Thai Turmeric Chicken Noodles
A vibrant and flavorful dish combining tender chicken, fresh vegetables, and rice noodles, infused with the warmth of turmeric.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Ensure they're trimmed
- 8 oz rice noodles Use gluten-free if needed
- 1 tablespoon turmeric powder For flavor and color
- 1 tablespoon olive oil For cooking the chicken
- 1 piece red bell pepper, sliced Adds sweetness and color
- 1 cup broccoli florets Fresh or steamed
- 2 cloves garlic, minced Enhances flavor
- 2 pieces green onions, chopped For garnish
- to taste soy sauce Can substitute with tamari for gluten-free
- to taste salt and pepper For seasoning
Instructions
Preparation
- Gather all your ingredients. Rinse rice noodles in cold water, chop vegetables, and mince garlic.
Cooking the Noodles
- In a large pot, bring water to a rolling boil. Add rice noodles and cook according to package instructions (usually 3–5 minutes). Drain and set aside.
Cooking the Chicken
- Heat olive oil over medium heat. Season chicken breasts with turmeric, salt, and pepper. Add to the pan and cook for about 5–7 minutes per side until golden brown and cooked through. Remove and slice into strips.
Sautéing the Vegetables
- In the same pan, add garlic, sliced red bell pepper, and broccoli florets. Sauté for 3–4 minutes until vibrant and tender.
Combining Ingredients
- Return sliced chicken to the pan. Add cooked rice noodles and soy sauce. Toss gently to combine and heat through for 2–3 minutes.
Final Touches
- Adjust seasoning as needed. Garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results.