Guyanese Chow Mein

Don’t let the name fool you, this isn’t your run of the mill Chinese variety from Panda Express or any other restaurant back in the States, rather it’s wholly Guyanese. (Granted, I never made chow mein back home, but I can imagine it may be slightly different.) It’s fairly easy (minus the time consuming prep) to make (though it may appear complicated) and it’s extremely cheap and will feed us for a few days. It is a great "go to" dish, but sometimes we need to mix it up. As Sara says, “I don’t want feel like we’re in a food rut” so we constantly want to try new things for no one likes being in ruts, especially of the culinary kind.

Package of dried egg noodles (usually from Champion or a factory on the West Demerara)
5 cloves of garlic
1 to 2 onions (if you want)
Scallions (or shallot)
4 Sweet Peppers
Some Pak Choy (Bok Choy)
A carrot
Rinsed Corn from a can
A bit of Broad Leaf Thyme
A bit of Ginger (if available)
Some pinches from a package of Chow Mein Seasoning (a blend of Paprika, Salt, Garlic Powder, Black Pepper, Spice, Herbs)
Salt or Soy Sauce (if it’s available.)
Pepper.

(If you want a protein you can use Tofu, (Soy Chunks here), or any kind of meat besides fish.)

*Sometimes I try to add a bit of flavor here and there with some cumin or curry powder, but recently we’ve left these out in order to have the ingredients sing for themselves with the Chow Mein Seasoning being the primary spice. They also have "Chinese Sauce" here which Tony uses when he makes it. Moreover, if all these ingredients aren’t available at your site, the recipe can be simplified to what you have available.

Heat up water for the noodles, when it’s boiling or fairly hot put the noodles in. Drain and set aside the noodles when they’re done.

Dice up the onion, garlic, peppers, and scallions and leave them in their separate piles. Grate the carrot and a little ginger, slice up the thyme and Pak Choy (what they call it here).





(If using a protein sauté it in the Kaharee first, and with soy chunks add some seasoning (whether it be chow mein or your own blend. And then the onion, garlic, and pepper)

Put some oil in the Kaharee or pan and when it’s hot sauté the onion, garlic, and peppers for a few minutes. (If using meat add these as you’re cooking it. )

Add the ginger and thyme, and some seasoning to the sauté, stir it all together.

After a minute or so, add the Pak Choy, carrots, and corn and mix it all up, stirring constantly.

Add your noodles stirring it in to the heated mixture. Add more seasoning, trying to coat everything.

Stir in some soy sauce.

Heat up and Serve.

This isn't the best picture but you get the point. I will see if I take a better one.