Guyanese Vegetable Chow Mein

chow mein noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

Welcome back to cooking with ash; introduce the dish and ingredients.

Chop onion, cilantro, red bell peppers, and carrots; mention that carrots can be grated, shredded, or diced.

Add dry thyme, fresh grated ginger, green seasoning, scallion, purple cabbage, and basil to the ingredients.

Use chow mein seasoning from the Chief brand and Flavor Mate garlic and herb seasoning, along with five-spice.

Prepare about 4-5 cups of water with salt for boiling the noodles; heat on the stove.

Show the sauces: soy sauce, mushroom flavor soy sauce, and Chinese sauce; mention they can be substituted with any brand.

Wait for the water to come to a rolling boil; add salt to the boiling water.

Break chow mein noodles in half and add them to the boiling water along with chopped carrots to steam them together; boil for about 6-7 minutes.

Check noodle readiness by pressing a noodle; if it splits in two, it's ready; strain the noodles.

Heat about 3 tablespoons of vegetable oil in a large skillet.

Add chopped celery, cilantro, ginger, red bell pepper, and basil to the skillet; stir-fry until fragrant.

Add scallions and purple cabbage to the skillet; continue to stir-fry.

Add the strained chow mein noodles to the skillet; mix everything together.

Add the soy sauce, mushroom flavor soy sauce, and Chinese sauce; adjust to taste for saltiness and color preference.

Finish by adding scallions and purple cabbage; remove from heat and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens