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Surinamese Tjauw Min
Stir-fried Noodles
Tjauw Min is a popular Surinamese-Chinese noodle dish, characterized by its savory sauce, tender noodles, and a mix of vegetables and protein. It's a versatile dish that can be adapted to personal taste.
ð§ ææ
- 500 g Chow Mein noodles (or spaghetti)
- 250 g Chicken breast(thinly sliced)
- 1 medium Onion(thinly sliced)
- 3 cloves Garlic(minced)
- 1 bunch Kaisoi (or Bok Choy)(cut into 10cm pieces)
- 3 tbsp Soy sauce
- 1 tbsp Salted soy sauce
- 0.5 tsp Sugar
- 0.5 tsp MSG (Ve-tsin)(optional)
- 1 tsp Sesame oil
- 3 tbsp Vegetable oil
- 0.5 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Cook the noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a little oil to prevent sticking.
- 2
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through. Remove chicken from the wok and set aside.
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion and stir-fry until softened, about 2-3 minutes. Add the minced garlic and stir-fry for another minute until fragrant.
- 4
Add the kaisoi (or bok choy) to the wok and stir-fry for 2-3 minutes until slightly wilted but still crisp.
- 5
In a small bowl, whisk together soy sauce, salted soy sauce, sugar, MSG (if using), sesame oil, and black pepper.
- 6
Return the cooked chicken to the wok. Add the cooked noodles and the soy sauce mixture. Toss everything together well to coat the noodles and chicken evenly.
- 7
Cook for another 2-3 minutes, stirring constantly, until everything is heated through and well combined.
- 8
Serve hot. Traditionally served with pickled cucumber on the side.
ð¡ ããã®ã³ã
- âDon't overcook the noodles, as they will continue to cook in the wok.
- âAdjust the soy sauce and sugar to your preference.
- âFeel free to add other vegetables like carrots, bell peppers, or bean sprouts.
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- Use shrimp or thinly sliced pork instead of chicken.
- Add a pinch of chili flakes for a spicy kick.