Description
'Chao Mian' (stir-fried noodles) from Chinese cuisine spread to India/Nepal, uniquely evolving with local spices and tomato ketchup into a national dish. Abundant veggies like cabbage/carrots, chicken (or buffalo), and boiled Chinese noodles wok-fried sweet-spicy with garam masala, cumin, soy sauce, and ketchup.
Restaurants serving Chow Mein
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chinese noodles
- Chicken(or Buffalo/Pork)
- Cabbage
- Onion
- Tomato ketchup
- Soy sauce
- Garam Masala
Instructions
- [Authentic Recipe]
- [Prep]: Boil Chinese noodles firm and coat with oil. Bite-size chicken; julienne onion, cabbage, bell pepper.
- [Stir-fry]: Heat oil, fry garlic/ginger/green chili, add chicken and veg, wok-fry on high.
- [Season & Finish]: Add noodles, garam masala, turmeric, chili powder, soy sauce, and generous ketchup; fry instantly until moisture evaporates and it turns reddish-brown.
Learn more Spice, substitutes, tips
Key spices
Garam Masala、Cumin、Tomato ketchup
Substitutes at Japanese supermarkets
Substitute with JP 'Yakisoba noodles', 'Curry powder', and 'Ketchup' for a Nepali vibe
Pairing
Coca-Cola / Thukpa(Noodle Soup)
Trivia
Completely different from JP sauce yakisoba; the hallmark of Nepali Chow Mein is the spice aroma, ketchup's sweet-sourness, and green chili's sharp heat. The symbol of Nepali fast food.
Eating tips & etiquette
Alongside Momo, the most ordered staple in Nepali student cafeterias and local diners. Eaten boldly with a fork, mixing in table chili sauce midway for a spicier flavor change.
Allergen
Wheat, Meat