Keema Chow Mein



Chewy hakka noodles and fresh veg combine in this Nepalese street food snack



My “5 Pasta Night Recipes from 5 Countries” series was graced with a Nepali spin on a crowd favorite: chow mein! Made from Nepali noodles, ground chicken, garlic, cabbage, onion, carrots, bell peppers, green onion, soy sauce, cumin, paprika, and meat masala, this keema chow mein satisfies any craving for filling, comforting takeout food. It is restaurant quality, and the many ingredients combine to create an extremely tasty final product!

 This recipe comes from Anshu, who currently resides in Las Vegas, Nevada but is originally from Kapan, Nepal. Over six years ago, Anshu moved from Kapan to Las Vegas, but this famed Nepali dish remains part of her meal rotation. In Nepal, chow mein is a popular dish made from Chinese-influenced Nepali noodles with many toppings, like certain meats and vegetables. Keema chow mein is just as simple to make, but it is closer to spaghetti; the key difference is that the meat sauce is drier, and the dish itself has many Nepali spices. Anshu enjoyed this keema chow mein recipe at home, at school, and while hanging with friends, so it brings back many memories for her. I am happy to share this nostalgic yet comforting pasta dish!

 It is important to note that Chinese culture has influenced Nepali cuisine in many key ways. I believe this happens a lot in South Asian regions due to the exchange and genuine enjoyment of various food cultures, which is a beautiful way to connect. Keema chow mein is a versatile dish, so it can be made using any extra bits of food in your home. Many people, such as Anshu, enjoy chow mein in a sauce of Nepali dumplings called momos. You can also pair it with sauces like Cholula, Tabasco, and sriracha to bring out more flavor with a little bit of spice.

Anshu is so right about keema chow mein being an individual, versatile, delicious dish. I have such fond travel memories from when I enjoyed Indian-inspired yummy chow mein meals, and making it myself is always a fun time. Just be sure you don’t overcook the vegetables, as their crunch is a key texture in this dish! In addition, I love adding Schezwan sauce for spice and sweetness. It brightens up the entire dish!

 This keema chow mein recipe was made for sharing. If you’re looking for a meal for movie night or family game night, this meal is just the thing. I hope you enjoy!

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Keema Chow Mein


  • 1/2 pack Noodles
  • 1 lb Ground Chicken
  • 1 Garlic Clove minced
  • 1 Red Onion Finely Chopped
  • 1 Bell Pepper Finely Chopped
  • 1 Green Onion Finely Chopped
  • 1-2 tbsp Soy Sauce
  • 1-2 tbsp Schezwan Sauce
  • 1-2 tsp Cumin Powder
  • 1 tsp Meat Masala
  • Paprika to Taste
  • Salt
  • Vegetable Oil


  • Cook noodles according to instructions and set aside. 
  • In a wok or deep-frying pan, pour some oil and cook the ground meat until dry with the spices – salt, cumin, meat masala, paprika according to taste and set aside.
  • In the same wok, pour some oil and lightly fry the garlic, cabbage, and onions until soft. 
  • Add peppers, carrots and stir for a minute or two. Remember, the veggies in chow mein have a soft crunch to it.
  • Add soy and Schezwan sauce and salt. Soy sauce is already salty so don’t be too generous with the salt.
  • Add the noodles and fry it for a minute. Add the cooked meat. 
  • Garnish with green onions and try eating with a little bit of hot sauce!
Course: Dinner, Lunch, Snack
Region: Asia
Keyword: Weeknight-dinner


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