Chauchau is a very popular food in Nepal, and there are a variety of Chau Chau dishes that are commonly eaten in the country. They are often served as a snack or as a part of the main meal and are available in many different forms.
Chauchau are a type of food made from wheat, rice, or other grains and are shaped into long, thin strands. They are a staple food in many cultures worldwide and are commonly consumed as a part of the main meal or as a snack.
There are many different types of noodles, including pasta, udon, soba, ramen, and vermicelli, to name a few. They can be made fresh or dried and can be found in a variety of shapes, sizes, and colours.
Noodles are often served in soups or stir-fried with vegetables and meat and can be flavoured with various sauces and seasonings.
In general, Chauchau often served with a variety of vegetables and meats and are often accompanied by spicy sauces or soups. They are a popular food in both urban and rural areas of the country and are enjoyed by people of all ages.
Chauchau are widely available in Nepal and can be found at roadside stalls, markets, and restaurants throughout the country. They are a popular and convenient food option and are enjoyed by many people in Nepal as a quick and tasty meal.
Nepalese Street-Style Chicken Noodles/Chauchau Recipe
- 150 gm Chauchau (Just the right amount for two)
- 250 gm Boneless Chicken, thinly sliced into 2” strips
- Cabbage (finely sliced, 1 cup)
- Carrots (juliennes style cut, 1 cup)
- Green Bell Pepper (Capsicum, sliced fine, 1 cup)
- Sliced Garlic (5 cloves)
- Spring Onion Greens (2 tablespoons)
- Spring Onion Whites (2 tablespoons)
- Broccoli Florets (100gms)
- Red Pepper (Juliennes cut, 1.5 cups)
- Garlic (2 teaspoons, chopped)
- Refined Oil (2 tablespoons)
- Salt for seasoning (1/4 teaspoon)
- Pepper Powder (1/4 teaspoon)
Dark Soy Sauce – 2 teaspoon
Red Chili Sauce – 3 teaspoon
Oyster Sauce – 2 teaspoon
Finely Slice the garlic cloves, green peppers, and carrots and shred the cabbage.
Cut off the white and green sections of scallions (spring onions)
Grate 2 to 3 garlic cloves and finely chop the garlic cloves.
Red pepper and Carrots are julienne cut while broccoli florets are taken out.
Marinate the chicken strips with the procedures below:
Preparation for Marinated Chicken
- 250 gm chicken (Boneless, cut into thin 2 ” strips)
- Marinated With:
- Pepper Powder 1/4 tablespoon
- Salt (1 tablespoon)
- Vinegar (1 tablespoon)
- Soy Sauce (1 tablespoon)
- Baking Soda (1/4 tablespoon)
- Set aside the meal for marination. Duration of the interval, a minimum of 30 minutes if you want the best of it.
How to Boil the Chau chau, if you ask?
- Heat about 1.5 litres of water and boil it under high heat. After the water boils, drop the Chau chau and lightly stir them to open up.
- “Al dente” is the term definitive of what we require after the Chauchau are boiled over 2 to 3 minutes.
- Drain the water in a colander and wash the noodles with cold water to stop them from cooking.
- Add a teaspoon of oil to coat the noodles so they are not sticky.
- Let it aside.
Preparation for Chauchau
- Firstly, begin by heating the oil; add about 1.5 teaspoons of oil to the wok and let it heat. After it’s heated, put the sliced Garlic and give it a gentle stir.
- Secondly, drop the marinated chicken and stir fry for 3 to 4 minutes and keep steering until the pieces turn a bit brown.
- Sprinkle the spring onion whites and continue stirring for about 15 seconds on high heat.
- Add the carrot juliennes and stir for over 30 seconds on high heat. Then, the cabbages are evenly dropped, accompanied by Green Bell Pepper (Capsicum) and given a stir.
- Grab a pinch of salt and shower it over; next, add a pinch of pepper powder, and we will stir for over a minute on high heat.
- Now we are tossing the boiled Chauchau and combining them together. For it is a better mix that serves you your flavour to fix.
- Lastly, add dark soy sauce, green chilli sauce, white Vinegar and Red chilli Sauce and mix them well together. Toss them well and add sprinkle Spring Onion greens and Vwa-lah with a little mix; best served hot, your dish is ready to go.
Nepali Style Chicken Hakka Noodles
How to Prepare Chicken Hakka Noodles, Nepali-style
The recipes and standard procedure for preparing regular noodles vs Hakka noodles are similar. However, the difference between them is that Hakka noodles are deep and well fried to enrich flavorful palate.
- Chicken 100 gm
- Noodles (Precooked)
- Vinegar (1 Teaspoon)
- Soya Sauce (1 Teaspoon)
- Red Chilli Powder (1/2 Teaspoon)
- Black Pepper (1/2 Teaspoon)
- Salt (1 teaspoon)
- One Medium Sized Tomato
- Green Chilli
- Sunflower Oil
- Tomato Ketchup
- Vinegar – 1 Teaspoon
- Soya Sauce
-Finely shred the cabbage, slice the Onion and Jullienne, the Carrot and capsicum.
-Cut the tomatoes and fine chop the green chilli.
How to Boil the Chicken?
-Boil about 150 ml of water in a pot and put the meat.
-Then let it sore for about 5 minutes so the meat become tender and soft.
-Segregate the bones from the meat and station it aside.
Preparation for Noodles:
-Heat water of about 1 litre, turn up the heat and let it boil. After the water starts boiling, shower the noodles in the pot and stir them lightly, this will help the strands to open and spread up.
-Cook the noodles for over 1 to 2 minutes only, and make sure that the noodles do not become too soft and sticky. For Hakka noodles, the noodles are preferred half cooked for better taste.
-Thirdly, drain the water in a colander and rinse the noodles with cold water.
Nepali Style Hakka Noodles preparation:
- Pour 2 teaspoons of sunflower oil into a heated wok and let it heat up.
- Add the boiled chicken to the pan and sauté them till you can see it turn brownish/red.
- Thirdly, add sliced onions, cabbage, carrot, chilli and capsicum and stir them for a quality mix.
- After mixing the ingredients, the tomatoes are added and well stirred.
- After a minute of sautéing, shimmer 1/2 teaspoon of Black pepper, 1/2 red chilli powder and a pinch of salt (check for the right taste) and stir fry them for a while.
- Now, drop the Haka noodles in the wok and mix them properly. Tossing them will harbour a good combination of ingredients.
- Sauté and fry the noodles for 2 to 3 minutes before adding Soya Sauce (1 teaspoon), Vinegar (1 Teaspoon) and Tomato Ketchup (1 teaspoon).
- After adding the sauce, turn up the heat and sauté the noodles. The deeper it gets fried, the better Hakka Noodles become. The traditional Hakka noodles are preferred to be lightly dry and hot-served for their authentic taste.