Guyanese Chow Mein Fried Noodles

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Guyanese Chow Mein is a vibrant stir-fried noodle dish shaped by Chinese indentured immigrants and adapted with Caribbean flair. Egg noodles are briefly boiled then pan-fried with tender chicken, crisp cabbage, carrots, and bell peppers tossed in a savory soy-oyster sauce. It's the heart of every Guyanese street-party table and Sunday lunch counter.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 7 gSugar
• 30 gProtein
• 920 mgSodium
• 640 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 55 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the noodles

• 8 oz thin egg noodles
• 6 cups water
• 1 tsp salt
• 2 tbsp vegetable oil, divided

For the chicken

• 1 lb boneless skinless chicken breast, thinly sliced
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp black pepper

For the vegetables

• 3 cups shredded green cabbage
• 2 medium carrots, julienned
• 1 red bell pepper, sliced thin
• 1 small onion, sliced
• 4 garlic cloves, minced
• 1 scotch bonnet pepper, pierced (optional)
• 4 scallions, cut into 2-inch pieces

For the sauce

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1/2 tsp white pepper

Directions

1. Bring 6 cups of salted water to a rolling boil, add the egg noodles, and cook for 2-3 minutes until just pliable but still firm. Drain, rinse under cool water, toss with 1 tablespoon of oil, and set aside.
2. Toss the sliced chicken with soy sauce, cornstarch, and black pepper in a bowl; let it sit for 5 minutes while you prep the vegetables.
3. Heat 1 tablespoon of oil in a large wok or deep skillet over high heat. Add the chicken in a single layer and sear for 2-3 minutes until just cooked through, then push to one side of the pan.
4. Add the onion, garlic, and scotch bonnet to the empty side and stir-fry for 30 seconds until fragrant. Toss in the carrots, bell pepper, and cabbage and stir-fry for 2 minutes until crisp-tender.
5. Pour the sauce mixture over the vegetables and chicken, then add the drained noodles on top. Toss everything together using two spatulas for 2-3 minutes until the noodles are evenly coated and heated through.
6. Drizzle the sesame oil over the noodles, scatter the scallions on top, and give it a final toss. Remove and discard the scotch bonnet before serving.
7. Pile the chow mein onto a large platter and serve hot, ideally alongside pepperpot or a cold sorrel drink.

Cook’s Notes

• Do not overcook the noodles in the boiling water; they will finish cooking in the wok. Al dente is key.
• For authentic Guyanese style, the noodles should develop slight char on the edges from the high heat, so resist the urge to keep stirring constantly.
• Swap the chicken for shrimp, char siu pork, or a mix of all three depending on what is available at the market.
• Ketchup is a surprising but classic Guyanese addition that adds a touch of sweetness and color; omit if you prefer.

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