Guyanese Chow Mein

Name: Guyanese Chow Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Guyanese
Ingredients: 400g thin egg noodles; 300g chicken breast, sliced; 2 cups cabbage, shredded; 1 carrot, julienned; 2 stalks bok choy, chopped; 1 onion, sliced; 4 cloves garlic, minced; 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 2 tbsp vegetable oil; 1 wiri wiri pepper, minced; 2 stalks scallion, sliced

Chow Mein (CHOW-mine)

Stir-Fried Noodles with Vegetables

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 430 kcal

Thin egg noodles stir-fried with cabbage, carrots, bok choy, and chicken in soy sauce and garlic, showcasing Guyana's Chinese culinary influence.

Nutrition & Info

Protein 24.0g

Carbs 52.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ egg ⚠ soy

Equipment Needed

wok or large skillet tongs cutting board

Presentation Guide

Vessel: large serving plate

Garnishes: scallion, sesame seeds

Accompaniments: pepper sauce, lime wedge

Ingredients

400g thin egg noodles
300g chicken breast, sliced
2 cups cabbage, shredded
1 carrot, julienned
2 stalks bok choy, chopped
1 onion, sliced
4 cloves garlic, minced
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
1 wiri wiri pepper, minced
2 stalks scallion, sliced

Instructions

1
Cook noodles according to package directions until just al dente. Drain, rinse with cold water, and toss with sesame oil.
2
Heat vegetable oil in a wok over very high heat until smoking. Add chicken and stir-fry three minutes until cooked through.
3
Add garlic, onion, and wiri wiri pepper. Stir-fry one minute until fragrant and onion begins to soften.
4
Add cabbage, carrot, and bok choy. Toss constantly for two minutes until vegetables are bright and slightly wilted.
5
Add noodles, soy sauce, and oyster sauce. Toss vigorously for two minutes, ensuring sauce coats every strand.
6
Garnish with scallion and serve immediately while noodles are hot and slightly charred from the high heat.

💡

Did You Know?

Guyanese chow mein is distinctly different from Chinese or American versions, using local wiri wiri pepper and a unique seasoning balance.

Chef's Notes

Equipment Tips

wok or large skillet
tongs
cutting board

Garnishing

scallion, sesame seeds

Accompaniments

pepper sauce, lime wedge

The Story Behind Guyanese Chow Mein

Chinese immigrants arrived in Guyana in the 1850s as indentured laborers and brought their wok cooking traditions. Over generations, Chinese-Guyanese cuisine evolved into its own category, blending Cantonese techniques with Caribbean ingredients. Chow mein became one of the most popular crossover dishes, adopted by all ethnic groups and now considered quintessentially Guyanese.

🕐 Traditionally enjoyed lunch or dinner any day 📜 Origins: Chinese-Guyanese 19th century

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