Guatemalan chow mein is a noodle stir-fry inspired by Chinese cooking, made here with chicken, crisp vegetables, and a savory soy-and-oyster sauce. Recipes vary between households, but this approachable version keeps the noodles springy and the vegetables colorful, making a satisfying one-pan meal with familiar ingredients.
Ingredients
- 12 oz (340 g) dried chow mein noodles; use plain wheat noodles if chow mein noodles are unavailable
- 1 lb (454 g) boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 2 tbsp (30 ml) neutral oil, such as canola or vegetable oil, divided
- 1 medium carrot, about 3 oz (85 g), peeled and cut into thin matchsticks
- 2 celery stalks, about 3 oz (85 g), thinly sliced on the diagonal
- 1 medium red bell pepper, about 6 oz (170 g), thinly sliced
- 3 cups (210 g) thinly sliced green cabbage
- 3 green onions, about 1 oz (30 g), sliced; keep the white and green parts separate
- 2 garlic cloves, about 6 g, finely chopped
- 1 tsp (5 g) finely grated fresh ginger; or use 1/4 tsp (0.5 g) ground ginger for a softer, less bright flavor
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce; for a seafood-free alternative, use vegetarian mushroom stir-fry sauce, which tastes earthier and may be less salty
- 1/3 cup (80 ml) low-sodium chicken broth or water
- 1 tbsp (8 g) cornstarch
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 ml) toasted sesame oil
- 1/4 tsp (0.5 g) ground white pepper, or black pepper
- 1 tbsp (9 g) toasted sesame seeds, for serving (optional)
Instructions
- Prepare the ingredients. Cut the chicken into evenly sized pieces so it cooks at a similar rate. Slice the carrot, celery, bell pepper, cabbage, and green onions, then chop the garlic and grate the ginger. Keep the vegetables in separate piles; they go into the pan at different times. In a small bowl, whisk together the soy sauce, oyster sauce, broth, cornstarch, sugar, sesame oil, and white pepper until the cornstarch is dissolved. Set the sauce beside the stove.
- Cook the noodles. Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions, stopping when they are just tender. Dried noodles often take about 4 to 5 minutes, but brands differ. Drain well and rinse briefly with cool water to stop the cooking and reduce surface starch. Shake off excess water; wet noodles can dilute the sauce and make the finished dish less savory. If the noodles are long, snip them once or twice with clean kitchen scissors for easier serving.
- Brown and cook the chicken. Heat 1 tablespoon (15 ml) of oil in a large wok or wide skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in batches if the pan is crowded. Let it sear briefly before stirring, then cook for about 6 to 8 minutes, turning the pieces until browned and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for chicken. Transfer the cooked chicken to a clean plate. Use a clean plate rather than one that held raw chicken.
- Stir-fry the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the same pan. Add the carrot and celery and stir-fry for about 2 minutes. Add the bell pepper, cabbage, and the white parts of the green onions; cook for another 2 to 3 minutes, stirring often. The vegetables should be hot and slightly softened but still have some bite. Add the garlic and ginger and stir for about 30 seconds, just until fragrant. If the pan is small, cook the vegetables in two batches rather than letting them steam in a crowded pan.
- Toss everything with the sauce. Whisk the sauce once more because cornstarch settles, then pour it into the pan. Stir for about 1 minute, until it looks glossy and lightly thickened. Return the chicken and any juices on the plate to the pan, add the drained noodles, and use tongs to toss until the noodles are evenly coated and hot, about 2 to 3 minutes. If the mixture seems dry, add broth or water 1 tablespoon (15 ml) at a time; if it looks loose, keep tossing briefly so the sauce clings to the noodles. Take the pan off the heat and scatter over the green onion tops and sesame seeds.
Tips
- Use the right noodle texture. Chow mein noodles are usually wheat-based and may be fresh, parboiled, or dried. Follow the package directions for the type you buy, and drain them as soon as they are tender. Overcooked noodles break apart during tossing. If you cannot find chow mein noodles, thin wheat noodles or spaghetti will work, though the result will be less springy and less like the usual noodle-shop texture.
- Keep the pan hot but manageable. A wok is useful, but a broad skillet works well if it has room for the ingredients to make contact with the hot surface. If the vegetables fill the pan in a thick pile, they release moisture and soften rather than stir-fry. Cook in batches if needed, then bring everything together for the saucing step.
- Adjust salt with the sauce, not extra soy at the end. Soy and oyster sauces vary in saltiness, and reduced-sodium broth helps keep the flavors balanced. Taste a noodle after tossing; if it needs more seasoning, add a small splash of soy sauce. If it tastes too salty, toss in a little extra plain cooked noodle or a spoonful of water rather than adding sugar.
- Prepare the vegetables before heating the pan. Stir-frying moves quickly, so have the sauce mixed and every vegetable cut before cooking. Keep raw chicken and its utensils separate from ready-to-eat ingredients, and wash hands and surfaces after handling it.
Serving Suggestions
Serve the chow mein hot as a complete meal, with extra sliced green onion or sesame seeds on top. For a fuller Guatemalan-inspired spread, pair it with a simple tomato-and-onion salad, steamed vegetables, or a light broth-based soup. A small dish of chili sauce can be offered separately so each person can choose the heat level without changing the seasoning of the whole pan.
This recipe is substantial enough to stand alone, but it also works as part of a shared table with rice or another vegetable side. If serving several dishes at once, keep the noodles covered loosely and bring them out promptly; they are best while the sauce is glossy and the vegetables still have a little crunch. Set out serving tongs, since long noodles are easier to portion that way than with a spoon.
Variations
Make it with shrimp: Replace the chicken with 1 lb (454 g) peeled, deveined shrimp. Cook the shrimp in the hot oil until opaque and cooked through, checking with a thermometer for the USDA FSIS safe minimum of 145°F (63°C), then transfer them to a clean plate before stir-frying the vegetables. Shrimp cook quickly, so watch closely and return them to the pan only when the sauce and noodles are nearly ready.
Use pork or beef: Thinly sliced pork or beef can replace the chicken. Cook whole cuts to 145°F (63°C) and let them rest for 3 minutes, as recommended by USDA FSIS; a thermometer is the reliable way to check. For ground meat, cook to 160°F (71°C). The flavor will be richer than the chicken version, especially with pork, so taste the sauce before adding any extra soy.
Make it vegetarian: Leave out the chicken and use mushroom stir-fry sauce instead of oyster sauce. Add 8 oz (225 g) sliced mushrooms, cooking them until their released moisture has mostly evaporated, and consider adding 1 cup (150 g) of firm tofu cubes for a more filling bowl. If using tofu, pat it dry first and brown it separately so it holds its shape when tossed with the noodles.
Change the vegetables: Thinly sliced snow peas, green beans, or bok choy can replace some of the cabbage or bell pepper. Keep the total amount close to the quantities listed so the sauce-to-noodle balance stays right. Add firm vegetables like green beans early, and tender leaves near the end. A little chili oil is another optional finishing touch, though it adds heat rather than being a traditional requirement for every version.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. For the best texture, store the noodles and any extra vegetables together rather than leaving them at room temperature while serving. Do not leave cooked chicken chow mein out for longer than 2 hours, or 1 hour if the room is hotter than 90°F (32°C).
Reheat a portion in a skillet over medium heat with 1 to 2 teaspoons (5 to 10 ml) of water or broth, tossing until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring halfway through so it heats evenly. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a large portion. The noodles soften a little after storage, so avoid reheating them repeatedly. Freeze leftovers in a sealed container for up to 2 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Is Guatemalan chow mein different from Chinese chow mein? It is a local take on a Chinese-style noodle dish, and ingredients and preparation differ from cook to cook. Guatemalan versions commonly use stir-fried noodles with vegetables and a savory sauce, sometimes with chicken or other proteins. There is no single recipe that represents every household or restaurant-style version.
Can I use fresh chow mein noodles? Yes. Fresh noodles generally need less cooking than dried noodles, so follow their package directions and stop when they are just tender. If they are already cooked, separate them gently and warm them in the pan with the sauce rather than boiling them again. A quick rinse is useful only if the package instructions recommend it or the noodles are very starchy.
Can I make the sauce ahead? You can mix the sauce up to 2 days ahead and refrigerate it in a covered container. Cornstarch settles as it sits, so whisk or shake the sauce thoroughly just before pouring it into the hot pan. Keep the raw chicken separate and refrigerated until you are ready to cook.
Why did my noodles turn mushy? They may have been boiled too long, left wet after draining, or crowded into a pan that was not hot enough. Cook them just to tender, drain them thoroughly, and toss the ingredients in a wide, hot pan. Add the sauce only once the vegetables and chicken are ready, then toss briefly instead of simmering the noodles in it.
Can I make this without oyster sauce? Yes. Use vegetarian mushroom stir-fry sauce for a savory, seafood-free option, or use an equal amount of hoisin sauce for a sweeter result. If using hoisin, reduce or omit the sugar and taste before adding more soy sauce, since both the sweetness and saltiness can vary by product.
How can I keep the vegetables crisp? Slice them into similar, fairly thin pieces and add them in stages, starting with the firm carrot and celery. Keep the pan hot, stir often, and avoid overcrowding; cook in batches if necessary. Cabbage wilts quickly, so it should go in later than the firmer vegetables and should not be cooked until completely soft.
Related
- Guatemalan Food Recipes: Traditional Pepián Stew
- Guatemalan Refried Beans: Creamy Frijoles Volteados
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).