Description
This recipe is inspired by my favorite keema noodle places in Kathmandu. I used to imagine all the flavors they used and that is how I ended up creating my own chilli oil and my own version of keema noodles. It is spicy, bold, comforting, and honestly one of my go to meals. I hope you love this recipe. Everyone has their own preference so feel free to adjust the quantity of the ingredients. Cheers.
How to make it
Make the chilli oil with Kathmandu spices
Mince 8 large garlic cloves. Heat 1 cup oil until it is smoky. In a bowl add garlic, chilli powder, chilli flakes, salt, and garlic powder. Pour the hot oil over everything and mix well so the heat reaches all parts. Add soy sauce, vinegar, MSG, and Sichuan peppercorn. Mix everything together. Now add half teaspoon roasted cumin powder, 1 tablespoon cumin, and 3 tablespoons mustard oil. This gives the chilli oil that real Kathmandu flavor.
Make the keema
Heat one fourth cup oil until it is steaming hot. Add the minced meat. I use chicken. Break the lumps with a spatula and fry until the meat separates, turns brown, and all the water evaporates. Add the chopped onion and fry until golden brown. Add the minced garlic and fry until it gets a little brown too. Add soy sauce. I like to use dark soy sauce. Add MSG and salt. Adjust to your taste. Mix everything and your brown delicious keema is ready.
Prepare the noodles
Boil your udon noodles or any noodles you prefer. Udon fits the best for me. Along with the noodles, boil bok choy for about 3 minutes.
Plate the noodles
In your serving plate add 1 tablespoon dark soy sauce, half teaspoon vinegar, 1 teaspoon MSG, and 3 tablespoons chilli oil or however much you like. Mix it lightly. Add your cooked noodles. Add bok choy. Add the keema on top. Sprinkle a little minced garlic for that sharp flavor. Garnish with spring onion and sesame seeds.
Serve
Serve warm and enjoy. This dish always reminds me of Kathmandu and the places I used to eat at. It is simple but so satisfying.