2 packages of Yakisoba stir fry noodles (or chowmein noodles)

1 cup of diced chicken breast

1/2 green bell pepper thinly sliced lengthwise

1/2 orange or red bell pepper  thinly sliced lengthwise

1 cup of shredded carrots

1 chayote squash (christophene) thinly sliced lengthwise.

1 medium sized Vandalia onion thinly sliced lengthwise

3 stalks of green onions chopped into 2 inch pieces

2 large cloves of fresh garlic crushed

1 tablespoon of freshly grated ginger

2 pimento peppers (Trinidad seasoning peppers) or 1 Thai chili pepper

1/2 cup of chopped cilantro

1/2 cup of diced Chinese celery with leaves

1/2 teaspoon kitchen bouquet browning sauce

5 tablespoons sesame oil (approximately)

Juice of 1/2 a lime

1 tablespoon green seasoning (optional) recipe below

1/4 teaspoon Kosher salt plus 1/2 tablespoon

1 teaspoon vegetable and fried rice salt

Green Seasoning

1 pimento pepper

2 leaves of cilantro (or cilantro)

2 pods of garlic

2 sprigs of green onions

Pulse all ingredients together


Soak your yakisoba noodles in hot water. You can discard or save the sauce that comes with the noodles to use at another time. Soaking the noodles helps to pull it apart easily.

Prepare all your vegetables ahead of time. Cut, shred, chop, crush, grate…

Squeeze the juice of half a lime over your chopped chicken. Rinse with cold water and drain.

Season your chicken with 1/4 teaspoon kosher salt and 1 teaspoon green seasoning. Set aside to marinate.

Heat your wok/skillet to medium heat. Add 3 tablespoons of sesame oil to the skillet.

Once the oil is hot add the sliced onions. Let this sauté for 2 minutes. Once it starts to become softened and translucent and your chicken pieces. Stir together. Let this sauté for 6 minutes. the Chicken should be mostly cooked at this point.

Add in your grated ginger, garlic and pimentos/Thai chili peppers. Let this fry for 1 minute until the garlic is fragrant. Add in the carrots. Mix everything together. Once the carrots has started to soften a little, add in the bell peppers and the chayote squash together.

At this point you can add just 2 drops of the browning. The browning is very, very strong in color so add the two drops to your spoon then add it to the stir fry to avoid over pouring.

The color of the vegetables will now be a darker color. Once your vegetable is done cooking, drain your noodles from the water and add it to your vegetables.

Remember the noodles is already cooked so all you are doing now is mixing everything together and heating the noodles through.

Now you can add another drop or two of the browning to turn the color of the noodles. Add the rest of the sesame oil as well. This is to keep the noodles moist. Using a pair of tongs mix well.

Add in the rest of the salt and the fried rice and vegetable seasoning salt as well and the celery. Mix again. Now its taste time. If you need more salt, add. If you need a little heat, add some chili peppers. Remove the skillet from the heat and add the chopped cilantro and green onions.

This is done at this point.


If you just want to eat your meat and vegetables on rice, just eliminate the noodles and some of the salt.

You can also substitute the Chicken for any type of meat or seafood or none at all.













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2 thoughts on “Chicken Chowmein – Trini Style

  1. Henry

    You do some serious picture taking when making these recipes. With that many pictures, i don’t think anyone could hardly go wrong making your dishes. Dish looks great. Another one for the menu to cook files.


    1. TastesSpicy Post author

      I will admit it takes twice as long to get through any meal when I have to take pictures of each step. I have heard the complaints from my family about the food being cold by the time I am done in the kitchen. LOL


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