Guyanese chow mein
A traditional Guyanese dish that reveals a fusion of Asian influences.
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Guyanese Chow Mein
We Are Never Full
Amy and Jonny Seponara-Sills (Amy’s American, Jonny’s English) run the food blog We Are Never Full. Through recipes, anecdotes and podcasts, it chronicles their borderline obsession with food from meals made at home to travels studiously built around the search for authentic regional and national dishes from all over the world.
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1 x 12-ounce package of Guyanese chow mein noodles
1/2 lb. thinly sliced beef, chicken or whole medium shrimp
3 cloves garlic, finely sliced
1/2 onion sliced thinly
1/2 sweet bell pepper, sliced
1 hot pepper, warri-warri or similar medium-hot type, seeds removed, finely diced
1/2 teaspoon Caribbean curry powder (not strictly traditional, but a delicious addition)
2 tablespoons dark soy sauce
2 eggs, whisked
2-3 spring onions (eschallots), cut into 1 inch batons
(optional, but traditional) butternut or other firm bright fleshed squash
(optional, but traditional) green peas or long beans
2 tablespoons peanut or vegetable oil
1 tablespoon water mixed with 1/2 teaspoon corn starch
Boil noodles in abundant salted water for 6 minutes or until fully cooked
Heat wok to high, add half oil and cook whisked eggs, chopping them with spatula until fully cooked
Remove from wok and reserve.
Add remaining oil, and after 5 seconds, add bell peppers.
Cook on high heat stirring regularly for 2 minutes until they start to wilt a little.
Add onions, garlic and hot pepper and cook for another minute before adding meat/poultry/shrimp
Cook meat until done before adding soy sauce, sprinkling on curry powder and 1 tablespoon of water mixed with corn starch.
Stir well before quickly adding reserved noodles, peas and spring onions.
Continue to stir until all noodles are well coated with sauce.
Jonny and Amy Seponara-Sills blogs at We Are Never Full.
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