(Himalayan Pan-Fried Noodles with Chicken)
- 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
- 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).
Author: Tulsi Regmi