Spicy Keema Noodles

Ingredients

• 1 tsp Red Chili Flakes (adds mild heat)
• 4 cloves Garlic (finely minced; 2 for spice mix, 2 for oil)
• 1 tsp Kashmiri Chili Powder (mild, bright red powder)
• 3 tbsp Vegetable Oil (for frying aromatics and sauce base)
• 1 tsp Fresh Ginger (minced)
• 3 pieces Whole Cloves (adds warm aroma; remove before serving)
• 1 tsp Seasoning Seeds (mix of cumin, fennel, and mustard seeds)
• 1 tbsp Soy Sauce (regular or low‑sodium)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 2 stalks Spring Onion (Scallion) (white and green parts finely sliced)
• 250 g Ground Chicken (Keema) (lean, fresh)
• 1 tsp Chicken Masala (store‑bought blend)
• ½ tsp Turmeric Powder (for color and earthiness)
• 1 tsp Salt (or to taste)
• 200 g Dry Egg Noodles or Chow‑mein Noodles (break into pieces before cooking)
• 4 cup Water (for boiling noodles)

Instructions

1. Prepare Spice Mix

   In a small mixing bowl combine red chili flakes, 2 minced garlic cloves, and Kashmiri chili powder. Stir until evenly mixed.

   Time: PT5M

2. Heat Oil and Fry Aromatics

   Heat 2 tbsp vegetable oil in the wok over medium‑high heat. Add minced ginger, the remaining 2 garlic cloves, whole cloves, and seasoning seeds. Fry for about 30 seconds until fragrant, then quickly strain (optional) and discard the whole spices.

   Time: PT3M

   Temperature: Medium‑high

3. Create First‑Round Sauce

   Add the pre‑mixed dry spice blend to the hot oil, stir for 10 seconds, then pour in 1 tbsp soy sauce. Mix thoroughly; this forms the base sauce.

   Time: PT2M

   Temperature: Medium‑high

4. Chop Vegetables

   Finely dice the onion, tomato, and slice the spring onion (both white and green parts). Set aside.

   Time: PT5M

5. Boil Noodles

   In a saucepan bring 4 cups water to a rolling boil. Add the dry noodles, break them apart, and cook according to package instructions (usually 4‑5 minutes). Drain in a colander and rinse briefly with warm water to stop cooking.

   Time: PT5M

   Temperature: Boiling

6. Sauté Onion

   Add the remaining 1 tbsp oil to the wok (if needed). When shimmering, add the chopped onion. Sauté 2‑3 minutes until translucent.

   Time: PT3M

   Temperature: Medium

7. Cook Ground Chicken

   Add the ground chicken to the wok. Break it up with the spatula and sauté for 4‑5 minutes until the meat loses its pink color.

   Time: PT5M

   Temperature: Medium‑high

8. Add Tomato and Spices

   Stir in the diced tomato, chicken masala, extra Kashmiri chili powder, turmeric, and salt. Cook 2‑3 minutes until the tomato softens and the spices are fragrant.

   Time: PT3M

   Temperature: Medium

9. Combine Noodles and Sauce

   Add the boiled noodles to the wok, pour the first‑round sauce over everything, and toss vigorously for 2‑3 minutes until noodles are well coated and heated through.

   Time: PT3M

   Temperature: Medium‑high

10. Finish and Serve

    Stir in the sliced spring onion just before turning off the heat. Transfer to a serving plate and serve hot.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

58 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Red Chili Flakes: Paprika, Cayenne pepper
• Instead of Garlic: Garlic paste
• Instead of Kashmiri Chili Powder: Paprika, Mild chili powder
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Fresh Ginger: Ginger paste
• Instead of Whole Cloves: Ground cloves (¼ tsp)
• Instead of Seasoning Seeds: Cumin seeds only
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Onion: Shallots
• Instead of Tomato: Canned diced tomatoes (½ cup)
• Instead of Spring Onion (Scallion): Chives
• Instead of Ground Chicken (Keema): Ground turkey, Ground pork
• Instead of Chicken Masala: Garam masala (½ tsp)
• Instead of Turmeric Powder: Saffron (a pinch)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Dry Egg Noodles or Chow‑mein Noodles: Spaghetti, Rice noodles (adjust cooking time)

Equipment Needed

• Mixing Bowl
• Sharp Knife
• Cutting Board
• Wok or Large Skillet
• Saucepan
• Colander
• Spatula or Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Mixing the dry spice blend before adding to hot oil.
• Frying aromatics without burning the garlic.
• Ensuring ground chicken reaches safe internal temperature.
• Undercooking noodles slightly so they finish in the wok.
• Tossing noodles quickly to coat evenly with sauce.

Chef Tips from the Video

• Use fresh ginger and garlic for the brightest flavor.
• Kashmiri chili powder gives a vivid red color without overwhelming heat.
• Add a dash of sesame oil at the end for a subtle nutty aroma.
• If you like extra crunch, toss in toasted peanuts just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag for up to 1 month; reheat in a skillet with a splash of water.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dry spice mix and store in an airtight jar for up to a week.
• Boil and drain noodles a day ahead; toss with a little oil to prevent sticking.
• The sauce (oil, soy sauce, spices) can be made 2 hours ahead and kept warm.

Frequently Asked Questions