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Nepali-Style Chicken Keema Noodles
A flavorful and comforting street-style noodle dish from Nepal and Darjeeling, featuring juicy minced chicken, aromatic ginger, garlic, and chili, tossed with boiled noodles and a savory, spicy sauce.
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Cost Breakdown
Critical Success Points
- • Boil noodles slightly softer than al dente for correct texture.
- • Mix and season chicken keema well to avoid blandness.
- • Fry chicken keema until separated and not clumped.
- • Add soy sauce after stock to control color and saltiness.
Safety Warnings
- • Be careful when handling hot oil and boiling water.
- • Ensure chicken is cooked through (no pink remains).
- • Do not pour hot oil down the drain.
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