Keema (Buff or Chicken) Noodles
Keema Noodles are an extremely popular Himalayan street food, consisting of chewy, flavorful noodles mixed with spicy minced meat (chicken or buff), chili oil, and fresh greens. This beloved dish originated in the streets of Kathmandu, particularly the Buddha district, is now a staple of Nepalese cuisine.
< 30min
Normal
Mildly Spicy
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Directions
Start by boiling the noodles in salted water.
Once ready, cool them in cold water and drain them.
Cook the Chinese cabbage in a second saucepan with boiling water for 3 minutes.
Finely chop the onions.
Chop the Chinese cabbage and green onions.
Heat a pan with sunflower oil.
Add the onions when they are hot. Stir.
When the onions are translucent, add the ginger paste and the garlic paste and cook for 1 minute until the mixture is fragrant.
Add the minced meat (buff or chicken), the salt, the black pepper, the red chili powder, and the Timur (or Sichuan pepper). Stir several times. Simmer over medium heat until the meat is cooked through.
In a large bowl, mix the soy sauce, the sesame oil, the noodles, the minced meat and the Chinese cabbage.
Garnish with spring onions.
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