Chow Mein (Guyanese Style)

  • Total time - 45 minutes
  • Prep and Chopping - 20 minutes
  • Cooking - 25 minutes
  • Servings: 4
  • Country: Guyana
Dark, rich Guyanese Chow Mein noodles mixed with chicken, carrots, and green beans, served on a plate.

Cassareep and Green Seasoning are key to the authentic Guyanese flavor. Cassareep gives the stew a deep color and a complex savory-sweet/smoky note, while Green Seasoning provides a herbaceous and spicy marinade for the meat.

For the noodles, the 'chow mein' or 'lo mein' type is used—thicker, wheat noodles that absorb the thick sauce well.

Ingredients

Main Ingredients

  • 500 g boneless chicken thighs or breast, cut into strips
  • 350 g chow mein / lo mein noodles (dried)
  • 3 Tbsp vegetable oil
  • 0.5 piece white cabbage head, finely shredded
  • 1 piece carrot, julienned (thin strips)
  • 1 cup Chinese long beans (bora) or green beans, cut into 2 cm pieces
  • 4 pieces scallions (green onion), chopped

For the Marinade and Sauce

  • 2 Tbsp Green Seasoning (Caribbean herb paste)
  • 3 Tbsp light soy sauce
  • 2 Tbsp dark soy sauce
  • 1 Tbsp Cassareep (cassava sauce)
  • 1 Tbsp Oyster Sauce
  • 1 tsp ground ginger or fresh grated
  • 0.5 tsp Chinese 5 Spice
  • 1 tsp sesame oil

Instructions

Step 1: Marinating and Preparing Noodles

Cut the meat into strips. In a bowl, mix it with Green Seasoning, 1 Tbsp of light soy sauce, 1 tsp of sesame oil, and a pinch of Chinese 5 Spice. Let it marinate for at least 20 minutes.

Cook the chow mein noodles according to package directions. Drain and immediately rinse with cold water to stop the cooking process. Toss with a little sesame oil and set aside.

Step 2: Cooking Meat and Vegetables

In a large wok or deep skillet, heat 2 Tbsp of vegetable oil over medium-high heat.

Add the marinated meat and sear it (do not let it stew, but brown it). Remove the meat and set aside.

Add the remaining vegetable oil. Add the tougher vegetables (carrots and beans) and stir-fry for 3 minutes. Then add the cabbage and stir-fry for another 2 minutes. The vegetables should remain slightly crunchy (al dente).

Step 3: Creating the Sauce and Mixing

To the wok with the stir-fried vegetables, add the remaining soy sauce (dark and light), Oyster Sauce, Cassareep, ginger, and Chinese 5 Spice. Stir quickly to heat the sauce and release its aroma.

Return the seared meat to the wok.

Add the cooked and reserved noodles. Use tongs or two spoons to vigorously toss everything, ensuring all the noodles are evenly coated with the dark sauce.

Cook for another 2–3 minutes until the sauce is absorbed and the noodles are piping hot.

Step 4: Serving

Remove from heat and fold in the chopped scallions. If you desire a spicier taste, you can add a little hot sauce (e.g., Wiri Wiri).

Serve hot. Guyanese people traditionally serve Chow Mein with rice on the side as well.