Chicken and Vegetable Noodles

In Nepal we eat a lot of noodles due mainly to the Tibetan influence on our cooking, however this dish is popular all over Nepal, not just in the parts which border Tibet. As a one-pot dish this is a very convenient easy dish as well as being healthy and nutritious. Please don't be put off by the long list of ingredients as many of these are store cupboard items and you do not need to include every vegetable mentioned. I think these noodles are best served hot or warm but I do have some friends that like to serve this as a cold salad on picnics or for lunch.


  • noodles preparation:
  • vermichelli (or any good noodles)
  • 1 tsp turmeric powder
  • 1 tsp salt
  • flavouring for the noodles:
  • 2 medium chicken breast finely diced
  • 1 medium sized onion finely diced
  • 7-8 button of mushrooms quatered
  • 2 florets of broccoli
  • 1 carrot peeled and thinly sliced
  • 2 cloves of garlic crushed
  • 1 tsp root ginger finely chopped
  • 1 tsp plain masala (cumin and coriander powder)
  • 0.50 tsp garam masala
  • 4 fresh chopped tomatoes
  • 4 tblsp vegetable oil
  • 1/2 tsp salt or to your taste
  • 2 fresh chilli finely chopped (optional)
  • 3-4 spring of spring onion diagonnaly chopped
  • 1 red or green pepper finely chopped
  • 1 tblsp soya sauce (light)
  • fresh coriander to garnish


  1. First heat water in a pot and while the water is heating begin preparing the vegetables and meat.
  2. Once the water has boiled add the turmeric powder and salt and then the vermicelli (break vermicelli into 3 pieces which makes it easier to eat). Cover and cook on a low to medium heat for about 6-8 min or until the vermicelli is cooked, drain and put aside. Cooking time depends on the thickness of the vermicelli or noodles you use.
  3. Meanwhile heat the vegetable oil in a pan and fry the chicken with 1/4 tsp of salt until it turns a light golden brown. Add chopped tomatoes, garlic, ginger and plain masala and stir and fry for 2-3 minutes until the tomatoes are soft and have formed a thick sauce.
  4. Next add all the chopped vegetables apart from the pepper and spring onion, cook for a further minute or so until all the vegetables are mixed well with the tomato sauce. Now add the cooked and drained noodles (if noodles have stuck a little then run briefly under cold water to loosen them).
  5. Add pepper, spring onion, fresh coriander and soya sauce, mix again and serve with chopped chilli (if using).
  6. Serve the noodles hot or warm as a cold salad.


Note: you can add or replace vegetables of your own choosing, particularly if you have seasonal crunchy vegetables to hand such as green beans or sugar-snap peas.  This is also a good way to use up small quantities of left over vegetables.


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