This jerk chow mein with tofu and snow peas has a scalp-tingling level of spice that begs you to take another bite. It is a staple of Caribbean Chinese cuisine, which formed due to the Chinese indentured laborers brought to the region starting in the mid-1850s. “This steady influx led to the development of Caribbean Chinese cuisine, which blends West Indian flavors with the (mainly) Cantonese palate and cooking techniques,” chef and social media personality Jon Kung wrote in his debut cookbook, “Kung Food.”
Make ahead: The jerk paste can be made up to 1 day in advance.
Storage: Refrigerate for up to 4 days.
Where to buy: Chow mein noodles are available at 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 the scallions, garlic, Scotch bonnet or habanero peppers, ginger, paprika, brown sugar, allspice, thyme, salt, black pepper and nutmeg and process, scraping down the sides of the bowl once or twice, until a paste forms, about 1 minute. Set the jerk paste aside.
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Step 2
Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the 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 the tofu and snow peas and stir-fry until the tofu and vegetables start to brown, 5 to 7 minutes. Add the noodles and jerk paste, and toss until everything is evenly coated, about 2 minutes. Serve hot.
Substitutions
Want less spice? >> Use only 1 Scotch bonnet or habanero pepper, or milder peppers, such as serranos.
Chow mein noodles >> any long pasta or noodles.
Snow peas >> broccoli, cauliflower or baby bok choy.
Notes
Do not use the crunchy chow mein noodles often sold in canisters.
