Keema Noodles

Ingredients

• 800 g Minced chicken meat (freshly ground chicken)
• 6 g Red chilli powder (prefer Kashmiri red chilli powder for color)
• 10 g Salt (divided use – some for chili oil, some for keema)
• 6 g Szechuan pepper (Timur) (crush before use)
• 15 g Chilli flakes (dry red chilli flakes)
• 25 g Garlic (finely chopped (about 5 cloves))
• 25 g Ginger (finely chopped (about 1 inch piece))
• 10 ml Soy sauce (regular light soy sauce)
• 40 g Onion (finely chopped (about half a small onion))
• 125 ml Mustard oil (for chili oil and stir‑fry; Asian market oil has high smoke point)
• 100 g Tomato puree (optional, adds slight tang)
• 40 g Spring onion (chopped, divided use)
• 2 heads Bok choy (separate leaves, washed)
• 200 g Spaghetti (or egg noodles) (dry weight; can substitute with Chinese egg noodles)
• 15 ml Dark soy sauce (adds depth of color and flavor)
• 5 ml Oil for boiling noodles (prevents noodles from sticking)

Instructions

1. Mix dry chili ingredients

   In a small bowl combine chilli flakes, crushed Szechuan pepper, and a pinch of salt (about 2‑3 g).

   Time: PT2M

2. Heat mustard oil for chili oil

   Place 125 ml mustard oil in a pan and heat over medium‑high until it begins to smoke (≈180°C). This takes about 3‑4 minutes.

   Time: PT4M

   Temperature: 180°C

3. Create chili oil

   Carefully pour the hot oil over the dry mixture, stir immediately so the spices release their flavor.

   Time: PT1M

4. Prepare aromatics

   Finely chop onion, garlic, ginger, spring onion and separate bok choy leaves. Set aside.

   Time: PT5M

5. Sauté onion, ginger and half the garlic

   Heat a tablespoon of mustard oil in a pan over medium heat. Add chopped onion, ginger and half of the garlic. Stir‑fry until the onion becomes translucent (≈3 minutes).

   Time: PT3M

   Temperature: 160°C

6. Add remaining garlic

   Add the remaining chopped garlic and stir for about 1 minute.

   Time: PT1M

   Temperature: 160°C

7. Cook minced chicken

   Add the 800 g minced chicken to the pan. Press and stir‑fry continuously until the colour changes and the released water evaporates (≈5 minutes).

   Time: PT5M

   Temperature: 180°C

8. Season the keema

   Stir in 8 g salt, 6 g red chilli powder and 5 ml soy sauce. Mix well.

   Time: PT1M

9. Finish stir‑frying the keema

   Continue stir‑frying using 20‑second bursts followed by a 1‑minute rest; repeat twice (total ≈3 minutes) until the meat is dry and fragrant.

   Time: PT3M

   Temperature: 180°C

10. Add tomato puree and spring onion

    Stir in the optional 100 g tomato puree and the remaining spring onion. Cook for another 2 minutes.

    Time: PT2M

    Temperature: 180°C

11. Set keema aside

    Turn off the heat and transfer the cooked keema to a bowl; keep warm.

    Time: PT0M

12. Boil water for noodles

    Bring a large pot of water to a rolling boil, add a pinch of salt and a drizzle of oil.

    Time: PT5M

    Temperature: 100°C

13. Cook spaghetti

    Add the spaghetti and cook for 6 minutes (about 90 % done).

    Time: PT6M

    Temperature: 100°C

14. Blanch bok choy

    Add the bok choy leaves to the boiling water and cook for 2‑3 minutes until bright green and tender.

    Time: PT3M

    Temperature: 100°C

15. Drain noodles and bok choy

    Using a colander, drain the noodles and bok choy. Return noodles to the pot and drizzle with a little oil to prevent sticking.

    Time: PT1M

16. Prepare final sauce in serving bowl

    In a serving bowl combine the prepared chili oil, 15 ml dark soy sauce, 1 tsp finely chopped garlic and a handful of spring onion.

    Time: PT1M

17. Assemble the dish

    Add the hot spaghetti, blanched bok choy and the cooked keema to the bowl. Drizzle a little extra chili oil on top and toss everything from top to bottom until well mixed.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g