When I lived in Kathmandu as a student, there was a small roadside cart near my college that served the best plate of chowmein I’ve ever had. No frills, just tasteful noodles, crispy chicken, crunchy vegetables and that perfect kick of heat. You could smell it before you saw it. 

This homemade version is my way of bringing that same flavor and feeling into my tiny apartment kitchen using what I have and making it stretch. Spaghetti stands in for chowmein noodles and chickpeas boost while keeping the dish affordable. You get the satisfying chew of chicken thighs, the crunch of fresh veggies and that unmistakable street-side smokiness if you use a hot pan.

Even better, it’s quick. The whole dish comes together in about 30 minutes and makes enough for three to four meals. Total cost? Just under $10 or less if you already have some of the staples at home. It’s perfect for meal prep, easy to reheat and endlessly customizable. Want it vegetarian? Skip the chicken. Don’t like chickpeas? Swap in scrambled eggs or tofu.

Ingredients

For this Nepali-style chowmein, you will need ½ pound of spaghetti, boiled and cooled. I like to rinse it in cold water after boiling to stop the cooking and prevent sticking. For protein, use 1 (439 g) can of chickpeas, drained and rinsed and 2 boneless skinless chicken thighs, sliced thin. For veggies, you’ll need ½ cup of green peas (frozen or fresh), 1 cup of shredded cabbage, 1 medium onion sliced thin, 2 cloves of garlic finely minced, 1 medium carrot (thin matchsticks) and 1 bell pepper, thinly sliced, any color works.

For seasoning, you’ll need 3 tablespoons of soy sauce, 1 tablespoon of tomato ketchup, 1 teaspoon of green chili sauce (optional for heat), ½ teaspoon of black pepper and salt to taste. You will also need chowmein masala and chicken masala.

Directions

Start by cooking your spaghetti according to the package instructions. Once done, drain and rinse under cold water, then toss lightly in a bit of oil to keep it from clumping. Set it aside.

In a large frying pan, heat 2 tablespoons of oil over medium-high heat. Add the sliced chicken thighs and a pinch of salt and chicken masala. Stir-fry for about five to seven minutes until the chicken is browned and cooked through. Remove from the pan and set aside.

In the same pan, add a bit more oil if needed and toss in the garlic and onions. Toss in the peas and chickpeas and stir together.

Add the carrots, cabbage and bell pepper. Cook for another three to four minutes, keeping the heat high so the veggies stay crisp. 

Return the cooked chicken to the pan. Add the spaghetti, soy sauce, ketchup, oyster sauce, chili sauce, sriracha sauce (if using), 1 teaspoon of chowmein masala, black pepper and salt. Use a large spoon to toss everything together

Make sure the noodles are well-coated and slightly charred in places if possible. That’s what gives it that authentic street-chowmein taste.

Once everything is hot and well combined, finish with a splash of vinegar or squeeze of lemon juice. Give it one final toss.

Serve hot, straight from the pan. I usually eat this with toppings of onions and green chillies. This Nepali local chowmein is the kind of dish that adapts to what you have and never really disappoints. It’s comforting, craveable and full of that stir-fried, homely flavor that instantly takes me back to those dusty sidewalks and smoky street carts of Kathmandu. Whether you’re broke, busy or both, this is your new go-to.

Edited by Bidhya Sapkota and Jeremy Ford