Keema Noodles

Ingredients

• 800 g Minced chicken meat (freshly ground chicken)
• 6 g Red chilli powder (prefer Kashmiri red chilli powder for color)
• 10 g Salt (divided use – some for chili oil, some for keema)
• 6 g Szechuan pepper (Timur) (crush before use)
• 15 g Chilli flakes (dry red chilli flakes)
• 25 g Garlic (finely chopped (about 5 cloves))
• 25 g Ginger (finely chopped (about 1 inch piece))
• 10 ml Soy sauce (regular light soy sauce)
• 40 g Onion (finely chopped (about half a small onion))
• 125 ml Mustard oil (for chili oil and stir‑fry; Asian market oil has high smoke point)
• 100 g Tomato puree (optional, adds slight tang)
• 40 g Spring onion (chopped, divided use)
• 2 heads Bok choy (separate leaves, washed)
• 200 g Spaghetti (or egg noodles) (dry weight; can substitute with Chinese egg noodles)
• 15 ml Dark soy sauce (adds depth of color and flavor)
• 5 ml Oil for boiling noodles (prevents noodles from sticking)

Instructions

1. Mix dry chili ingredients

   In a small bowl combine chilli flakes, crushed Szechuan pepper, and a pinch of salt (about 2‑3 g).

   Time: PT2M

2. Heat mustard oil for chili oil

   Place 125 ml mustard oil in a pan and heat over medium‑high until it begins to smoke (≈180°C). This takes about 3‑4 minutes.

   Time: PT4M

   Temperature: 180°C

3. Create chili oil

   Carefully pour the hot oil over the dry mixture, stir immediately so the spices release their flavor.

   Time: PT1M

4. Prepare aromatics

   Finely chop onion, garlic, ginger, spring onion and separate bok choy leaves. Set aside.

   Time: PT5M

5. Sauté onion, ginger and half the garlic

   Heat a tablespoon of mustard oil in a pan over medium heat. Add chopped onion, ginger and half of the garlic. Stir‑fry until the onion becomes translucent (≈3 minutes).

   Time: PT3M

   Temperature: 160°C

6. Add remaining garlic

   Add the remaining chopped garlic and stir for about 1 minute.

   Time: PT1M

   Temperature: 160°C

7. Cook minced chicken

   Add the 800 g minced chicken to the pan. Press and stir‑fry continuously until the colour changes and the released water evaporates (≈5 minutes).

   Time: PT5M

   Temperature: 180°C

8. Season the keema

   Stir in 8 g salt, 6 g red chilli powder and 5 ml soy sauce. Mix well.

   Time: PT1M

9. Finish stir‑frying the keema

   Continue stir‑frying using 20‑second bursts followed by a 1‑minute rest; repeat twice (total ≈3 minutes) until the meat is dry and fragrant.

   Time: PT3M

   Temperature: 180°C

10. Add tomato puree and spring onion

    Stir in the optional 100 g tomato puree and the remaining spring onion. Cook for another 2 minutes.

    Time: PT2M

    Temperature: 180°C

11. Set keema aside

    Turn off the heat and transfer the cooked keema to a bowl; keep warm.

    Time: PT0M

12. Boil water for noodles

    Bring a large pot of water to a rolling boil, add a pinch of salt and a drizzle of oil.

    Time: PT5M

    Temperature: 100°C

13. Cook spaghetti

    Add the spaghetti and cook for 6 minutes (about 90 % done).

    Time: PT6M

    Temperature: 100°C

14. Blanch bok choy

    Add the bok choy leaves to the boiling water and cook for 2‑3 minutes until bright green and tender.

    Time: PT3M

    Temperature: 100°C

15. Drain noodles and bok choy

    Using a colander, drain the noodles and bok choy. Return noodles to the pot and drizzle with a little oil to prevent sticking.

    Time: PT1M

16. Prepare final sauce in serving bowl

    In a serving bowl combine the prepared chili oil, 15 ml dark soy sauce, 1 tsp finely chopped garlic and a handful of spring onion.

    Time: PT1M

17. Assemble the dish

    Add the hot spaghetti, blanched bok choy and the cooked keema to the bowl. Drizzle a little extra chili oil on top and toss everything from top to bottom until well mixed.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Minced chicken meat: ground turkey, ground pork
• Instead of Red chilli powder: paprika, cayenne pepper
• Instead of Szechuan pepper (Timur): Sichuan peppercorns
• Instead of Soy sauce: tamari
• Instead of Mustard oil: vegetable oil, peanut oil
• Instead of Tomato puree: fresh chopped tomatoes
• Instead of Bok choy: baby bok choy, chinese cabbage
• Instead of Spaghetti (or egg noodles): egg noodles, rice noodles
• Instead of Dark soy sauce: regular soy sauce with a dash of molasses

Equipment Needed

• Small mixing bowl
• Large pot for boiling
• Frying pan or wok
• Knife
• Cutting board
• Colander
• Spatula or wooden spoon
• Measuring spoons/cups

Critical Steps — Do Not Skip

• Heating mustard oil until it smokes (step 2)
• Cooking the minced chicken until all water evaporates (step 7)
• Cooking noodles al dente (step 13)
• Assembling while hot to blend flavors (step 17)

Chef Tips from the Video

• For extra depth, add a splash of fish sauce with the soy sauce
• Garnish with toasted sesame seeds or crushed peanuts for texture
• If you prefer less heat, reduce the chili flakes and Szechuan pepper by half.

Troubleshooting

Storage

Refrigerator: Store cooked keema and noodles separately in airtight containers for up to 3 days.

Freezer: Keema can be frozen for up to 2 months; thaw before reheating. Noodles are best fresh.

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

Make-Ahead Tips

• Prepare the chili oil a day ahead and store in a sealed jar in the fridge
• Cook the keema in advance; reheat gently before assembling
• Boiled noodles can be tossed with a little oil and kept refrigerated for up to 24 hours