Chicken Chow Mein (West ndian Style)

Chicken Chow Mein (West ndian Style)
  • 1 (8 ounce) package egg noodles
  • 1/2 cup vegetable oil for frying, or as needed
  • 2 chile peppers, chopped
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 (1 1/2 inch) piece ginger root, cut into strips
  • 5 tablespoons dark soy sauce
  • 2 skinless, boneless chicken breast halves, chopped
  • 1 green bell pepper, cut into strips
  • 2 large carrots, cut into strips
  • 1 tablespoon ground white pepper
  • 5 tablespoons dark soy sauce
  • 1/4 cup chopped fresh cilantro, or more to taste
  • salt to taste (optional)
  • 4 green onions, finely chopped


  1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  2. Heat vegetable oil in a large pot over medium heat. Add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. Add 5 tablespoons dark soy sauce; fry for 1 more minute.
  3. Cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. Add green bell pepper and carrots and cook until softened, about 5 more minutes.
  4. Gently fold noodles into chicken mixture. Mix in white pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. Sprinkle with green onion to serve.

03/25/2018
Chicken Chow Mein (West ndian Style), recipe PT15M PT1H 5 455 calories

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