← Nouns Cooking · Caribbean

Ingredients

• 300 g dried chow mein (egg) noodles
• 450 g Chicken breast, thinly sliced
• 3 tbsp Soy sauce, divided
• ½ tsp Chinese five-spice
• 3 cloves Garlic, minced
• 2 cm piece Ginger, grated
• 2 tbsp Toasted sesame oil, divided
• 2 tbsp Vegetable oil
• 1 Onion, sliced
• 2 Carrot, cut into matchsticks
• 200 g Cabbage, shredded
• 100 g long (bora) beans or green beans, cut into 4 cm lengths
• 1 Bell pepper, cut into strips
• 1 tbsp Oyster sauce
• 1 tsp cassareep or browning sauce
• ½ tsp Black pepper
• 3 Spring onion, sliced
• ½ wiri wiri or scotch bonnet, finely chopped (optional)

Method

1. Toss the chicken with 1 tbsp soy sauce, the five-spice, garlic and ginger and leave for 15 min.
2. Cook the noodles in boiling water according to the packet, drain, rinse under cold water and toss with 1 tbsp sesame oil so they do not stick.
3. Heat the oil in a wok over high heat and stir-fry the chicken for 5–6 min, until browned and cooked through. Lift it out.
4. Add the onion, carrots, beans, cabbage and pepper and stir-fry for 3–4 min, until just tender but still crunchy.
5. Add the noodles, chicken, remaining soy sauce and sesame oil, the oyster sauce, cassareep, black pepper and chilli (if using). Toss over high heat for 2–3 min until everything is coated and hot.
6. Stir through the spring onions and serve straight away.

Tips

• Contains wheat, egg, soy and shellfish (oyster sauce).
• Swap the chicken for prawns, char siu pork or extra veg; cassareep gives the authentic dark colour and smoky sweetness.
• If you add the scotch bonnet, wear gloves to cut it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

That Girl Cooks Healthy Alica's Pepperpot