Hyderabad x China

Chicken keema dan dan noodles

Name: Chicken keema dan dan noodles
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 tsp sichuan peppercorn; 2 tbsp cooking oil (vegetable oil); 400 g chicken mince (ground chicken); 1 tbsp ginger garlic paste; 2 minced green chilli; 2 tbsp chopped zha cai; 3/4 tsp garam masala; 1 tsp dark soy sauce; Salt, to taste; 1/4 cup chinese sesame paste; 4 tsp soy sauce; 4 tsp chinkiang black vinegar; 2 tsp sugar; 3 tbsp chinese chilli oil; 3 cloves grated garlic; 320 g dried wheat noodles wheat noodles; 4 small halved bok choy (pak choi); 3 tbsp roasted and crushed peanuts; a handful mint leaves; 2 sliced spring onion (green onion, scallion)

Sesame, chilli oil and a crispy Hyderabadi keema. Stir it all up and forget about manners.

35 minTime

34 gProtein each

hotSpice

Noodles with a keema crown2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

737kcalsame

34 gproteinsame

6 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sichuan peppercorn1 tsp

Cooking oil (vegetable oil)2 tbsp

Chicken mince (ground chicken)400 g

Ginger garlic paste1 tbsp

Green chilli2, minced

Zha cai2 tbsp, chopped

Garam masala¾ tsp

Dark soy sauce1 tsp

Saltto taste

Chinese sesame paste¼ cup

Soy sauce4 tsp

Chinkiang black vinegar4 tsp

Sugar2 tsp

Chinese chilli oil3 tbsp

Garlic3 cloves, grated

Wheat noodles320 g dried wheat noodles

Bok choy (pak choi)4 small, halved

Peanuts3 tbsp, roasted and crushed

Mint leavesa handful

Spring onion (green onion, scallion)2, sliced

Method

6 steps

1Toast the Sichuan pepper on low heat for 1 minute and grind.
2Heat the oil on high heat and cook the chicken, breaking it up, for 8 minutes until no pink remains and it is golden and crisp.
3Add the ginger garlic paste, green chilli, zha cai and garam masala and cook 2 minutes on medium heat. Stir in the dark soy and salt.
4In each bowl, mix the sesame paste, soy, vinegar, sugar, chilli oil, garlic and Sichuan pepper.
5Boil the noodles for 4 minutes, adding the bok choy for the last minute. Loosen each bowl's sauce with 2 tbsp of the noodle water.
6Add the noodles and bok choy to the bowls and top with keema, peanuts, mint and spring onion. Toss before eating.

Serve it like this

Spoon the red sauce into the bottom of a bowl, coil the noodles on top, crown with crisp keema and bok choy, then scatter peanuts, mint and spring onion.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hyderabad x China

Chicken keema dan dan noodles

Sesame, chilli oil and a crispy Hyderabadi keema. Stir it all up and forget about manners.

35 minTime

34 gProtein each

hotSpice

Noodles with a keema crown2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

737kcalsame

34 gproteinsame

6 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sichuan peppercorn1 tsp

Cooking oil (vegetable oil)2 tbsp

Chicken mince (ground chicken)400 g

Ginger garlic paste1 tbsp

Green chilli2, minced

Zha cai2 tbsp, chopped

Garam masala¾ tsp

Dark soy sauce1 tsp

Saltto taste

Chinese sesame paste¼ cup

Soy sauce4 tsp

Chinkiang black vinegar4 tsp

Sugar2 tsp

Chinese chilli oil3 tbsp

Garlic3 cloves, grated

Wheat noodles320 g dried wheat noodles

Bok choy (pak choi)4 small, halved

Peanuts3 tbsp, roasted and crushed

Mint leavesa handful

Spring onion (green onion, scallion)2, sliced

Method

6 steps

1Toast the Sichuan pepper on low heat for 1 minute and grind.
2Heat the oil on high heat and cook the chicken, breaking it up, for 8 minutes until no pink remains and it is golden and crisp.
3Add the ginger garlic paste, green chilli, zha cai and garam masala and cook 2 minutes on medium heat. Stir in the dark soy and salt.
4In each bowl, mix the sesame paste, soy, vinegar, sugar, chilli oil, garlic and Sichuan pepper.
5Boil the noodles for 4 minutes, adding the bok choy for the last minute. Loosen each bowl's sauce with 2 tbsp of the noodle water.
6Add the noodles and bok choy to the bowls and top with keema, peanuts, mint and spring onion. Toss before eating.

Serve it like this

Spoon the red sauce into the bottom of a bowl, coil the noodles on top, crown with crisp keema and bok choy, then scatter peanuts, mint and spring onion.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken keema dan dan noodles

Make it your way

Ingredients

Method

Chicken keema dan dan noodles

Make it your way

Ingredients

Method

Make it a meal