It’s quick and simple to make, and it’s a safe bet for any meal. Who doesn’t enjoy noodle dishes?


  • 1.5 lbs chicken breast, cubed and seasoned with 1 tbsp cassareep, onion powder, garlic powder, paprika, and salt & pepper 

  • 1/2 large onion, finely diced 

  • 1-2 hot peppers, minced

  • 2 cloves of garlic, pressed

  • 1 carrot, peeled and sliced

  • 1/2 large head bok choy, chopped and sliced (fresh or frozen spinach can be substituted)

  • 1 bell pepper, sliced

  • 1 tbsp chowmein seasoning

  • 14 oz chow mein noodles

  • Mushroom soy sauce (dark soy sauce)

  • Sesame oil 


  • Heat 2 tbsp olive oil over medium high heat in a large pot. 

  • Sauté chicken until cooked through. Remove and set aside.

  • Reduce heat to medium and sauté 2 tablespoons olive oil, onion, and hot pepper for 5 minutes.

  • Cook for 30 seconds after adding the garlic.
    Cook 4-7 minutes, depending on your preferred doneness for the vegetables, with carrots, bell peppers, bok choy, chowmein seasoning, and salt and pepper. Turn off the heat.

  • Cook the chowmein noodles according per the package guidelines. I use the Lam’s brand and cook it for only 8 minutes. It is critical not to overcook the chowmein noodles.

  • Drain and toss with vegetables, as well as a drizzle of soy sauce and sesame oil. Remove the pot from the heat after stirring to mix everything.

  • To avoid the noodles overcooking in the hot pot, remove the chowmein and place it in a separate dish.


Nandos chicken served with wedges and spiced corn recipe



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