Chicken – Chicken Chow Chow (Nepali Food Recipe)

(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
• 1/4 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

DIRECTIONS

• 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).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi