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Treasures of My Caribbean Kitchen
Anne-Marie Whittaker

by Anne-Marie Whittaker

The Chinese came to the Caribbean as Indentured Servants after slavery was abolished. With them came their cuisine and this dish can be found in Jamaica, Trinidad and Guyana, where large Chinese communities exist to this day.

Yield: 6 servings

Ingredients: 2 lb Chinese egg noodles 1 chicken breast boiled in salted water and shredded 7 cloves garlic minced ½ tsp fresh ginger minced 2 tbs soy sauce 3 tbs sugar ¼ tsp salt pinch MSG (optional) 1 can (16 oz) mixed vegetables 3 tbs vegetable oil vegetable oil cooking spray

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Method:
Boil the noodles in salted water for 3 minutes, then drain and rinse under running water. Coat with cooking spray to prevent them from sticking together.
Heat the oil in a wok and stir-fry the garlic and ginger for 1 minute. Add the noodles, soy sauce, salt, sugar, and MSG, stirring all the time. Stir in the shredded chicken and mixed vegetables, then heat through.

More recipes by Anne-Marie Whittaker

Ms. Anne-Marie Whittaker's website: Native Treasures