Chicken Chow Chow
(Himalayan Pan-Fried Noodles with Chicken)

Ingredients:

• 1 lb. Tibetan noodles or spaghetti
• 1 lb. chicken breast, cut into 1/4-in. slices in 1.5-in. length (can be substituted with lamb or shrimps)
• 2 cups julienned mixed vegetables (carrots, bean sprouts, green beans, green pepper, and celery)
• 2 cups spinach, washed and cut into pieces
• 2 tablespoons vegetable oil for browning chicken
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric
• 3 fresh chilies, julienned
• 1/2 cup tomatoes, chopped
• 2 tablespoons soy sauce
• 1/2 teaspoon timur (Szechwan pepper)
• 2 tablespoons cooking oil for pan-frying
• 1/2 cup scallions, cut in 1-in. length for garnish
• Salt and pepper

Cooking Instructions:

Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a large bowl, season chicken pieces with salt and pepper. Heat two tablespoons of oil in a non-stick pan and brown chicken until almost cooked. Transfer chicken to a bowl. Drain the excess oil. In the pan, heat two tablespoons of cooking oil. Splitter fenugreek seeds until they turn dark. Add onions; fry till light brown. Add turmeric, garlic, ginger, chilies and timur. Stir well for a minute or so. Transfer browned pieces of chicken to the pan and add tomatoes; stir well. Add soy sauce and cook the chicken mixture until the chicken is tender, about five minutes or so. Add the noodles and vegetables to the chicken mixture, pan-fry for about five minutes until the vegetables are tender. Add spinach, and fold into the noodles for a minute or so, until spinach is wilted and the excess liquid is completely evaporated off. Garnish with scallions. Serve with roti (flat bread).