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overhead shot of noodles

Guyanese Chow Mein

Delicious vegetable wheat free Guyanese chow mein
Course Main Entree
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 436kcal
Author Charla


  • 1 lb Boneless chicken thighs 455g
  • 1 tablespoon cassareep
  • 4 tablespoon green seasoning
  • 1 inch of ginger grated
  • 1 teaspoon of onion powder optional
  • 1 teaspoon of garlic granules or powder
  • ½ teaspoon of chinese 5 spice
  • 1 teaspoon of black pepper
  • 1 teaspoon of pink salt
  • 2 zucchini's peeled and spiralized into noodles
  • 4 garlic cloves chopped
  • 1 small onion sliced
  • 2 medium carrots julienne
  • 2 Bell peppers red and green(julienne)
  • A handful of Bora long green beans, chopped in small pieces
  • 2 Scallion sliced
  • ½ wiri wiri peppers/Scotch bonnet optional
  • Salt and pepper if needed extra to taste
  • 2 tablespoon of coconut oil


  • Start by placing the chicken thighs in a medium sized bowl then add the grated ginger, green seasoning, cassareep, garlic (granules or powder) Chinese five spice, black pepper and pink salt.
  • Marinate the chicken (using hands or tongs) to ensure the chicken is evenly combined then wrap and set side for at least an hour (overnight is preferred).
  • Melt coconut oil in a heavy duty work or large frying pan/skillet on medium/high heat and proceed to sear (brown) the chicken on both sides.
  • Reduce the heat to medium and allow the meat to cook through and this should take 10-15 minutes.
  • Add the onion and garlic and saute for 1-2 minutes until soft.
  • Then add the vegetables - carrots, bora (green beans), scallion and bell peppers. Fold in the vegetables so they are mixed in with the chicken pieces.
  • Cover the vegetables with a lid for 5 minutes, there should be enough liquid in the pan to do a quick steam of the vegetables so they are completely soft. If not add a splash of water (not too much) to do.
  • Remove the lid, if there is excess liquid increase the heat to high to cook off the excess liquid.
  • Finally fold in the vegetable noodles, heat them through.
  • Do a taste test and adjust for pink salt and black pepper for serving.


  • I would highly recommend using lean meat that is boneless. Chicken breast or what I like to use is boneless chicken thighs which tends to yield a more flavoursome result.
  • Try to marinate the meat for at least an hour, overnight is preferred but definitely not essential.
  • When increasing the heat to rid any excess liquid, but careful not to burn the contents in the pan. Keep stirring as you do it.
  • If you cannot obtain cassareep, browning sauce or coconut aminos (soy free sauce) works too.
  • As per Caribbean traditional, the meat is always washed first before moving onto the next step. The meat is rinsed with either orange sours (Haitian style), vinegar, salt and/or lime. Make sure to blot off any excess water once the chicken is washed off.
  • Use a spiraliser or julienne peeler to create your low carb vegetable noodles.
  • Zucchini is also known as courgette in the UK.
  • If you cannot get a wiri wiri pepper use scotch bonnet or herbanero.
  • Freeze any leftovers


Calories: 436kcal | Carbohydrates: 30g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 780mg | Potassium: 975mg | Fiber: 10g | Sugar: 12g | Vitamin A: 7554IU | Vitamin C: 102mg | Calcium: 294mg | Iron: 7mg