprika, to taste

Coconut Oil

Start by soaking the glass noodles in hot water; the package should have directions as to how to prepare them. Most noodles like these only need to soak for about 25 minutes before using them in a stir-fry, which is perfect because that’s just about how long this recipe takes.

Ps. If you cannot find or do not want to search for glass noodles because you’re lazy or just not at the grocery store, pre-cooked linguini noodles will work just fine.

Chop up all your veggies and chicken into bite-sized pieces. Once the cooking gets started, it goes super-fast so you don’t want to be caught off guard, like a loser. Because you're not a loser. You're a unicorn.

Season the chicken with (a little) Salt & Pepper, Paprika and cook over medium-high heat in a large skillet with about 1-2 Tablespoons Coconut Oil (I used Coconut because it doesn’t have a strong flavor like EVOO). When the chicken looks about done, toss in the veggies, stirring often. Pour in about 2-3 Tablespoons of Soy Sauce. This gives the chicken that “Asian-flavor” we all know and love, plus adds a little extra saltiness cause who doesn’t love that?

Right about now, your glass noodles should be done. Drain them super well and throw them in the skillet with your other goodies. Keep stirring until the noodles feel tender to your liking, about another 5 minutes or so.

I hope try this and love it! It’s going to be a routine dish for you. I just know it.