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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).

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Meat

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Soups

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Polutry

- Himalayan Sekuwa
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Momo

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Breverage

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Aachar

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Seafood

- Fish Sekuwa
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Rice & Rotis

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Nepal Standard Time
Wednesday
December 8, 2021, 2:50 AM