LivingHalal

Afghan/Desi/Chinese Chicken Noodle Mix

Created by Chef S.

Instructions:

Onions (fry with a little bit of vegetable oil)

After they look a bit brown and caramelized, add a little bit of blended garlic, blended diced peppers, and blended ginger. Right after you stir it once or twice, you add the marinated chicken. (Marinate the pieces of chicken breast with soy sauce, teriyaki sauce, salt, red pepper, and chicken masala.)

Add a little water to it so that it isn’t dry since very little oil is used. Then add very very little salt, a little more red pepper, chicken masala, soy sauce, and then stir. Then add water to it, soy sauce, and teriyaki sauce again. The water/sauce is most important because you mix it with everything to give it the flavor, so you need to make sure you have enough water for your spaghetti, pasta, noodles, etc. Then just let the chicken cook in it for a while till it is ready. You will have to keep adding a little more water in case some of it goes away while chicken is still cooking. The more water you add, the more soy sauce, teriyaki, spices, and everything else you add to keep the flavor balanced. You just need to keep tasting the water to make sure it has the right and balanced taste insha’Allaah.

(Be sure to check on the chicken being cooked or not. Have a volunteer sibling or someone in the family always check if your meat is ready).

I use pasta because the first time this was made was on accident and I didn’t have anything but pasta and now I just use pasta every time. You can use any type of spaghetti or even shells, anything.

Have the pasta cooking on the side insha’Allaah and make the pasta how you would make any other pasta.

In the end, once it is all cooked, combine it and mix it all together and then you will have this dish ready insha’Allaah.

Note* There is no measurement of spices and everything, just do what suits your taste of food best insha’Allaah.