Guyanese Chicken Lo-mein

Ingredients

Noodles

1 pack linguine or other noodles

1 tbsp sesame oil

Chicken 

1 1/2 lbs boneless, skinless chicken thighs cut into bite size pieces

1 tablespoon grated ginger

1 teaspoon brown mustard.

1/4 teaspoon black pepper.

1/2 teaspoon Chinese 5 spice

1/2 tablespoon dried thyme

3 cloves garlic (grated) .

1 teaspoon black-pepper

3 tablespoons high heat oil

1/4 cup coconut aminos or soy sauce or tamari sauce

Vegetables

1 onion (thinly sliced)

1/3 Green Cabbage shredded

1 carrot (julienned)

1 cup green beans cut Into 2 Inch pieces

Finishing

1 teaspoon Chinese 5 spice

4 green onions finely chopped

1/4 cup coconut aminos or soy sauce or tamari sauce

1 tablespoon sesame oil

Sprinkle of crushed seaweed flakes

Directions

1. Cook the noodles. Follow the instructions on the packet to cook the noodles al dente, drain, add 1 tbsp sesame oil, toss well and set aside.

2. Season the chicken with thyme, garlic, ginger, mustard, black pepper and Chinese 5 spice. 

3. Set aside and let marinate while you are prepping your vegetables

4. Cook the Chicken. Add half the oil to a large skillet or wok on high heat.

5. Next, add seasoned chicken and sauté until chicken is fully cooked, about 10 mins. Remove chicken from pan and set aside. 

6. Cook vegetables: Add the other half of the oil to the wok or pan. Once oil is hot add onions and cook until translucent and soft. Add green beans, cook 30 seconds, add carrots cook 30 seconds then add cabbage and cook for 30 seconds.

7. Return chicken to the wok/pan, toss quickly stirring as little as possible. Add noodles and toss well, ensuring a good even mixture of noodles and chicken vegetable mixture. Let the noodles cook for about a minute.

8. Add the coconut aminos and toss once, then add the Chinese 5 spice and seaweed flakes. Toss well, mixing everything together. Cook for about a minute. Remove from heat, add green onions and sesame oil. Taste and adjust for seasoning.

9. Serve hot or cold with sliced cucumbers.