Caribbean Chow Mein with Chicken and Shrimp

Ingredients

• 454 g (1 pound)boneless chicken thighs, cut into 2.5 cm (1-inch) chunks
• 227 g (1/2 pound)large shrimp, peeled and deveined
• 45 ml (3 tablespoons)green seasoning, for the chicken
• 30 ml (2 tablespoons)green seasoning, for the shrimp
• 15 ml (1 tablespoon)cassareep, or soy sauce
• 5 ml (1 teaspoon)dried thyme
• 5 ml (1 teaspoon)brown sugar
• 5 ml (1 teaspoon)salt
• 1.25 ml (1/4 teaspoon)freshly ground black pepper
• 1 smallonion, thinly sliced
• 4 clovesgarlic, chopped
• 2.5 cm (1-inch) piecefresh ginger, peeled and grated
• 240 ml (1 cup)broccoli florets
• 240 ml (1 cup)carrots, cut into julienne strips
• 240 ml (1 cup)celery, sliced
• 360 ml (1 1/2 cups)sweet peppers, cut into julienne strips
• 360 ml (1 1/2 cups)cabbage, shredded
• 2scallions, chopped
• 45 ml (3 tablespoons), dividedoil
• 227 g (8 ounces)chow mein noodles

Instructions

1. 1

   Season the chicken

   Put the chicken in a bowl and mix with 45 ml (3 tablespoons) green seasoning, the cassareep, thyme, brown sugar, salt and black pepper. Set aside to marinate.

2. 2

   Season the shrimp

   In a separate bowl, coat the shrimp with 30 ml (2 tablespoons) green seasoning and set aside.

3. 3

   Cook the noodles

   Prepare the chow mein noodles according to the packet directions, taking care not to overcook them. Drain, rinse under cold water and keep covered until needed.

4. 4

   Cook the chicken

   Heat some of the oil in a wok or large, deep frying pan over medium-high heat. Add the chicken and cook for about 10–15 minutes, stirring occasionally, until browned and cooked through. Lift it out and set aside.

5. 5

   Cook the shrimp

   Add a little more oil to the pan if needed. Cook the shrimp for about 2–4 minutes, turning as needed, until pink and opaque. Remove and set aside.

6. 6

   Sauté the aromatics

   Add the onion, garlic and ginger to the pan and sauté for about 1 minute, until fragrant.

7. 7

   Stir-fry vegetables

   Add the carrots, broccoli, celery and sweet peppers. Stir-fry for about 5 minutes, until crisp-tender, then add the scallions and toss to combine.

8. 8

   Add cabbage and chicken

   Stir in the cabbage and return the cooked chicken to the pan. Toss everything together and cook for another 1–2 minutes, just until the cabbage begins to soften.

9. 9

   Toss in noodles

   Add the cooked noodles in batches, gently tossing them with the chicken and vegetables. Add a little more cassareep or soy sauce to taste if needed.

10. 10

    Finish with shrimp

    Return the shrimp to the pan and gently toss until everything is evenly combined and heated through. Taste and adjust the seasoning as needed, then serve hot.

What is Caribbean chow mein?

Chow mein is a noodle stir-fry with roots in Chinese cooking, adapted in many places to suit local ingredients and tastes. In Guyana and the wider Caribbean, versions often pair noodles with seasoned meat, vegetables and distinctive local flavourings.

This version uses cassareep, a concentrated cassava-based seasoning associated with Guyanese cooking, alongside green seasoning, thyme and fresh aromatics. Cooking the proteins separately before combining everything helps keep the chicken cooked through and the shrimp tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 708 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrate, while oil and chicken thighs contribute much of the fat. Chicken and shrimp supply the protein, with the vegetables adding fibre and volume. For a more balanced plate, pair a moderate serving with extra non-starchy vegetables.

Build flavour with the seasonings

Chicken marinade: Green seasoning, cassareep, thyme, brown sugar, salt and pepper season the thighs before they hit the pan. Give the chicken time to sit while you prepare the other ingredients.

Shrimp seasoning: The shrimp gets a separate coating of green seasoning, so its flavour stays distinct and it can be cooked briefly at the end.

Cassareep choice: Use cassareep for its deep, distinctive savouriness, or soy sauce as the recipe’s alternative. A little extra can be added when the noodles are tossed, according to taste.

Prepare everything before stir-frying

Cut and measure: Slice the vegetables and chop the aromatics before heating the wok or pan. Stir-frying moves quickly once the vegetables go in, so having everything ready makes it easier to keep them crisp-tender.

Keep ingredients separate: Cook the chicken and shrimp in turns, then set each aside. This gives both room to brown or cook evenly, and leaves the pan ready for the aromatics and vegetables.

Keep the noodles springy

Packet timing: Follow the noodle packet’s cooking directions and avoid leaving them in the water too long. They will be heated again in the pan, so overcooking at this stage can make them soft.

Cool and cover: Rinsing under cold water stops the cooking, while keeping the drained noodles covered prevents them from drying out before they are added.

Cook proteins to the right cues

Chicken: Cook the chunks for about 10–15 minutes over medium-high heat, stirring now and then, until browned and cooked through. The exact time depends on the size of the pieces and the heat of the pan.

Shrimp: Two to four minutes is usually enough for the shrimp to turn pink and opaque. Take them out promptly and return them only for the final toss, so they do not spend too long cooking.

Aim for crisp-tender vegetables

Vegetable order: The carrots, broccoli, celery and sweet peppers go in first and stir-fry for about 5 minutes. Add the scallions, then the cabbage with the cooked chicken for the final 1–2 minutes.

Texture cue: The vegetables should still have some bite, while the cabbage has only just begun to soften. Toss gently as you add the noodles and shrimp to bring everything together without breaking up the vegetables.

Serve it as a complete meal

The noodles, chicken, shrimp and mixed vegetables make this a substantial one-pan dish. Serve it hot soon after the final toss, while the noodles are springy and the vegetables retain their texture.

For a lighter-feeling plate, serve a smaller portion of noodles with extra vegetables. If you want a fuller meal, add a simple side salad or another portion of vegetables.

Recipe notes & tips

• Cut the vegetables before heating the pan so they can be added in sequence without delay.
• Cook the chicken and shrimp in batches if the pan is crowded, rather than letting them steam.
• Keep the noodles just cooked, as they will warm through again in the stir-fry.
• Use the oil gradually from the measured 45 ml, adding more only when needed.
• Taste the finished noodles before adding extra cassareep or soy sauce, as the seasoning is already in the chicken marinade.

Variations

• Use soy sauce: Replace the cassareep with soy sauce for the seasoning and final adjustment.
• Change the vegetables: Swap in other quick-cooking vegetables while keeping the total amount similar.
• Make it chicken-only: Leave out the shrimp and cook the chicken as directed.
• Make it shrimp-only: Omit the chicken and add the shrimp at the end after cooking it separately.
• Adjust the aromatics: Add more ginger or garlic if you prefer their flavours to stand out.

Common mistakes to avoid

• Overcooking the noodles: Follow the packet timing and rinse them under cold water before they soften too much.
• Crowding the pan: Cook the chicken or shrimp in batches if needed so they cook rather than steam.
• Leaving shrimp in too long: Remove them as soon as they are pink and opaque, then return them for the final toss.
• Soft vegetables: Keep the stir-fry brief and stop when the vegetables are crisp-tender.
• Adding all the noodles at once: Toss them in batches so they combine evenly with the chicken and vegetables.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a frying pan over medium heat, tossing until steaming hot throughout; add a small splash of water if the noodles seem dry.

Frequently asked questions