Chicken Chow Mein (West Indian Style)

1 (8 ounce) package egg noodles

½ cup vegetable oil for frying, or as needed

2 chile peppers, chopped

1 onion, finely chopped

1 clove garlic, minced

1 (1 1/2 inch) piece ginger root, cut into strips

5 tablespoons dark soy sauce

2 skinless, boneless chicken breast halves, chopped

1 green bell pepper, cut into strips

2 large carrots, cut into strips

1 tablespoon ground white pepper

5 tablespoons dark soy sauce

¼ cup chopped fresh cilantro, or more to taste

1 pinch salt to taste

4 green onions, finely chopped

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Heat vegetable oil in a large pot over medium heat. Add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. Add 5 tablespoons dark soy sauce; fry for 1 more minute.

Cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. Add green bell pepper and carrots and cook until softened, about 5 more minutes.

Gently fold noodles into chicken mixture. Mix in white pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. Sprinkle with green onion to serve.