Nepali style chicken chow mein

Oh my goodness, if you're anything like me and adore flavorful, comforting noodle dishes, then you absolutely have to try making Nepali Chicken Chow Mein at home! I recently perfected my recipe, and it's become a weeknight favorite. It's so much more vibrant and aromatic than your average chow mein, thanks to that unique Nepali spice blend. What makes Nepali Chow Mein special? Unlike some other Asian chow meins, the Nepali version often features a delightful kick from ginger, garlic, and green chilies, often combined with a touch of soy sauce and sometimes a hint of tomato. The noodles are typically stir-fried with tender pieces of chicken and a colorful mix of vegetables, creating a dish that's both hearty and incredibly satisfying. If you're looking for an authentic Nepali style chowmein, you've come to the right place because I'm about to spill all my secrets! My Go-To Nepali Chicken Chow Mein Recipe Ingredients: 200g chicken breast or thigh, thinly sliced 200g egg noodles or ramen noodles (fresh or dried) 1 tbsp cooking oil (vegetable or sesame) 1 medium onion, thinly sliced 1 bell pepper (any color), thinly sliced 1 carrot, julienned 1 cup shredded cabbage 2-3 cloves garlic, minced 1 inch ginger, grated 1-2 green chilies, sliced (adjust to your spice preference) 2 tbsp soy sauce 1 tbsp vinegar (rice vinegar or apple cider vinegar) 1 tsp cumin powder 1/2 tsp turmeric powder 1/2 tsp black pepper Salt to taste Fresh cilantro, chopped, for garnish Optional: 1/2 tsp chicken masala or garam masala for extra flavor Instructions: Prepare the Chicken: In a bowl, marinate the sliced chicken with a pinch of salt, pepper, and a dash of soy sauce for at least 15 minutes. Cook the Noodles: Bring a pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain thoroughly and rinse with cold water to prevent sticking. You can toss them with a tiny bit of oil. Stir-fry the Chicken: Heat the oil in a large wok or a deep pan over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove the chicken from the wok and set aside. Sauté Aromatics: In the same wok, add a little more oil if needed. Add minced garlic, grated ginger, and sliced green chilies. Sauté for about 30 seconds until fragrant. Add Vegetables: Toss in the sliced onion, bell pepper, carrot, and cabbage. Stir-fry for 3-5 minutes until the vegetables are tender-crisp. You want them to retain a bit of their crunch! Combine & Season: Return the cooked chicken to the wok. Add the cooked noodles. Pour in the soy sauce, vinegar, cumin powder, turmeric powder, and black pepper. If using, add chicken masala. Toss Well: Using tongs or two spatulas, toss everything together vigorously to ensure the noodles, chicken, and vegetables are evenly coated with the sauce and spices. Continue stir-frying for another 2-3 minutes until everything is piping hot. Taste and Adjust: Taste and adjust salt or spice levels as needed. Serve: Garnish with fresh cilantro and serve hot! My Personal Tips for the Best Nepali Chicken Chow Mein: High Heat is Key: For stir-frying, always use high heat. This gives the ingredients that lovely smoky flavor and prevents them from getting soggy. Don't Overcook Noodles: Al dente is perfect because they'll cook a little more in the wok. Overcooked noodles break easily. Prep Ahead: Chop all your veggies and marinate the chicken beforehand. Stir-frying goes very quickly, so having everything ready makes a huge difference. Vegetable Variations: Feel free to add other veggies like snow peas, mushrooms, or broccoli florets. Spice it Up: If you love heat, add more green chilies or a pinch of red chili powder. For a milder version, reduce the chilies. This Nepali chicken noodles recipe is incredibly versatile and always a hit. I hope you enjoy making and devouring this authentic Nepali dish as much as I do!