Lunches
Guyanese Chowmein
The Quirky Foodster Team
Ingredients
- 300g (10 oz) fresh or dried chowmein noodles
- 200g (7 oz) chicken breast, thinly sliced
- 1/2 cabbage, shredded
- 1 carrot, julienned
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 30ml (2 tbsp) soy sauce
- 15ml (1 tbsp) ketchup
- 10ml (2 tsp) oyster sauce
- 1 wiri wiri pepper, minced (optional)
- 30ml (2 tbsp) vegetable oil
- 3g (1 tsp) sugar
Method
- Boil noodles according to package directions until just tender; drain, toss with a little oil to prevent sticking.
- Heat oil in a wok over high heat, stir-fry chicken until cooked through, about 5 minutes; remove and set aside.
- In the same wok, stir-fry garlic, cabbage, carrot and pepper for 3-4 minutes until just softened.
- Return chicken to the wok, add noodles, soy sauce, ketchup, oyster sauce, sugar and chili.
- Toss everything together over high heat for 3-4 minutes until well combined and slightly charred at the edges.
Introduction: Guyanese chowmein reflects the country's significant Chinese-Guyanese community, descended from 19th-century indentured labourers.
Cultural Background: Guyanese chowmein reflects the country's significant Chinese-Guyanese community, descended from 19th-century indentured labourers. Distinct from Chinese-American or Chinese-Chinese versions, it has a distinctively sweet-savoury, ketchup-and-soy-tinted profile and is a lunchtime staple islandwide.
Tips: Keep the heat high throughout for the characteristic wok-fried flavour. Slightly undercook the noodles when boiling, as they finish cooking in the wok.
Variations: Substitute shrimp or beef for chicken. Add a scrambled egg folded through at the end for extra richness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a hot skillet or wok with a splash of water for 3-4 minutes; microwave reheating will soften the noodles further.
Nutrition: Approx. 480 kcal, 26g protein, 55g carbohydrate, 16g fat per serving.
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