Easy Buff Keema Noodles

Ingredients

• 10 pieces Dried Red Chilies (seeded for less heat if desired)
• 10 pieces Sichuan Peppercorns (lightly toasted for extra aroma)
• 0.25 tsp Salt (pinch for chili oil seasoning)
• 0.25 tsp Granulated Sugar (optional, balances heat)
• 120 ml Mustard Oil (for chili oil; can substitute with any high‑smoke‑point vegetable oil)
• 0.5 large Onion (roughly chopped)
• 7 cloves Garlic Cloves (roughly chopped)
• 1 inch piece Fresh Ginger (peeled and chopped)
• 30 ml Cooking Oil (for sautéing aromatics; mustard oil or any neutral oil)
• 500 g Buffalo Mince (Keema) (or any ground meat of choice)
• 2 tbsp Soy Sauce (light soy sauce preferred)
• 6 medium Tomatoes (roughly chopped; can use 1 cup tomato puree)
• 2 sprigs Green Garlic Leaves (Scallions) (chopped, added at the end)
• 200 g Egg Noodles (any quick‑cook noodles)
• 1 tsp Salt (for noodle water)
• 1 tsp Oil (for noodle water)
• 30 ml Homemade Chili Oil (prepared earlier; can increase to taste)

Instructions

1. Blend Dried Chilies and Sichuan Pepper

   Place the dried red chilies and Sichuan peppercorns in a blender, add a pinch of salt and optional pinch of sugar, then blend until a coarse powder forms.

   Time: PT5M

2. Make Chili Oil

   Heat 120 ml mustard oil in a pan until hot but not smoking, then carefully pour the hot oil over the blended chili mixture in the bowl. Stir well until the salt and sugar dissolve.

   Time: PT3M

   Temperature: hot

3. Prep Aromatics

   Roughly chop half a large onion, 7 garlic cloves, and a thumb‑size piece of ginger.

   Time: PT5M

4. Sauté Onion, Garlic, and Ginger

   In the same pan, add 30 ml cooking oil and sauté the chopped onion, garlic, and ginger for 1–2 minutes until they turn slightly brown.

   Time: PT2M

   Temperature: medium heat

5. Cook the Buffalo Keema

   Add the 500 g buffalo mince to the pan, stir and fry on low heat for about 20 minutes, stirring occasionally. The meat will release water; continue cooking until the liquid evaporates and the keema turns dry.

   Time: PT20M

   Temperature: low heat

6. Season the Keema

   Stir in salt to taste, 30 ml of the prepared chili oil, and 1 tbsp soy sauce. Fry for another 4–5 minutes, then let the mixture rest for 3–5 minutes.

   Time: PT9M

   Temperature: medium heat

7. Add Tomatoes

   Roughly chop 6 medium tomatoes (or use 1 cup tomato puree). Add to the pan, stir for a minute, then fry for a few minutes before letting it sit for another 3–5 minutes.

   Time: PT7M

   Temperature: medium heat

8. Finish with Green Garlic

   Stir in the chopped green garlic leaves and cook for 1 minute.

   Time: PT1M

   Temperature: medium heat

9. Cook the Noodles

   Bring a pot of water to a rolling boil, add 1 tsp salt and a drop of oil, then add the noodles. Cook for 8–10 minutes until al dente, then drain and rinse briefly with warm water.

   Time: PT10M

   Temperature: boiling

10. Assemble the Bowl

    In a serving bowl, drizzle a tablespoon of chili oil, add 1 tbsp soy sauce, a handful of chopped raw garlic and green garlic leaves, then place the warm noodles. Top with generous portions of the cooked keema, drizzle extra chili oil, and toss everything together.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Dried Red Chilies: Kashmiri red chilies, Paprika (for color only)
• Instead of Sichuan Peppercorns: Black peppercorns (different flavor)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Mustard Oil: Peanut oil, Canola oil
• Instead of Onion: Shallots
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Fresh Ginger: Ground ginger (1/2 tsp)
• Instead of Cooking Oil: Vegetable oil, Sunflower oil
• Instead of Buffalo Mince (Keema): Ground beef, Ground lamb, Ground chicken
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Green Garlic Leaves (Scallions): Cilantro, Fresh basil
• Instead of Egg Noodles: Ramen noodles, Spaghetti
• Instead of Homemade Chili Oil: Store‑bought chili oil

Equipment Needed

• Blender
• Mixing Bowl
• Frying Pan or Wok
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Pot for Boiling Noodles
• Colander
• Serving Bowl

Critical Steps — Do Not Skip

• Blending and toasting the dried chilies and Sichuan peppercorns for the chili oil.
• Cooking the buffalo keema until it is dry and the flavor is concentrated.
• Adding tomatoes and allowing them to simmer to integrate acidity.
• Cooking noodles al dente and rinsing them to stop cooking.
• Final assembly: balancing chili oil, soy sauce, and fresh garlic greens.

Chef Tips from the Video

• Toast the dried chilies and Sichuan peppercorns lightly before blending for a deeper smoky aroma.
• Use a splash of dark soy sauce at the end for a richer color without adding extra salt.
• For extra crunch, garnish with toasted sesame seeds or crushed peanuts.

Troubleshooting

Storage

Refrigerator: Store leftover 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 lose texture when frozen.

Room temperature: Chili oil keeps at room temperature for up to 1 week if sealed tightly, but refrigerate for longer shelf life.

Make-Ahead Tips

• Prepare the chili oil a day ahead and store it in a sealed jar in the refrigerator.
• Cook the keema up to the tomato stage and refrigerate; reheat before assembling with fresh noodles.
• Pre‑chop garlic, ginger, and green garlic leaves and keep them in airtight containers.

Frequently Asked Questions