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Jamaican lo-mein

Taste the uniqueness the complex and pungent blend of 14 different spices typical of the Jamaican region adds to this wonderful renown Chinese lo-mein dish

Prep Time:15 min

Cook Time:30 min

Serves:4 person


  •  250 gram egg noodle (optional: Simply replace with your favourite gluten free noodle / pasta )
  • 2 tsp of ground Himalayan salt and Pepper mix
  • 1 small red onion
  • 4 cloves of garlic minced
  • 1 tablespoon of minced fresh ginger
  • 2 tbsp of vinegar, preferably malt
  • 1 1/2 tbsp  coconut sugar or organic brown sugar
  • 2 tbsp of dark rum (optional)
  • Juice of 1 lime
  • 2 & 1/2 tsp Jamaican Spice Rub
  • 2 tbsp of soy sauce
  • 1 cup of bell pepper or mixed vegetables (optional)
  • 4 scallions, chopped
  • 1/2 cup of vegetable oil
  • 1 cup of chicken or vegetable broth
  • 2 tbsp of margarine or butter
  • chopped flat leaf parsley and scallions to garnish


  1. Cut all the vegetables the same size for uniform cooking
  2. Cook your egg noodles with chicken broth, drain and allow to cool.
  3.  Heat your wok or large non-stick pot on med/high heat and add the vegetable oil and butter.
  4. Add the ginger and garlic, remember to keep stirring so it cooks evenly.  Now add the vegetables (remember to slice/chop everything thin so it cooks fast)
  5. Add Equagold Jamaican spice, sugar, salt and pepper. Stir and allow to cook for 2 minutes.
  6. Add rum, soy sauce and juice of lime fry for a further 2minutes
  7. Add cooked noodles and mix - heat through and serve

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