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Lo Mein and Chow Mein, Differences




Source of Recipe


David


List of Ingredients




Lo Mein and Chow Mein, Differences

Recipe




People frequently assume that the main difference between lo mein and chow mein is the type of noodles that are used. It makes sense - after all, chow mein noodles are crisp while lo mein noodles are soft, right? Actually, the main distinction between these two popular dishes lies in how the noodles are prepared.

Know Your Noodle Vocabulary

Mein or mian is simply the Chinese word for noodles. Lo Mein means "tossed noodles," while chow mein or chao mian means "fried noodles."

What Type of Noodles are Used in Chow Mein and Lo Mein dishes?

Both lo mein and chow mein are made with Chinese egg noodles - wheat flour noodles with egg added. The noodles need to be softened in boiling water before cooking. Dried noodles are parboiled in boiling water for 5 to 6 minutes before using, while fresh egg noodles only need to be boiled for 2 to 3 minutes. The exact amount of cooking time will depend on the thickness of the noodles, so be sure to follow the package instructions if available. But whether you're working with fresh or dried noodles, the goal is to boil them until they are just cooked but not too soft (what the Italian's call "al dente," or "cooked to the tooth").

If Chinese egg noodles aren't available, Italian pastas such as fettuccini or linguini make a handy substitute. A "quick and dirty" lo mein can be made by using Ramen noodles with a flavor packet.

How are Lo Mein and Chow Mein Prepared?

The main difference between lo mein and chow mein lies in what happens to the noodles before they are combined with the other ingredients. In chow mein, the noodles are fried separately. Usually, the fried noodles are combined with the meat, vegetables and other ingredients in the wok at the end of cooking.

Noodles destined for a dish of lo mein skip this separate frying stage. In fact, the noodles may not undergo any further cooking at all: it is common to serve the parboiled noodles in individual bowls at the table and pour the other ingredients over top. Alternately, the noodles may be quickly tossed with the sauce and other ingredients in the wok before serving.

Since the real star of any lo mein dish is the sauce, it's not surprising that Lo Mein recipes often use more sauce than chow mein recipes. Frequently, the sauce is thickened with a cornstarch and water mixture before being combined with other ingredients.

Which is Better - Chow Mein or Lo Mein?

It all comes down to your personal taste. Soft lo mein noodles soak up more of the sauce than western-style crisp chow mein noodles. On the other hand, you can get a greater variety of texture in a chow mein dish. For example, crunchy noodles and celery could be combined with soft mushrooms, bean sprouts and juicy tomatoes.

Did You Know?

While chow mein with thin crisp noodles is a staple of many Chinese take-out restaurants, authentic chow mein is made with soft noodles. The main difference between the two comes down to frying time: for dryer, crisper noodles, add more oil and increase the frying time.