A fast, flavourful after-work dinner with fresh ChowMein, sautéed chicken, and a tangy-savoury sauce.
Back in my youth, there was nothing faster and more delicious than a late night ChowMein, usually whipped up with whatever leftovers one can find in the fridge. I have had many a sausages and salad ChowMein, let me tell ya! As long as there’s noodles, fresh or dried, vegetables and meat, there’s a ChowMein in the making just waiting to be “whipped up”.
For the record, when I cook , I cook for me, I am my biggest critic and the biggest food snob. I love food, I love farmers, I love history and culture, and in the end what you will get here is clean, pure no-nonsense, no-additives food.
ChowMein is one of the most beloved cultural dishes in Guyanese homes, it’s a legacy of Chinese migration to the Caribbean that was adapted over generations. It’s comfort food and saucy, and packed with the goodness of cabbage, onions, and carrots, and proteined-up with chicken, beef, or shrimps.
This version is quick and nourishing, I made it with lean chicken breast, sautéed mushrooms, crunchy cabbage and carrots, all tossed together with soy, sesame, garlic, and the unmistakable touch of five spice and chilli oil. Served hot, it’s comforting. Served cold the next day? Still glorious.
For a more intricate dish, try my other chowmein recipe right here on the blog.
Sam Bacchus Kitchen Note: For the Sauce For the ChowMein 1. Make the sauce: In a small bowl, mix soy sauce, Worcestershire, chilli oil, five spice, sesame oil, and grated garlic. Set aside. Sam Bacchus Kitchen Note:
This recipe is made with whole ingredients and no artificial seasonings or pre-mixed shelf-sauces. Every flavour creation in my recipes are from organic-pure spices and sauces that I have spent time creating just so…just the way our ancestors cooked, just the way flavour was always meant to be.
Ingredients
• 1/3 cup soy sauce
• 1 tsp Worcestershire sauce
• 1 tbsp. vinegar
• 1 tsp chilli oil (with chili seeds)
• 1/2 tsp five spice powder
• 1 tsp sesame oil
• 2 cloves garlic, finely grated
Mix well and take 1 tablespoon to season the chopped chicken, save the rest for the ChowMein.
• 3 tbsps. olive oil
• 1 medium onion, sliced
• 2 small chicken breasts, sliced thinly and seasoned with 1 tablespoon sauce mix
• 1/2 tsp salt and black pepper
• 2 cups shredded cabbage
• 1 cup julienned carrots
• 2 cups sliced mushrooms (shiitake or button)
• 1 package fresh chowmein noodles (or use spaghetti as substitute)Instructions
2. Season chicken with salt and pepper and 1 tablespoon sauce, set aside.
3. Boil the noodles: Cook fresh ChowMein noodles according to package instructions. Toss with 1 tablespoon olive oil to prevent sticking.
4. Cook the chicken: In a large wok or sauté pan, add onions and heat oil, keep cooking until the onions are soft and sweetly charred. Add the seasoned chicken and sauté until lightly golden and cooked through. Remove and set aside.
5. Sauté the vegetables: In the same pan, add mushrooms, onions, and carrots. Sauté until just tender. Add cabbage last and toss to soften.
6. Combine everything except the noodles: Return the chicken to the pan, pour over the sauce, add the vegetables and toss everything well to coat. Let it fry for another 2–3 minutes to reduce and caramelise for extra flavour.
7. Add the noodles, remove from the heat, and use a pasta spoon to mix well. The claws are fantastic for incorporating the meat and vegetables without mushing the noodles.
8. Taste and adjust seasoning. Serve and enjoy! Notes
This recipe is made with whole ingredients and no artificial seasonings or pre-mixed shelf-sauces. Every flavour creation in my recipes are from organic-pure spices and sauces that I have spent time creating just so...just the way our ancestors cooked, just the way flavour was always meant to be.