Suey Mein (Sui Mein) is one of those dishes that every Chinese Jamaican should know how to cook. The broth is typically filled with noodles, shrimp, vegetables and Cantonese-style roast pork (Cha Su) and chicken is a meal in it of itself. This version is for those who do not eat meat but eat seafood.
Suey Mein is typically served with a hot sauce made with scotch bonnet peppers and mushroom soy sauce. The sauce is dropped in the soup.
You will not find Suey Mein on any regular Chinese Restaurant as it is unique to Jamaica. The Chinese-Jamaican community on the island created this soup. It is a favorite at Jamaican-Chinese restaurants. Eating it requires you alternating between a soup spoon and a fork. Hope you enjoy my Jamaican Chinese Seafood Suey Mein Recipe.
Soup Ingredients
- 2 veggie egg rolls (thinly sliced)
- 1 ½ pound Shrimp
- 2 rolls fresh Chinese egg noodles
- 8 head baby bok choy
- Chopped scallions
- Shredded carrots
- 8 cups reduced-sodium seafood stock for soup base (64 ounces)
- 1 teaspoon sugar
- 1 tablespoon soy to taste
Soup Instructions
- Bring the seafood stock to boil and flavor with soy sauce & sugar.
- Keep the seafood stock hot on the stove.
- In a separate pot boil water and add the noodles
- Cook the noodles to your preferred texture (I typically cook for 3 minutes. Do not overcook)
- Put the noodles in each soup bowl
- Slowly pour the seafood stock mixture into the soup bowl. (The noodles should be covered by the stock)
- Top the noodles with the shrimp, veggie egg rolls and vegetables. Garnish with chopped scallions and shredded carrots.
- Serve the hot with Jamaican Chines sauce
Ingredients for the Sauce
- 3 cloves of garlic
- ½ onion diced
- 1 Scotch bonnet pepper diced
- 3 tablespoons mushroom soy sauce
- 1 tablespoon vegetable oil
Sauce instructions
- Mix the onion, pepper and garlic in the mushroom soy sauce
- Heat vegetable oil in small saucepan until very hot.
- Immediately pour the vegetable oil on top of the mushroom soy sauce mixture.
- Stir the mixture well
