Ke’Ke Noodles

Ke’Ke (Kay-Kay) Noodles is a new dish that is made using the Somali flatbread, sabaayad. It was invented in 1997 and made its debut in the first Safari, the first Somali restaurant in downtown Minneapolis. It has now become a staple menu item in many Somali restaurants around the world.

Ke’Ke Noodles started out at the Safari Restaurant as a breakfast favorite for cab drivers who were the main customers, but is now served at any time.

Chef Jamal Hashi shows us a vegetarian version but chicken or beef or can be added.


5 sabaayad
3 teaspoon of olive oil
3 cloves garlic, chopped
1 jalapeno chilli, chopped
¼ white onion, finely chopped
4 tablespoon spring onion, chopped
½ carrot, julienne
½ cup cabbage, shredded
½ red capsicum (red pepper), sliced
½ green capsicum (green pepper), sliced
2 teaspoon tomato paste
1 tablespoon vinegar
1 tablespoon soy sauce
¼ teaspoon salt
A small handful of coriander (cilantro), chopped


On cutting board roll the sabaayad very tight and cut into thin strips to for noodle like shapes. Keep aside.

Heat up the oil in a large pan and sauté the garlic and chili for about a minute

Add in the white onion and half of the spring onion and cook for two minutes or until lightly brown

Add the carrot, cabbage and capsicum until the vegetables start to shrink or release moist

Add the tomato paste, vinegar, soy sauce and salt and mix in well

Add prepared sabaayad strips, 2 tablespoons of chopped spring onions and mix gently.

Keep stirring until you get the consistency of al dente pasta

Serve Ke’Ke hot and dress it up with chopped coriander (cilantro).

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