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
Some dishes 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.
And if you want to try another savory one-pot option, this bhaji rice is a great choice.
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
- 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. - 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. - Boil the noodles
Cook the chow mein noodles according to package instructions. Drain and set aside. - 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. - Aromatics first
Add a little more oil, then sauté onions and garlic for 1 minute until fragrant. - 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. - Final toss
Stir in cabbage and give it a minute to wilt slightly. - Add shrimp back to the pan.
Then gently add cooked noodles in batches, mixing until everything is fully combined and coated in flavor. - Taste test (but try not to eat it all at the stove like I do)
- 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
Frequently Asked Questions
Yes! Use 1 tablespoon soy sauce with 1/2 teaspoon molasses or brown sugar to mimic that deep flavor. It won’t be exact, but it works in a pinch.
I love using Champion or Chief chow mein noodles—the thick, springy kind made for Caribbean chow mein. Lo mein or spaghetti can work if you’re desperate, but the real thing is worth it.
Absolutely! Leave out the meat and shrimp and load it up with mushrooms, tofu, and extra veggies. Swap the oyster sauce (if using) for a mushroom-based soy sauce.
Yep, cook and store each component (noodles, protein, and veggies) separately, then toss everything together just before serving for the freshest taste.
Recipe
Caribbean Chow Mein with Chicken and Shrimp
Ingredients
Method
- Season the chicken. Add the chicken to a bowl and season with 3 tablespoons green seasoning, cassareep, thyme, brown sugar, salt, and black pepper. Set aside to marinate.
- Season the shrimp. In a separate bowl, season the shrimp with 2 tablespoons green seasoning and set aside.
- Cook the noodles. Prepare the chow mein noodles according to the package directions, taking care not to overcook them. Drain, rinse under cold water, and keep covered until ready to use.
- Cook the chicken. Heat some of the oil in a wok or large, deep skillet over medium-high heat. Add the chicken and cook for about 10 to 15 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
- Cook the shrimp. Add a little more oil to the pan if needed. Cook the shrimp for about 2 to 4 minutes, turning as needed, just until pink and opaque. Remove from the pan and set aside.
- Sauté the aromatics. Add the onion, garlic, and ginger to the pan and sauté for about 1 minute, until fragrant.
- Stir-fry the vegetables. Add the carrots, broccoli, celery, and sweet peppers. Stir-fry for about 5 minutes, or until crisp-tender. Add the scallions and toss to combine.
- Add the cabbage and chicken. Stir in the cabbage and return the cooked chicken to the pan. Toss everything together and cook for another 1 to 2 minutes, just until the cabbage begins to soften.
- Add the noodles. Add the cooked noodles in batches, gently tossing to combine with the chicken and vegetables. Add a little more cassareep or soy sauce to taste, if needed.
- Finish with the shrimp. Return the shrimp to the pan and gently toss until everything is evenly combined and heated through. Taste and adjust the seasoning as needed. Serve hot.
Nutrition
Notes
Noodles: I prefer thicker Caribbean-style chow mein noodles such as Champion or Chief. Rinse the cooked noodles under cold water after draining to stop the cooking process and help prevent them from sticking.
Wiri wiri pepper: For some Guyanese-style heat, wiri wiri pepper can be added if available. I leave it out because it isn’t always easy for me to find.
Recipe Printed From ThisBagoGirl.com
