A one pot meal of noodles tossed with sauteed vegetables.
What is the one thing I love about me coming from Trinidad and Tobago? Well besides carnival, is the multi-cultural aspect of it. My country has been influenced by so many ethnic groups and our food is a good reflection of them all.
Today's post we focus on the Chinese and their food. I love Chinese food and I definitely think that Caribbean Chinese food has a distinctly different flavor than regular Chinese food because we obviously use ingredients that are authentic to the Caribbean.
This lo mein requires a little prep work but is the perfect combination of noodles, tossed with vegetables in a seasoned sauce. It is a great one pot meal that is perfect for those weeknight dinners.
I love this dish for how fast it is. Though I made this a vegetable version, it's quite easy to add shrimp, or chicken or any meat you desire.
This dish moves fast, so make sure to prep everything before you start the process of cooking.
When cutting up the vegetables try your best to have them at a uniformed size so that they all cook evenly. I used a whole carrot and cut it up, but to make it easier you can use pre-julienned carrots. It's so much easier too. I love that you are free to use any vegetables you want or have on hand. Broccoli, cabbage, patchoi, snap peas, carrots, mushrooms. Once a vegetable is able to stand up to the "stir fry.
It's a good idea to have all your vegetables prepped and noodles boiled before we start. It's sometimes difficult to find egg noodles as I knew them growing up. I sometimes find in Asian stores (they have soo much, have had some fails with trying different kinds) or can be found in the "International" aisle in your local grocery stores.
Once your vegetables are prepped and sauce mixed it's time to start putting this meal together. Saute your vegetables so that we can start them cooking. Remember I mentioned trying to get them all to around the same size so that one set of vegetables do not get cooked before another set.
Adding the sauce next allows the vegetables to absorb the flavor. Then adding the cabbage (or patchoi if you used that). This takes a little while to get to the tenderness I like. So I just keep sauteing till I taste a piece and it's not too hard.
Once we are at the tenderness for the cabbage, then combine our already boiled noodles to the mix.
I have slurped so many noodles growing up. I got hitched on Chinese food from so early. I was hooked. I love it so and the added flavors we incorporate really takes it over the top for me.
Now time for the mixup, mixup. This is where the work comes in. Toss and turn and turn and a little chopping and mixing and mixing. and then you have a flavorful mix of noodles tossed with vegetables.
The addition of sesame oil at the end gives an additional deep flavor layer.
Crunchy vegetables with soft noodles.
Not much else is needed no?
There will be no leftovers!!
Caribbean Vegetable Lo Mein
Prep Time: 00:20
Cook Time: 00:20
Keywords: stir-fry entree carrots Chinese New Year Christmas Caribbean summer spring fall winter
- 2 tbs oyster sauce
- 3 tbs soy sauce
- 2 tbs rice vinegar
- 1 tsp sugar
- 8 0z (1/2 lb) lo mein (Skinny egg noodles)
- 1 cup chopped broccoli
- 1 large carrot, chopped
- 1 1/2 cups chopped cabbage
- 2 scallions, chopped
- 1 large onion chopped
- 2 cloves garlic, chopped
- 1 cup sliced sweet peppers
- 1/2 tsp salt
- 1 cup chopped celery
- 1 tbsp chopped fresh ginger
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Mix all ingredients for sauce and set asideFor Lo Mein
Boil noodles according to package instructions.
Add 1 tbs oil to noodles and set aside
Heat vegetable oil in wok or large non-stick pan
Saute garlic and ginger (make sure not to burn ginger)
Add vegetables (not cabbage) and saute (about 2 minutes)
Add sauce and mix ensuring that vegetables get coated
Add cabbage and stir-fry for about 2 minutes (until cabbage is tender)
Add noodles and mix in vegetables
Add scallions and sesame oil
Interested in another great Caribbean one pot meal:
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