Chicken – Chicken Chow Chow (Nepali Food Recipe)

(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