Guatemalan Chow Mein (Chao Mein)
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Guatemalan Chow Mein is a flavour-packed noodle dish that blends Cantonese influence with Guatemalan modern traditions. Loaded with chicken, fresh-crisp veggies, and chayote squash, it’s delicious, easy to make and ready in less than 30 minutes.
Chow Mein is a popular dish throughout Latin America including El Salvador, Honduras and Guatemala. While its origins are rooted in China, adaptations of stir fried noodles spread worldwide with Chinese migration in the 19th and 20th centuries and are now very different than those of Cantonese kitchens.
In Guatemala, the local take shows up everywhere from birthdays to school events to roadside cafeterias. Also known as chao mein, it’s a regular on the menu rotation in many households. Unlike Mayan classics such as pepían, which vary with each cook, the recipe for Guatemalan chow mein tends to be remarkably consistent.
Pre-packaged kits of chao mein (with packets of seasoning and soya sauce) are available in most supermarkets. Our version … which I learned from my sister-in-law Albadina in San Vicente, Guatemala … skips the MSG that’s often included.
As a Canadian-Guatemalan couple, this dish has a special place in our kitchen. Javier grew up with Chao Mein Guatemalteco when he lived in Guatemala City and it’s still served at family gatherings. Everyone always goes back for seconds!
With tender chicken, crisp vegetables, and the uniquely Guatemalan touch of chayote squash, it’s a hearty, flavourful dish that tastes just as good the next day.
If you’re excited to explore more Guatemalan recipes for serving a crowd, check out garnachas (bite-sized street food snacks), salpicon de res (shredded beef salad) and guacamole.
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Why You’ll Love This Recipe
- Easy to Make: With straightforward steps and common ingredients, this chow mein Guatemalan couldn’t be simpler to pull together. If you’re looking for another effortless meal, try salpicon de pollo (made with rotisserie chicken).
- Unique Flavour: The blend of soy sauce, fresh vegetables, and chayote squash gives it a taste you won’t find in other noodle dishes. It makes a welcome change from the traditional Mayan stews such as pollo en Jocon and pepian de pollo, as it has a completely different flavour profile.
- Versatile: Swap in shrimp, beef, or extra veggies to make it your own while keeping that authentic Guatemalan touch.
- Delicious Leftovers: This dish reheats really well, so you can enjoy it just as much the next day.
Ingredients
Scroll down to the recipe card for full list of ingredients, exact amounts, nutritional information, and detailed instructions.
- Chicken Breasts: Poached until tender, then cut into bite-sized pieces. Boneless, skinless chicken breasts work best, though thighs can be used for a richer flavour.
- Cantonese Noodles: Look for Cantonese-style wheat noodles, not vermicelli or rice noodles. They’re usually sold in Asian grocery stores or the international aisle of larger supermarkets.
- Chayote Squash: A staple in Guatemalan kitchens, chayote is key to this dish’s authentic flavour. Choose firm, light-green squash, peel before using, and slice thinly. You can explore more about the country’s cuisine in our collection of best Guatemalan recipes you need to try.
- Vegetables: This recipe uses broccoli, carrots, bell peppers, and leeks. Use fresh, brightly coloured vegetables for the best texture. Slice everything thin so they cook quickly while staying crisp.
- Soy Sauce: Adds savoury depth and ties together the Cantonese influence of the dish. Regular soy sauce works, though low-sodium can be used if preferred.
Substitutions and Variations
- Protein Swap: Replace chicken with shrimp, tofu, or thinly sliced beef for a different twist while keeping the dish hearty.
- Vegetarian or Vegan: Leave out the chicken and use extra-firm tofu or tempeh, swapping in margarine or a plant-based oil to keep it fully vegan. For another hearty vegetarian option, check out our vegetarian white bean soup.
- Gluten-Free: Use rice noodles or another gluten-free noodle in place of Cantonese noodles, and double-check that your soy sauce is gluten-free.
- Flavour Boost: Add freshly grated ginger or salsa inglesa (Worcestershire sauce) for a more pronounced savoury kick. Some people add a splash of Maggi sauce, but if you’re sensitive to MSG (as my husband is), it’s not needed.
How to Make Guatemalan Chow Mein
To start this Guatemalan Chow Mein recipe, get a pot of water ready to poach the chicken and have all your vegetables prepped and sliced before you start cooking.
Having everything ready makes the cooking process smooth and keeps the veggies crisp and flavourful.
Step 1: Slice the Vegetables. Slice the carrots and squash in thin strips, and green onions into small pieces.
Step 2: Poach the Chicken. Place the chicken breasts in a pot of simmering water and cook until fully done, about 20 minutes. Let the chicken cool slightly before cutting it into bite-sized pieces.
Step 3: Cook the Noodles. Boil the Cantonese noodles according to package instructions, usually 3–5 minutes, then drain and set aside.
Step 4: Cook the Broccoli. Boil the broccoli until just tender, then rinse with cold water to stop the cooking.
Step 5: Prepare the Vegetables. Sauté the carrot, bell pepper, leeks, and chayote in small batches with a little oil until crisp-tender, about 2–3 minutes per batch.
Step 6: Combine Everything. Add the noodles, sautéed vegetables, and chicken to a large bowl or pot. Drizzle with soy sauce and toss until everything is evenly coated.
Garnish with fresh cilantro, sliced green onion, or lime wedges for a bright finishing touch.
Enjoy with this picosita recipe (spicy beer cocktail), chilled agua de avena (oat milk), iced hibiscus tea or one of these popular Guatemalan cocktail recipes.
Expert Tips
- Poach Chicken Evenly: Make sure the water is at a gentle simmer, not a rolling boil, to keep the chicken tender and juicy.
- Prep Veggies Ahead: Slice all vegetables before cooking so each batch sautés quickly and stays crisp-tender.
- Don’t Overcook Noodles: Follow package directions carefully; slightly firm noodles hold up better when tossed with vegetables and chicken.
- Mix in Batches if Needed: If your bowl or pot is small, combine noodles, chicken, and vegetables in batches to ensure even coating with soy sauce.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months, ideally keeping noodles separate from the chicken and vegetables. Reheat gently on the stove or in the microwave, adding a splash of water or oil to keep noodles from drying out.
Guatemalan Chao Mein Recipe FAQs
This dish is hearty on its own, but you can round out the meal with simple sides like mini caprese salad skewers or ensalada rusa Guatemalteca, which is known as a Russian salad. For a more traditional Guatemalan touch, serve it alongside fried plantains or black beans and rice.
Sauté the vegetables in small batches over medium-high heat and avoid overcooking. Rinsing the broccoli in cold water after boiling helps lock in its bright colour and crunch.
You can prep the chicken and vegetables a day ahead. Keep noodles separate until ready to combine to prevent them from becoming mushy.
Yes, pre-cooked chicken works well, just shred it and add it to the noodles and vegetables at the end. This can save time, especially on busy weeknights.
More Delicious Guatemalan Dishes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating and a comment in the recipe card below! I’d love to hear how it turned out in your kitchen! Thanks!
Recipe
Guatemalan Chow Mein (Chao Mein Guatemalteco)
Equipment
- 1 Knife
- 1 large cooking pot
- 1 cutting board
- 1 Skillet
Ingredients
- 2 chicken breasts
- 2 cups broccoli florets
- 1 large carrot peeled and julienned
- 1 green bell pepper sliced thinly
- 1 chayote squash peeled and julienned
- 2 leeks white part only thinly sliced
- 1 – 12 oz package Cantonese noodles not vermicelli or rice noodles
- 2 Tablespoons vegetable oil or margarine
- 5 Tablespoons soy sauce
- Garnish: Cilantro sliced green onion or lime wedges.
Instructions
- Poach the chicken breasts for 20 minutes ( or until done). Allow it to cool until ready to handle, then remove chicken from the bone and cut into bite-sized pieces.
- Cook noodles in boiling water according to package directions ( usually 3-5 minutes).
- Boil the broccoli florets until tender crisp but not mushy. Drain, rinse in cold water and set aside.
- Saute the vegetables until tender crisp separately in vegetable oil, using around 1/2 teaspoon each time. Transfer each batch of vegetables to a large pot or bowl as they’re done. Around 2-3 minutes per batch.
- Combine the noodles with the vegetables and add the diced chicken. Season with soya sauce and toss to mix thoroughly.
- Garnish with cilantro, sliced green onion or lime.
Notes
- Poach the chicken gently in simmering water to keep it tender and juicy.
- Slice all vegetables thin and sauté in small batches to maintain crisp-tender texture.Rinse boiled noodles under cold water to prevent them from sticking together.
- Toss noodles, chicken, and vegetables with soy sauce while still warm for even coating and flavor.
this guatemalan chow mein recipe is amazing!! it is so delicious
I just love how light and healthy this felt (the amount of veggies in it!), yet with all the super satisfying Chow Mein flavor. This will go on my regular rota!
It came together super quickly, which was perfect since I had a bunch of other stuff going on. The chayote gave it such a nice crunch, and the chicken turned out really tender and flavorful.
The blend of Chinese stir-fry techniques with local Central American flavors gives it real character and promise. Great Recipe
Thanks Tisha…it’s definitely a unique spin on Chinese stir-fried noodles. But somehow the chayote works!
So tasty and quick! This Guatemalan chow mein is going on repeat!