Entree: Guyana – Guyana Style Chowmein (Guyanese stir‑fried egg noodles with seasoned chicken and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 12 oz (340 g) fresh or dried egg noodles (or Chinese chow mein noodles)
- 1 lb (454 g) boneless skinless chicken thighs, thinly sliced
- 2 tbsp (30 ml) light soy sauce, divided
- 1 tbsp (15 ml) dark soy sauce (optional for color)
- 1 tbsp (15 ml) vegetable oil for marinade
- 2 tbsp (30 ml) vegetable oil for stir‑frying
- 2 cloves garlic, minced (about 8 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cups (140 g) green cabbage, thinly sliced
- 1 large carrot, julienned (about 4 oz / 115 g)
- 3 scallions (green onions), sliced (about 45 g) plus extra for garnish
- 1 cup (100 g) bean sprouts (optional)
- 2 large eggs (approx. 100 g), lightly beaten
- 1 tsp (5 g) sugar
- 1 tsp (5 g) white or black pepper
- 1–2 tsp (5–10 ml) sesame oil
- 1 tbsp (15 ml) rice vinegar or white vinegar (optional)
- 1 small hot pepper (Scotch bonnet or pepper sauce), finely chopped (optional)

Instructions

1. Cook the egg noodles according to package instructions until just al dente. Drain, rinse under cold water, toss with 1 tsp (5 ml) vegetable oil to prevent sticking, and set aside.
2. In a bowl combine the sliced chicken with 2 tbsp (30 ml) light soy sauce and 1 tbsp (15 ml) vegetable oil. Let marinate 10–15 minutes while preparing vegetables.
3. Heat a large wok or heavy skillet over high heat. Add 2 tbsp (30 ml) vegetable oil. When hot, add the marinated chicken and stir‑fry until just cooked through and beginning to brown, 3–4 minutes. Remove chicken to a plate.
4. Add a little more oil if needed, then stir‑fry the onion, garlic, and ginger 1–2 minutes until fragrant. Add the carrot and cabbage and stir‑fry 2–3 minutes until vegetables are crisp‑tender.
5. Push vegetables to one side, pour the beaten eggs into the empty side of the wok and scramble quickly until set. Mix eggs into the vegetables.
6. Return the chicken to the wok along with the cooked noodles, scallions, and bean sprouts. Add remaining 1 tbsp (15 ml) light soy sauce, dark soy sauce if using, sugar, pepper, sesame oil, and vinegar. Toss everything together over high heat until well combined and heated through, 2–3 minutes. Add chopped hot pepper or a dash of pepper sauce to taste.
7. Taste and adjust seasoning with extra soy sauce, pepper, or a little more sesame oil. Serve immediately garnished with sliced scallions.