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Sanjeev Mainali


Chau-menI’ve been living away from the family home for almost half of my life now. When I left, noodles become my staple and I still eat them two or three times a week.

They’re quick to prepare, delicious, healthy and filling.



400g spaghetti noodles                               2 tsp dark soy sauce

200g chicken breast, sliced in half              4 tbsp cooking oil

150g cabbage, finely sliced about               1 chicken stock cube dissolved

3-5cm long                                                  in 50 mls hot water

1 green pepper, finely sliced                       A squeeze of tomato puree

1 carrot, finely Sliced about 3-cm long       Salt to taste

4 spring onions, finely chopped



  • Boil the chicken over a medium heat for 5 minutes.
  • Slice into strips and set aside.
  • Boil the noodles in hot water over a medium heat for about 10 minutes or until al dente. Rinse in cold water, drain and set aside.
  • Heat the oil and stir the chicken for 1 minute.
  • Add the vegetables, chicken stock and salt to taste and stir fry another minute.
  • Add the noodles, soy sauce and tomato puree and mix thoroughly. Stir fry for two more minutes, sprinkle with spring onions and serve.