Caribbean Veggie Chowmein

My husband had a big dislike for Chinese takeout and I did not understand why. The sweet sauces and the grease would get to him. In some islands Asian indentured servants were bought to the Caribbean and like most things their cooking style rubbed off on the locals. Veggie chowmein is one of them. Do not let the look of this dish deceive you. It does not taste like Chinese take out but very Caribbean. You see the Caribbean locals  liked the chowmein but they used their own herbs and spices to make the sauce and this is the result. Veggie chowmein, something you can get at most restaurants in the English-speaking Caribbean. Slightly spicy , moreish and hearty and one of the only white pastas I eat at least twice a year. It is a bit difficult to find chowmein. Check a Chinese supermarket to get a good tasting egg free chowmein. The one I used was made in Guyana which is in South America but generally speaking it still makes up the Caribbean. Sometimes Chinese shopkeepers would make chowmein at home but this practice has phased out due to health and safety issues as they needed to dry it outside. Now chowmein is made in factories where good manufacturing practices are observed. Before white pasta came main stream in the Caribbean housewives only used chowmein and macaroni for cooking. Seitan pieces, pressed tofu of faux chicken strips can be added to make it a complete meal. Lets just say my husband was asking for seconds and thirds for this dish.

 

 

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