Nepali Chicken Thukpa

Total Time

1617

1. Prepare Noodles:

In a large pot, fill it with water and bring it to a rolling boil over high heat.
Once the water is boiling, add the dried egg noodles to the pot. Ensure that the noodles are fully submerged in the water.
Follow the package instructions for cooking the noodles, stirring occasionally to prevent sticking. Cook the noodles until they are al dente, which means they are cooked but still firm to the bite.
Once the noodles are cooked to your desired consistency, turn off the heat and carefully drain them using a colander or strainer. Rinse the noodles under cold water to stop the cooking process and prevent them from sticking together. Set the cooked noodles aside.

2. Cook Chicken:

In a separate large pot or deep skillet, heat the vegetable oil over medium heat.
Add the minced garlic to the pot and sauté for about 1-2 minutes until fragrant and lightly golden.
Add the thinly sliced onions to the pot and continue to sauté until the onions are translucent and softened, stirring occasionally to prevent burning.
Once the onions are cooked, add the thinly sliced chicken breast to the pot. Season the chicken with salt and pepper to taste.
Cook the chicken for 5-7 minutes, stirring occasionally, until it is fully cooked through and no longer pink in the center. The chicken should be tender and juicy.

3. Combine Ingredients:

Once the chicken is cooked, add the cooked noodles to the pot with the chicken and onions.
Using tongs or a wooden spoon, gently toss the noodles with the chicken and onions until they are evenly combined.
Allow the noodles to heat through for a few minutes, absorbing the flavors of the chicken and onions. Adjust the seasoning with salt and pepper if necessary.

4. Serve:

To serve the Nepali Chicken Thukpa, ladle the hot soup into individual serving bowls.
Garnish each bowl with fresh cilantro leaves or chopped green onions for a burst of color and flavor.
Serve immediately while hot, accompanied by your favorite condiments such as chili flakes, soy sauce, or lime wedges for added zest.

Per serves

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