A bold twist on a classic, these Keema noodles are elevated by the deep, complex heat of homemade chili oil. It is a richly-spiced minced meat paired beautifully with tender noodles, creating a dish that’s both comforting and unforgettable.

Ingredients

For the Keema:

250 grams minced meat (chicken, mutton, or beef)

1 medium onion, finely chopped

1 tablespoon ginger-garlic paste

1–2 green chilies, finely chopped

1 teaspoon soy sauce

1 teaspoon of cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1/2 teaspoon garam masala

Salt to taste

2 tablespoons oil

Fresh coriander or spring onions

For the noodles:

200 grams noodles

1 teaspoon oil

Salt

Water for boiling

For the chili oil:

2 tablespoons garlic paste

1 tablespoon sesame seeds

1 teaspoon salt

1 teaspoon Sichuan pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon vinegar

1/2–3/4 cup neutral oil

Directions

Start by preparing your Keema using minced meat of your choice — chicken, mutton or beef. I used 250 grams of minced chicken for this version. Heat oil in a pan and add cumin seeds to release their aroma. I let them crackle before adding finely chopped onions.

Next, saute the onions until golden brown, then add ginger-garlic paste and green chilies. I cooked them until the raw smell disappeared. Then, mix in turmeric, red chili powder, coriander powder and salt. I stirred them into the onions and cooked for a minute.

Once that is finished, add the minced meat and cook on medium heat until fully done. I let it simmer for 12–15 minutes until slightly browned and fragrant. Finish with garam masala, soy sauce and set the Keema aside. I stirred it in just before turning off the heat.

For the next part of the dish, boil your noodles in salted water with a little oil until just tender. I used 200 grams and drained them after boiling. Then, prepare the chili oil by combining garlic paste, sesame seeds, Sichuan pepper, garlic powder, onion powder, salt and vinegar in a heatproof bowl. I poured hot oil over the mix and let it sizzle to release the flavors.

For plating, drizzle a generous spoonful of chili oil on the bottom of your serving bowl or plate. I started with this to infuse every bite with warmth and spice.

Next, layer the boiled noodles neatly over the chili oil. I placed them carefully so they could soak up the flavor underneath. Top the noodles with the cooked Keema, spreading it evenly. I added just enough to cover the noodles without mixing them in.

Finally, garnish with freshly chopped spring onions or onion leaves for a fresh, green finish. I sprinkled them on top right before serving.

Keema noodles is not just a dish — it’s a spicy, layered experience that hits all the right notes. I served it hot and watched it disappear within minutes. This dish is best served hot, with extra chili oil on the side for those who want a fiery kick. This dish pairs perfectly with a chilled drink or a simple cucumber salad.

Edited by Stuti Khadka, Jayme Thompson and Jeremy Ford.