This jerk chow mein with tofu and snow peas has a level of spice that tingles the scalp and invites you to take another bite. It is a staple of Caribbean Chinese cuisine, which formed through Chinese indentured laborers brought to the region beginning in the mid-1850s. “This constant influx led to the development of Caribbean Chinese cuisine , which blends Caribbean flavors with (mostly) Cantonese palates and cooking techniques,” wrote chef and social media personality Jon Kung in his debut cookbook, “Kung Food.”
Get ahead: Jerk dough can be made up to 1 day in advance.
Storage: Refrigerate for up to 4 days.
Or buy: Chow mein noodles are available in well-stocked supermarkets, Asian markets and online.
Ingredients
Servings: 4–6 (makes about 10 cups)
Directions
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Step 1
In a food processor, combine green onions, garlic, Scotch Bonnet or Habanero peppers, ginger, paprika, brown sugar, allspice, thyme, salt, black pepper and nutmeg and blend , scraping the sides of the bowl once or twice, until a dough forms, about 1 minute. Set the jerk dough aside.
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2nd step
Bring a large pot of water to a boil over high heat. Add noodles and cook according to package directions until al dente, about 3 minutes. Drain, rinse and set aside.
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Step 3
In a wok or large skillet over medium-high heat, heat the oil until shimmering. Add tofu and snow peas and stir-fry until tofu and vegetables begin to brown, 5 to 7 minutes. Add the noodles and jerk paste and toss until everything is evenly coated, about 2 minutes. Serve hot.
Replacements
Want less spice? >> Use only 1 Scotch Bonnet or habanero pepper, or milder peppers, like serranos.
Chow mein noodles >> any long pasta or noodles.
Snow peas >> broccoli, cauliflower or baby bok choy.
Remarks
Don’t use the crunchy chow mein noodles often sold in boxes.
