Caribbean Chow Mein with chicken and Shrimp

A Caribbean twist on a traditional Asian dish—this Caribbean chicken and shrimp chow mein is ram-packed with noodles, crisp vegetables, and bold island flavor. One pot. Big flavor. Dinner is served!

Caribbean Chow Mein – The Trini-Guyanese Way

There are some dishes that just stand out—even when they’re simple. Chow mein is one of those.

This one-pot noodle dish is the ultimate flexible recipe: make it with just veggies, throw in some chicken, add seafood, or go wild and add everything like I did here.

Caribbean Chinese Food? Yes, Please.

There’s something uniquely delicious about Chinese food from the Caribbean. It’s not quite like the takeout in the U.S.—we’ve put our own flavor spin on it thanks to the Chinese influence in the islands.

For me? The holy trinity is chow mein, pow, and roast chicken. But chow mein is forever #1.

The Guyanese Twist: Cassareep

A few months back, I found cassareep at a Guyanese market while hunting for dasheen bush (because… callaloo cravings).

Cassareep is a thick, dark sauce made from cassava root and spices. Guyanese folks use it in pepper pot, but here, it adds deep umami flavor to chow mein, think soy sauce, but Caribbean-style.

My Chicken and Shrimp Chow Mein

I knew I had to make a version at home, especially since the closest spot for real Caribbean Chinese food (shout out to Tropics in Florida) is a 45-minute drive. And while I’d still make the trip for a good wonton, I no longer need to for my chow mein fix.

So here’s how I like mine:

• Noodles: Fat, springy, and al dente.
• Veggies: Crunchy. Always.
• Protein: Chicken + shrimp combo, because why choose?

And yes, I pick out the green peas if someone sneaks them in. No shame.

How to make Caribbean chow mein

Ingredients

Proteins

• Boneless chicken thighs, cut into 1-inch chunks
• Large shrimp, peeled and deveined
  Seasoned separately with green seasoning for full flavor.

Seasonings

• Green seasoning
• Cassareep (or soy sauce)
• Brown sugar
• Salt
• Black pepper
• Dried thyme

Vegetables & Aromatics

• Onion, thinly sliced
• Garlic, chopped
• Fresh ginger, grated
• Sweet peppers (use different colors!)
• Carrots, julienned
• Celery, sliced
• Broccoli florets
• Cabbage, shredded
• Scallions, chopped
  A colorful mix for crunch and flavor—use what you have, but these are my go-to.

Other

• Oil For cooking the meat and sautéing everything else.
• Chow mein noodles Boiled according to package directions. I prefer the fat Caribbean-style ones if you can find them.

Instructions

1. Season that meat:
   Season chicken with 3 Tbsp green seasoning, cassareep, black pepper, salt, thyme, and brown sugar.
   Season shrimp separately with 2 Tbsp green seasoning. Set both aside to marinate.
2. Sear the chicken
   In a wok or deep skillet, heat 1–2 Tbsp oil over medium-high heat. Add chicken and cook for 15 minutes, until fully cooked and browned. Remove from pot.
3. Boil the noodles
   Cook the chow mein noodles according to package instructions. Drain and set aside.
4. Cook the shrimp
   In the same pot, add a bit more oil and cook shrimp for no longer than 7 minutes, just until pink. Remove and set aside.
5. Aromatics first
   Add a little more oil, then sauté onions and garlic for 1 minute until fragrant.
6. Veggie party
   Return chicken to the pot. Add carrots, sweet peppers, scallions, celery, broccoli, and ginger. Stir-fry for 5–7 minutes, until veggies are just tender but still vibrant. Add more cassareep or soy sauce if it’s looking dry or needs a flavor bump.
7. Final toss
   Stir in cabbage and give it a minute to wilt slightly.
8. Add shrimp back to the pan.
   Then gently add cooked noodles in batches, mixing until everything is fully combined and coated in flavor.
9. Taste test (but try not to eat it all at the stove like I do)
10. Adjust seasoning if needed. Serve hot and enjoy the magic of Caribbean Chinese fusion!

Storage & Reheating Tips

Storing Leftovers:
Let the chow mein cool completely, then store in an airtight container in the fridge for up to 3–4 days. The noodles will soak up the sauce as it sits, but the flavor gets even better!

Reheating:

• Stovetop (recommended): Add a splash of water or broth to loosen it up. Reheat in a skillet on medium heat, stirring until warmed through.
• Microwave: Add a bit of liquid and cover loosely. Reheat in 30-second bursts, stirring in between.

Related Recipes

• Coconut milk pasta
• Pepper Shrimp
• Chicken Pelau
• Curry Chicken

Frequently Asked Questions

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