Guyanese Chowmein

Origin: Born from the blending of Chinese immigrant traditions and Indigenous flair, Guyanese chow mein is stir-fried comfort.

It’s lo mein reimagined—bright with local herbs, rich with savory notes, and alive with that unmistakable island rhythm.

A dish of adaptation, joy, and bold, no-apology flavor.

Ingredients

“ We took their noodles and made them Guyanese.”

Noodles

1 pack linguine or other noodles

1 tablespoon sesame oil

Chicken and Marinade

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

1 tablespoon grated ginger

1 teaspoon brown mustard

1/4 teaspoon black pepper

1/2 teaspoon Chinese five spice

1/2 tablespoon dried thyme

3 cloves garlic, grated

1 teaspoon black pepper

3 tablespoons high-heat oil

1/4 cup coconut aminos, soy sauce, or tamari

1 onion, thinly sliced

1/3 green cabbage, shredded

1 carrot, julienned

1 cup green beans, cut into 2-inch pieces

Finishing

1 teaspoon Chinese five spice

4 green onions, finely chopped

1/4 cup coconut aminos, soy sauce, or tamari

1 tablespoon sesame oil

Sprinkle of crushed seaweed flakes

How The Alchemy Happens

Cook the noodles. Follow the instructions on the packet to cook the noodles al dente. Drain, add 1 tablespoon sesame oil, toss well, and set aside.

Season the chicken with thyme, garlic, ginger, mustard, black pepper, and Chinese five spice. Set aside and let marinate while you prep your vegetables.

Cook the Chicken: Add half the oil to a large skillet or wok over high heat. Add the seasoned chicken and sauté until fully cooked, about 10 minutes. Remove chicken from the pan and set aside.

Cook the Vegetables: Add the remaining oil to the wok or pan. Once hot, add onions and cook until translucent and soft. Add green beans and cook for 30 seconds, then add carrots and cook for another 30 seconds. Finally, add cabbage and cook for 30 seconds.

Return the chicken to the wok or pan. Toss quickly, stirring as little as possible. Add noodles and toss well, ensuring an even mixture of noodles, chicken, and vegetables. Let the noodles cook for about a minute.

Add the coconut aminos and toss once, then sprinkle in the Chinese five spice and seaweed flakes. Toss well to combine and cook for another minute. Remove from heat, add green onions and sesame oil, and toss again. Taste and adjust seasoning as needed.

Serve hot or cold with sliced cucumbers.

Note of interest: For authentic Guyanese flavor, add a couple of tablespoons of Casareep toward the end of cooking. Casareep is a thick, bittersweet syrup made from cassava by Indigenous peoples of the Caribbean and South America to preserve, flavor, and carry forward ancestral knowledge through food.