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Creamy Chicken Keema Noodles Recipe

Prep Time: 10 min | Cooking time: 20 mins


For the Noodles

  • 1 pack of Blue Tribe Plant Based Chicken Keema
  • 1 tbsp oil
  • 6-7 cloves of garlic, minced
  • 1 large onion, finely chopped
  • 1.5 cups of chopped zucchini
  • 1.5 cups of blanched broccoli
  • ½ cup each of red & yellow bell peppers
  • 200gms of boiled noodles
  • Salt, if needed


For the Sauce

  • 1/4th cup soy sauce
  • 3 tbsps of apple cider vinegar
  • 1.5 tbsps of sesame oil
  • 2 tbsps of schezwan sauce
  • 5-6 tbsps of creamy nut butter
  • 1.5 tbsps of sugar
  • 1/4th cup water



      • Whisk all the ingredients for the dressing and set aside.
      • Add 1 tbsp oil to a pan and add in the minced garlic and saute till aromatic. Now add in the finely chopped onion & saute till translucent. Add in the zucchini and saute on high heat for 2-3 minutes. Now add in the blanched broccoli and toss. Now add in 1 pack of Blue Tribe Plant Based Chicken Keema and break apart with your spatula. Mix well to combine and add a dash of water. Cook on high heat for 3-4 minutes and toss occasionally. Add in the bell peppers and toss again.
      • Pour in the dressing and add in the boiled noodles and mix again.
      • Cook on medium heat for 5-6 mins till flavours are infused. Add salt if needed.
      • Enjoy!


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