In the West Indies we eat chicken chow mein with lots of chile. It's usually served with plain rice. This dish has tons of flavor and is a bit different from what you'd get in a Chinese restaurant.
Preparation Time
35 mins
Cooking Time
25 mins
Total Time
60 mins
Calories
380 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
1 clove garlic, minced
1 onion, finely chopped
1 (8 ounce) package egg noodles
1 green bell pepper, cut into strips
1 pinch salt to taste
1 tablespoon ground white pepper
2 skinless, boneless chicken breast halves, chopped
