Chow Mein is a popular noodle dish in Guyanese and Caribbean cuisine since so many people of Chinese descent are still living throughout these former European colonies. We recently found some great ingredients in a Caribbean market in El Paso, Texas! Then, of course, we had to find a recipe to try them out.

Serves 2-3

Ingredients:

• 12 oz Caribbean Chow Mein noodles
• ½ lb tofu, cubed (can substitute chicken, if desired)
• 4 scallions, sliced thinly
• 2 cloves garlic, minced
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• 1 carrot, julienned
• 3 Tbs olive oil
• 1 Tbs Caribbean cassareep (or other browning sauce)
• 1 Tbs soy sauce
• 2 Tbs sesame oil
• ½ tsp five spice powder
• Additional sesame oil and soy sauce

Preparation:

In a Ziploc bag, place 1 Tbs olive oil, cassareep, five spice powder, and soy sauce. Add cubed tofu or chicken, and marinate for about one hour. Cook chow mein noodles as directed on package. Drain, and rinse with cold water. Drizzle with sesame oil, toss gently, and set aside. When you’re ready to cook, heat 2 Tbs olive oil in a skillet. Remove the tofu cubes from the marinade and reserve. Add tofu to the pan and cook until brown and crispy. Remove from the pan and set aside. In the same skillet, add all the vegetables and cook until tender crisp. Add the tofu back to the skillet, then pour in the reserved marinade. Add the chow mein noodles and toss until everything is hot and bubbly. Serve with additional soy sauce and sesame oil, if desired. Garnish with additional raw scallions for color.