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Caribbean-Style Chow Mein

Chicken marinated with green seasoning loaded up with vegetables over chow mein noodles is so much better than take-out. And the Asian-Caribbean fusion results in an incredible flavor explosion.
Course Main
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 470kcal
Author Imma

Ingredients

Marinated Chicken

  • ½-¾ pound (240-340g) skinless, boneless chicken thighs cut into bite-size pieces
  • ½ teaspoon (.5-1g) green seasoning (replace with 5-spice powder or parsley and cilantro if desired)
  • ½ teaspoon (1g) ginger
  • ¼ teaspoon (.5-1g) garlic
  • ½ teaspoon (1-2g) white pepper
  • 1 teaspoon (5ml) oyster sauce
  • 1 teaspoon (4g) cornstarch

Chow Mein Sauce

  • 2 tablespoons (30ml) oyster sauce
  • 2 tablespoons (30ml) soy sauce
  • 1 teaspoon (4g) sugar
  • ½ teaspoon (2-3g) minced ginger
  • ½ teaspoon (1-2g) minced garlic
  • ½ tablespoon (7-8ml) sesame oil
  • 2 tablespoons (30ml) water

Chow Mein

  • 8 ounces (230g) Chinese egg noodles (fresh and dried work great)
  • 3-4 tablespoons (45-60ml) vegetable or canola oil
  • 1 cup (85g) broccoli, chopped
  • 1 small red bell pepper, julienned
  • 2 cups (70g) carrots, julienned
  • 1 cup (160g) snow peas
  • ½ onion, sliced
  • 1 chili pepper or ½ teaspoon sriracha (or more to taste)
  • 1-2 tablespoons (2-3g) parsley and cilantro (optional)

Instructions

  • 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.
  • Cook the chow-mein-style egg noodles according to package directions, drain well, and set aside.
  • In a small bowl, mix the oyster sauce, soy sauce, sugar, ginger, garlic, sesame oil, and water.
  • Make sure the vegetables are sliced and ready to go.
  • Heat a wok or large skillet 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.
  • Then add the hardest vegetables first: broccoli, carrots, snow peas, bell pepper, and onions, because they take the longest to cook.
  • 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.
  • Add the scallions and herbs. Stir to distribute evenly and adjust to taste with oyster or soy sauce.
  • Serve immediately. Enjoy!!

Notes

  • 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.
  • 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.
  • Gluten-free 100% buckwheat soba noodles are an excellent replacement for chow mein noodles.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 240g | Calories: 470kcal | Carbohydrates: 47g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 903mg | Potassium: 951mg | Fiber: 9g | Sugar: 13g | Vitamin A: 21820IU | Vitamin C: 141mg | Calcium: 117mg | Iron: 4mg