While Chow Mein might sound like a stretch for the South American dinner table, Guyanese love this dish with a passion. It’s not a straight up copycat operation, however – they add plenty of unique touches, to make Chow Mein their own. For example, although they prepare it with soy sauce, they call the soy sauce “Chinese Cassareep” – a nod to the locally prepared cassava based juice that they douse on almost everything. Also, they slather it with a scorching hot sauce made from habeneros. One popular brand is called Matouks.
When it comes it ingredients, they often add green beans (or long beans), peas and other simple vegetables. Bok Choi is a big hit as well. The noodles can be round or flat, although round is more common (except in homes where the wrong package of noodles is purchased. Yes, I did that). In all seriousness, as long as you make this dish with egg noodles, you are good to go. Just be sure to top with some firey hot sauce. Caribbean-style.
Optional? Serve it with Curried Chicken Kabobs [recipe].
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 10 minutes |
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While Chow Mein might sound like a stretch for the South American dinner table, Guyanese love this dish with a passion. It’s not a straight up copycat operation, however – they add plenty of unique touches, to make Chow Mein their own. For example, although they prepare it with soy sauce, they call the soy sauce “Chinese Cassareep” – a nod to the locally prepared cassava based juice that they douse on almost everything. Also, they slather it with a scorching hot sauce made from habeneros. One popular brand is called Matouks.
When it comes it ingredients, they often add green beans (or long beans), peas and other simple vegetables. Bok Choi is a big hit as well. The noodles can be round or flat, although round is more common (except in homes where the wrong package of noodles is purchased. Yes, I did that). In all seriousness, as long as you make this dish with egg noodles, you are good to go. Just be sure to top with some firey hot sauce. Caribbean-style.
Optional? Serve it with Curried Chicken Kabobs [recipe].
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Ingredients
For the quick marinade:
- 1 tsp Chinese five-spice
- 1 Tbsp soy sauce
For the stir-fry
- 3/4 lb pork , cut into small pieces
- 8-10 oz egg noodles (or angel hair pasta)
- 5 oz baby bok choy , sliced thinly
- 1 small onions , sliced thinly
- soy sauce , as needed
- 1 cup long beans (sliced) – OR –
- 1 cup green beans (sliced)
Garnish:
- 3 green onions , cut into 1″ pieces
- 2 eggs , beaten, cooked, and cut into strips
Servings: people
Units:
Instructions
- First, cook the noodles according to package instructions.
- Next, add soy sauce and Chinese Five Spice to pork. Set aside, in refrigerator, until needed.
- Prep all ingredients.
- Heat oil in a wok or large skillet up over high heat. Make sure it’s screaming hot. Add meat and stir constantly. It’ll get nice and brown.
- Next, toss on the garlic and then the onions, cooking each for about 30 secondst. The name of the game is to keep stirring.
- Toss on the green beans and bok choy. If you want your green beans soft, add them first and then add the bok choi. I like a little crunch for contrast.
- Keep cooking to desired doneness. When everything’s looking “about right” season to taste with soy sauce and pepper.
- Toss the noodles on top and give everything a good mix. If it seems a bit dry, loosen it up with a sprinkle of water (or even better, cooking water from the noodles). Remove from heat and set aside.
- Next, beat two eggs and cook in a large pan with some oil, making a very thin omelet, almost like a crepe. Roll into a tube and cut into strips.
- Plate up the Chow Mein noodly goodness with a sprinkle of the omelet and green onions. This is happiness on a plate, Guyanese Style.