Thin egg noodles stir-fried with cabbage, carrots, bok choy, and chicken in soy sauce and garlic, showcasing Guyana's Chinese culinary influence.
Ingredients
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400g thin egg noodles
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300g chicken breast, sliced
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2 cups cabbage, shredded
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1 carrot, julienned
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2 stalks bok choy, chopped
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1 onion, sliced
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4 cloves garlic, minced
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp sesame oil
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2 tbsp vegetable oil
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1 wiri wiri pepper, minced
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2 stalks scallion, sliced
Instructions
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1
Cook noodles according to package directions until just al dente. Drain, rinse with cold water, and toss with sesame oil.
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2
Heat vegetable oil in a wok over very high heat until smoking. Add chicken and stir-fry three minutes until cooked through.
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3
Add garlic, onion, and wiri wiri pepper. Stir-fry one minute until fragrant and onion begins to soften.
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4
Add cabbage, carrot, and bok choy. Toss constantly for two minutes until vegetables are bright and slightly wilted.
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5
Add noodles, soy sauce, and oyster sauce. Toss vigorously for two minutes, ensuring sauce coats every strand.
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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.