Chicken Chow Mein (West Indian Style)

Chicken Chow Mein (West Indian Style)

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Tatiana 9

"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."
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1 h servings 380 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 2328 mg
  • 93%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.
  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.
  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.
  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.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


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Great dish. Was surprised about the flavors and it was exactly what I was in the mood for. Thanks!

Did not fry the onions, garlic and ginger, just sauted them in a little oil. Also, I used linguine instead of egg noodles. Worked perfectly and tasted like something from home. Thank you for the...

I really enjoyed this recipe. I enjoyed the taste of the fresh ginger root although I used a standard potato peeler to peel it into really thin strips that get absorbed really well during cookin...

I followed the recipe exactly. Sorry but this was a lot of work for what ended up tasting like soy sauce and cilantro and not much else. Fortunately we like soy sauce but I don't think I'll be m...

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