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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil noodles: Cook Hakka noodles till al dente. Drain and rinse with cold water. Set aside.
Saute garlic: Heat a pan and spray butter for 3 seconds. Add the chopped garlic and saute for 1-2 minutes until fragrant.
Cook chicken keema: Add chicken keema to the pan. Cook until browned.
Add onions and spices: Stir in the chopped onion and season with Chinese 5 spice powder. Saute for a few minutes.
Tomatoes and chilli powder: Add chopped tomato and red chilli powder. Cook until the tomatoes become mushy.
Sauces: Pour in oyster sauce, soy sauce, and chilli sauce. Mix well and cook for a few more minutes.
Combine with noodles: Add the cooked noodles to the pan. Toss until everything is well combined and heated through.
Garnish and serve: Garnish with chopped onion greens and sesame seeds. Serve hot.
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For a vegetarian version, substitute chicken keema with minced tofu or paneer.
Can I use a different type of noodles?
Yes, you can use any type of noodles you prefer, such as rice noodles or spaghetti.
Is there a substitute for oyster sauce?
You can use hoisin sauce or a mixture of soy sauce and a bit of sugar as a substitute.
How can I make it less spicy?
Reduce the amount of red chili powder and use a milder chili sauce.
Can I prepare this dish in advance?
Yes, you can prepare the components in advance and combine them just before serving.
What can I serve with Keema Noodles?
Keema Noodles can be served with a side of steamed vegetables or a simple salad.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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