Soy Keema Noodles with Mustard Greens

Nepali-Style Soy Keema Noodles with Mustard Greens, Vegan friendly

This plant-based twist on the classic keema noodles uses soy mince to create a protein-rich, flavorful dish. The addition of mustard greens adds a fresh, earthy touch, making it a wholesome and satisfying meal.

Recipe for Soy Keema Noodles with Mustard Greens

Ingredients:

Noodles: 300g, boiled and drained

Curried Soy Mince

• Soy Mince: 1 cup, soaked in hot water and drained
• Mustard Greens (Rayo Ko Saag): 1 cup, chopped
• Garlic: 4 cloves, minced
• Ginger: 1-inch piece, minced
• Onion: 1 medium, finely chopped
• Capsicum: 1 small, julienned
• Carrot: 1 small, julienned
• Spring Onion: 2, chopped
• Tomato Paste: 2 tbsp
• Turmeric Powder: 1/4 tsp
• Cumin Powder: 1/2 tsp
• Coriander Powder: 1/2 tsp
• Red Chili Powder: 1/2 tsp (adjust to taste)
• Salt and Pepper: To taste
• Lemon Juice: 1 tsp
• Oil: 2 tbsp (preferably mustard oil for a Nepali touch)

Chili Oil: 1 tbsp (optional, for garnish)

Chili Oil for Keema Noodles and Dan Dan Noodles

Ingredients:

• Vegetable Oil: 1/2 cup
• Sesame Oil: 2 tbsp (for extra depth of flavor)
• Dried Red Chilies: 6–8 whole, broken into smaller pieces (adjust to your spice level)
• Chili Flakes: 2 tbsp
• Garlic: 4 cloves, finely minced
• Ginger: 1-inch piece, minced
• Star Anise: 1 (optional, for aroma)
• Cinnamon Stick: 1 small
• Cloves: 2-3 (optional, for added warmth)
• Timur Peppercorns: 1 tsp (for a numbing heat, optional) , This will take yo Nepal
• Soy Sauce: 1 tsp (optional, for a touch of umami)
• Sugar: 1 tsp (optional, to balance the heat)

Instructions:

1. Prepare the soy keema:
2. Stir-fry vegetables:
3. Combine noodles and soy keema:
4. Finish and serve:

Tips for Serving:

This dish pairs beautifully with a side of Pickled Radish | Purano Achar or Nepali Achar (Tomato Chutney) for an extra burst of flavor.

It's hearty, nutritious, and perfect for a vegan or vegetarian Nepali meal!