Nepali-Style Chicken Keema Noodles

Ingredients

• 250 g Egg noodles (Boiled, slightly softer than al dente)
• 300 g Chicken leg meat (boneless) (Minced (keema); thigh/leg meat preferred for juiciness)
• 0.5 large Egg (For binding the chicken keema)
• 2 tbsp Cornflour (cornstarch) (For binding and thickening)
• 4 tbsp Refined oil (neutral oil) (For frying and cooking)
• 0.5 tsp Aromat powder (or chicken bouillon powder) (For seasoning chicken)
• to taste Salt (Be cautious; soy sauce adds saltiness)
• 2 tbsp Soy sauce (Light soy preferred)
• 1 tbsp Ginger (Finely chopped)
• 1 tbsp Garlic (Finely chopped)
• 1 medium Green chili (Finely chopped, adjust to taste)
• 1 small Onion (Finely chopped)
• 1 tbsp Homemade chili paste (See creator's channel for recipe; or use store-bought)
• 0.5 tbsp Oyster sauce
• 1 tsp Red chili sauce (Chinese style) (For extra spice and tang)
• 0.25 cup Chicken stock (or water)
• 1 tsp Potato starch (or more cornflour) (For thickening sauce)
• 0.5 tsp Sesame oil
• 0.5 tsp Shaoxing wine (Chinese cooking wine)

Instructions

1. Boil the noodles

   Bring a large pot of water to a boil. Add the egg noodles and cook them slightly softer than al dente (about 2-3 minutes longer than package instructions). Drain in a colander and set aside, allowing excess water to drain.

   Time: PT12M

2. Prepare chicken keema mixture

   In a mixing bowl, combine minced chicken, half a beaten egg, 1 tbsp cornflour, 0.5 tsp Aromat powder (or chicken bouillon), a pinch of salt, 1 tsp soy sauce, and 1 tbsp oil. Mix thoroughly until well combined.

   Time: PT6M

3. Cook the chicken keema

   Heat 2 tbsp oil in a wok or nonstick pan over medium-high heat. Add the chicken keema mixture and stir-fry, breaking up lumps, until fully cooked and separated (about 5-6 minutes). Transfer to a strainer to drain excess oil.

   Time: PT8M

   Temperature: Medium-high heat

4. Prepare aromatics

   Finely chop ginger, garlic, green chili, and onion. Set aside.

   Time: PT4M

5. Make the keema gravy

   Heat 1 tbsp oil in a clean pan or wok. Add chopped ginger, garlic, green chili, and onion. Sauté until lightly golden (about 2-3 minutes). Add the cooked chicken keema and stir well.

   Time: PT5M

   Temperature: Medium-high heat

6. Add sauces and stock

   Add 1 tbsp chili paste, 0.5 tbsp oyster sauce, 1 tsp red chili sauce, and 0.25 cup chicken stock (or water). Stir to combine. Add 1 tbsp soy sauce, then taste and adjust salt if needed.

   Time: PT4M

7. Thicken the gravy

   Mix 1 tsp potato starch (or cornflour) with a splash of water to make a slurry. Stir into the pan and cook until the sauce thickens and coats the chicken (about 1 minute).

   Time: PT2M

8. Finish with sesame oil and wine

   Turn off the heat. Stir in 0.5 tsp sesame oil and 0.5 tsp Shaoxing wine for aroma.

   Time: PT1M

9. Assemble and serve

   Place boiled noodles in serving bowls. Pour the hot keema gravy over the noodles, or serve noodles and gravy side by side. Serve immediately.

   Time: PT3M

10. Cleanup

    Wash all used utensils, pans, and work surfaces. Wipe down stove and counters. Dispose of oil safely.

    Time: PT15M

Nutrition Facts

Calories

520

Protein

28g

Carbohydrates

58g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Egg noodles: Spaghetti, Ramen noodles
• Instead of Chicken leg meat (boneless): Chicken breast (less juicy), Ground turkey
• Instead of Egg: Skip for egg-free, 1 tbsp yogurt
• Instead of Cornflour (cornstarch): Potato starch, Rice flour
• Instead of Refined oil (neutral oil): Canola oil, Sunflower oil
• Instead of Aromat powder (or chicken bouillon powder): Chicken bouillon, MSG (optional)
• Instead of Soy sauce: Tamari, Coconut aminos
• Instead of Green chili: Red chili, Chili flakes
• Instead of Homemade chili paste: Sambal oelek, Sriracha
• Instead of Oyster sauce: Vegetarian oyster sauce, Hoisin sauce
• Instead of Red chili sauce (Chinese style): Sriracha, Hot sauce
• Instead of Chicken stock (or water): Vegetable stock, Water
• Instead of Potato starch (or more cornflour): Cornstarch
• Instead of Shaoxing wine (Chinese cooking wine): Dry sherry, Skip if avoiding alcohol

Equipment Needed

• Large pot
• Colander or strainer
• Mixing bowl
• Wok or nonstick frying pan
• Wooden spatula or spoon
• Knife
• Cutting board
• Measuring spoons (optional)
• Serving bowls

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use chicken thigh/leg meat for juicier keema.
• Homemade chili paste gives the best flavor, but store-bought works in a pinch.
• Finish with sesame oil and wine off heat for maximum aroma.
• Garnish with fresh herbs for extra freshness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat thoroughly before serving.

Freezer: Not recommended; noodles may become mushy.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• You can mince chicken and chop aromatics a day ahead.
• Boil noodles in advance and toss with a little oil to prevent sticking.