Sunday, January 27, 2013

West Indian Vegetable Lo Mein Recipe

On Thursdays we stick to a vegetarian diet. This past Thursday I wanted to make something like Spinach and  Roti (a west indian kind of flatbread) and I didn't have the energy so I decided to make a Lo Mein instead. This takes about 20 minutes at most.

Now the difference in a chow mein vs. a lo mein is the noodle size and the consistency. If the noodles are wet instead of dry the taste will be significantly different, even if the ingredients don't vary as much. I didn't fry the noodles after I cooked them either, giving it a different consistency. I use the same recipe when I make a chow mein, but I fry it up in the end. So again, like in most of my recipes, the choice is yours. Great flavor is in the air either way. Feel free to add 1/2 a lb. of meat if you'd like, it definitely tastes even better.

Vegetable Lo Mein Recipe


1 pk (16oz.) west indian style chow mein/lo mein
1 large red bell pepper
1 bunch of broccoli cut
1 small  red onion or 1/2 large
shredded carrots
7 soy sauce packets
1 tsp. ground black pepper
Adobo seasoning salt (I just sprinkle fast going around 3 times). Go easy on this, add a few dashes, and add more later if needed.
1/2-3/4 tbs. ground Allspice (not everyone likes a lot of this spice it's strong, try 1/2 tbs first)
2 tbs. brown sugar
3 tbs butter (non-hydrogenated for the health kick)
2 tbs. oil
3 tbs. west indian chow mein sauce (optional)

I save these soy sauce packets from Chinese food take-out orders =)

                                                             Optional sauce:

I like this brand, you can choose your favorite kind. 


1) Dice onions, chop bell peppers, broccoli.
2) Put your pot of water to boil. When the water starts boiling, add noodles and put on your timer. Read the package it should say boil for about 10-11 mins. I watch the the time because it's important, and strain noodles right away when the timer goes off while running the cold water.

3) While your noodles are boiling fry your onions, broccoli, red peppers, carrots in oil, and add all the ingredients EXCEPT the butter on high heat...I usually fry it until it's cooked but not until veggies get soggy, so stick to about 10-12 mins. then take off the stove and remove from the heat.

4) Check to see if your noodles are properly drained. Remove from strainer into a wide pan/foil tray and add butter and spread apart. Let it cool for a few mins. I usually use this time to clean up/wash my strainer and pot.

5) Take your vegetable mixture and pour on top of the noodles, mix rapidly with 2 noodle spoons or with 2 large forks. Taste and add more Adobo to your taste.  



Hope you and your family enjoys it! When West Indian people eat chow mein or lo mein, we must have the hottest pepper sauce available. If you feel a little adventurous skip the Tobasco sauce and get some fire blazing pepper sauce made of habanero/wiri wiri peppers from you're local Caribbean store.

It should look like this:

Hasta Mañana!