Caribbean-Style Chow Mein

The Caribbean Twist on Chow Mein

So, what gives this recipe a Caribbean style? Just the spices (green seasoning and hot sauce or peppers). But I’m warning you, these few spices pack a punch.

Green seasoning is a must-have Caribbean spice and herb blend, and I always have some handy. Yes, you can get it at most Caribbean grocery stores, but homemade green seasoning is da bomb.

Ingredient List

1. Chicken – Boneless, skinless thighs are my go-to because they’re juicier and can handle longer cooking time.
2. Marinade – Green seasoning, ginger, garlic, white pepper, and oyster sauce deliver the perfect Asian-Caribbean fusion. The cornstarch will thicken the sauce when you’re ready to assemble.
3. Chow Mein Sauce – Oyster sauce, soy sauce, sugar, ginger, garlic, and toasted sesame oil infuse deliciousness perfectly balanced with umami and a touch of sweetness.
4. Chow Mein Egg Noodles – Lo mein uses fresh noodles, and chow mein uses fresh or dried. But don’t worry, you can use whatever noodles you have. But ramen works fine if you can’t find them.
5. Veggies – Stir fry broccoli, red bell pepper, carrots, snow peas, onion, chili pepper, and optional parsley and cilantro in a bit of oil for a one-pot wonder.

How to Make Caribbean-Style Chow Mein

• Prep Veggies – Make sure the vegetables are sliced and ready to go. (Photo 1)
• Marinate – Place the chunks of chicken, green seasoning, ginger, garlic, white pepper, oyster sauce, and cornstarch in a small bowl and mix well. Let it marinate while you prepare the vegetables and other ingredients. (Photo 2)
• Noodles – Cook the chow-mein-style egg noodles according to package directions, drain well, and set aside.
• Sauce – In a small bowl, mix oyster sauce, soy sauce, sugar, ginger, garlic, sesame oil, and water.
• Cook Chicken – Heat a large skillet (or wok if you have one) with about 2 tablespoons of oil over medium heat. Then add chicken and let it rest for about 30 seconds before turning it over. Flip and cook for a minute. Toss in the chili pepper and continue stirring. (Photo 3)
• Stir Fry Veggies – Add broccoli, carrots, snow peas, bell pepper, and onions, starting with the hardest vegetables because they take the longest to cook. (Photo 4)
• Assemble – Stir continuously until they reach the desired tenderness. You may have to add some oil as needed to prevent burning. Toss in the cooked egg noodles and chow mien sauce, and stir to coat with the sauce evenly. (Photos 5-6)
• Garnish – Add the scallions and herbs. Stir to distribute evenly and adjust to taste with oyster or soy sauce.
• Serve immediately.

Recipe Notes

1. I like slicing the chili pepper for more heat, but when making it for kids, I throw it in whole because I want the flavor, not the heat.
2. Chinese egg noodles are the classic ingredient in chow mein, but any noodle, even spaghetti, works fine. I ran out, so I used Japanese udon noodles instead, which worked out just fine.
3. Gluten-free 100% buckwheat soba noodles are an excellent replacement for chow mein noodles.

Variations

1. I cut chicken thighs into bite-sized pieces this time, but shrimp and chicken breast also work well.
2. Use whatever veggies you have in your refrigerator. Hey, this is the perfect opportunity to clean out the fridge and use up the vegetables you have on hand. Great idea, right?

What Pairs With Caribbean-Style Chow Mein

Boiled dumplings are a Caribbean classic, and a side of crab rangoon or pulled pork eggrolls can’t be wrong.

More Amazing Noodle Recipes to Try

1. Haitian Spaghetti
2. Creamy Shrimp Pasta
3. Chicken Carbonara
4. Spaghetti and Meatballs