I almost feel like I cheat when I prepare this meal…but not quite. I say ‘almost’ because despite the ease to prepare you get so much out of it – protein, vitamins, minerals – it’s a slam dunk for a delicious, nutritious meal. You may wonder what makes this dish ‘Caribbean’ Chow Mein vs. Chinese Chow Mein. In my opinion, it’s the heavy influence from Trinidad and Guyana that adds ginger, dark soy, a little hot pepper to the dish. The noodle used is an egg noodle and very similar to lo mein so there’s a fine line on how to define this as a Caribbean dish. What helps with preparing this quickly is that I use all freshly washed, packaged vegetables – a package of stir fry vegetables that has broccoli, carrots, and snow peas, along with packages of Spinach and Brussels sprouts, and lastly extra firm tofu. However, you can do the same thing with fresh vegetables and perhaps add Bok Choy. The more vegetables you stretch the servings. You can always use the protein of your choice and still have a wonderful result.
The noodles used are packaged as ‘West Indian Style’ Chow Mein noodles. I’m not sure if this make a difference in taste because I’ve never used the Chow Mein noodles by La Choy or equivalent. I add freshly chopped peppers and onions and within minutes I have this dish full of veggies and protein.
Feed the wellness in you!
- 1 12 oz bag of broccoli stir fry vegetables (broccoli, snow peas, carrots)
- 1 6 oz bag of brussesl sprouts (take off stems and chop into quarters)
- 1 5 oz bag of Baby Spinach
- 2 cups of vegetable stock
- 2 boxes Extra Firm cubed tofu, drained
- 2 Tbl Olive Oil
- 1 Tbl minced ginger
- 2 Tbl fresh garlic
- 2 Tbl chopped green peppers
- 2 Tbl chopped yellow peppers
- 2 Tbl chopped red peppers
- 2 Tbl chopped onions
- 1 scotch bonnet pepper (optional)
- 1 tsp Paprika
- 1 tsp Salt
- 2 tsp Red Pepper
- Light Soy Sauce
- 1/4 c Dark Soy Sauce
- 1/4 c chopped scallion (optional)
- 1/4 c bean sprouts (optional)
- Sautee your onions, peppers, and garlic for 5 minutes on a medium heat.
- Add the Brussels sprouts and sautee for 5 minutes.
- Add the Broccoli stir fry vegetables; add ginger salt, red pepper and paprika and turn to low for 10 minutes.
- Add the tofu and half cup of light soy and the dark soy; turn to simmer for 10 minutes.
- Add the spinach and with the heat by stirring it should start to wilt. Remove from heat and cover.
- Cook the noodles according to the directions in vegetable stock and drain leaving about 1/4 cup of the vegetable stock.
- Fold in the vegetables and stir well. The heat should completely soften the spinach leaves.
- Add 1/4 cup of light soy or add to taste.
- Toss well and serve.
- Top with scallions and bean sprouts (optional)