- 1 lb. Tibetan noodles, similar to spaghetti, or cavatelli
- 1/2 lb. chicken, cut into ¼-in. slices in 1.5-in. length (can be substituted with lamb or shrimps)
- 2 cups of mixed vegetables (carrots, bean sprouts, green beans, green pepper, and celery)
- 2 cups spinach, washed and cut into pieces
- 2 tablespoons musturd oil for browning chicken
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 3 fresh chilies, julienned
- 1/2 cup tomatoes, chopped
- 2 tablespoons yogurt
- 2 tablespoons soy sauce
- 2 tablespoons musturd oil for pan-frying
- Salt and pepper
- 1/2 cup green onion, cut in 1-in. length for garnish
Cook noodles in boiling salted water until slightly undercooked. Drain
and rinse. In a non-stick pan heat 2 tablespoons of musturd oil. Brown
chicken until ¾ way cooked. Transfer the browned chicken to a bowl.
Drain the leftover oil. In the pan, heat 2 tablespoons of musturd oil.
Splitter fenugreek seeds until they turn dark. Add onions, fry till
light brown. Add turmeric, garlic, ginger, cumin powder, and chilies.
Stir well for 1 min. Transfer the browned pieces of chicken to the pan;
stir well, gradually adding soy sauce and yogurt.
Cook in medium heat until the chicken is tender, about 5 min. Add the noodles and vegetables to the chicken mixture, pan-fry for about 5 min until the vegetables are tender. Add tomatoes and 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 green onions. Serve with roti.
Submitted by: Tulsi Regmi