There has been some debate about how this seemingly Chinese dish ended up in Guyanese cooking. There are basically two sides: that chow mien is not actually Chinese, but Chinese inspired in the west, sort of like chimichangas in Texas. The other side holds that Chinese immigrants brought chow mien to Guyana. Whatever the case, this dish is a favorite meal for kids or large gatherings, and even picnics!
- 2 tbsp peanut or corn oil
- 1 lb chicken breast, cut into 1 inch pieces
- ½ tsp garlic salt
- 1 tbsp soy sauce
- 1 onion, chopped
- 1 green onion, chopped
- 2 cloves garlic, finely chopped
- 1 sprig thyme, finely chopped
- 1 hot pepper, seeded and minced
- 1 stalk celery, finely chopped
- 1 shallot, chopped
- 1 tsp tomato paste
- ½ cup cooked green beans, cut into ½ inch pieces
- ½ cup diced cooked carrots
- 2 tbsp water
- 8 oz egg noodles, cooked, drained, and rinsed.
Heat oil in a large saucepan or wok over high heat and stir fry chicken with garlic salt until browned on all sides. Stir in soy sauce. Add onions garlic, thyme, hot pepper, and celery and stir fry until onions are cooked but slightly crispy. Add tomato paste, beans, carrots, salt to taste, and water. Reduce heat to low and cook for 4 minutes. Add noodles and combine well. Serve hot.