Chicken Keema Noodles (Tibetan Style)

Ingredients

• 4 tablespoons Sunflower Oil (neutral oil for chili oil)
• 1 tablespoon Chilli Flakes (medium heat level)
• 0.5 teaspoon Chilli Powder (adds depth to chili oil)
• 4 cloves Garlic (minced then chopped to avoid clumping)
• 3 slices Ginger (thin slices for oil infusion)
• 1 whole Star Anise (adds warm licorice note)
• 0.5 teaspoon Sichuan Peppercorn (whole peppercorns for numbing spice)
• 1 whole Cloves (adds aromatic depth)
• 1 small Cinnamon Stick (adds subtle sweetness)
• 1 leaf Bay Leaf (added later to avoid burning)
• 1 tablespoon Soy Sauce (light soy sauce for seasoning)
• 1 teaspoon MSG (Ajinomoto) (authentic umami boost, optional)
• 1 teaspoon Salt (to taste)
• 500 grams Ground Chicken (Keema) (fresh, lean)
• 1.5 large Onion (1 large + 1 small, diced)
• 1 medium Tomato (diced)
• 200 grams Bok Choi (chopped)
• 2 stalks Scallions (sliced for garnish)
• 2 tablespoons Cilantro (chopped for garnish)
• 1 piece Fresh Chili (optional, sliced for extra heat)
• 1 wedge Lemon (optional, for serving)
• 400 grams Noodles (egg or wheat) (Tibetan‑style noodles, dried or fresh)
• 2 tablespoons Mustard Oil (for stir‑frying chicken, adds authentic flavor)

Instructions

1. Prep Chili Oil Ingredients

   Mince the garlic cloves, then chop again to avoid large pieces. Slice ginger into three thin pieces. Measure all spices (star anise, Sichuan peppercorn, cloves, cinnamon stick, chilli flakes, chilli powder).

   Time: PT5M

2. Make Chili Oil

   Add 4 Tbsp sunflower oil to the small skillet. When the pan is still cold, add chilli flakes, chilli powder, minced garlic, ginger slices, star anise, Sichuan peppercorn, cloves, and cinnamon stick. Heat over medium heat, stirring occasionally, for 12‑15 minutes until the spices turn golden and the ginger is lightly browned. Add the bay leaf in the last minute.

   Time: PT12M

3. Finish Chili Oil

   Remove the bay leaf and let the oil cool for a couple of minutes. Stir in 1 Tbsp soy sauce and 1 tsp MSG; add them only when the oil is no longer sizzling to avoid bitterness.

   Time: PT3M

4. Prep Vegetables & Noodles

   Dice the onions, tomato, and chop bok choi. Slice scallions and cilantro. If using, slice the fresh chili. Meanwhile, bring a pot of water to a boil, cook the noodles according to package instructions (usually 5‑7 minutes), then drain and set aside.

   Time: PT5M

   Temperature: boiling water

5. Stir‑Fry Chicken Keema

   Heat 2 Tbsp mustard oil in the large skillet over medium‑high heat. Add the diced onions and fry, stirring continuously, until they turn deep golden (5‑7 minutes). Add the ginger‑garlic paste, stir for 1 minute, then add the ground chicken. Sprinkle a pinch of salt and cook, breaking up the meat, until fully browned and cooked through (8‑10 minutes).

   Time: PT12M

6. Add Vegetables

   Add the diced tomato and chopped bok choi to the skillet. Stir‑cook for 2 minutes until the tomato softens and the bok choi wilts slightly.

   Time: PT2M

7. Combine Noodles and Chili Oil

   Add the cooked noodles to the skillet. Pour the prepared chili oil over the noodles, tossing quickly to coat evenly. If needed, drizzle an extra splash of soy sauce for saltiness. Toss for another 2‑3 minutes until everything is well combined and hot.

   Time: PT3M

8. Garnish and Serve

   Transfer the noodle mixture to a serving plate. Garnish with sliced scallions, chopped cilantro, and an optional lemon wedge. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g