CHOW MEIN VS LO MEIN: To better understand the distinctions between the two popular Chinese noodle dishes—Chow Mein and Lo Mein—we’ve compiled this guide, including everything from recipes and preparation methods to nutritional information.
I get a lot of these questions from individuals. What is Lo Mein, and what is it made of?
Being an expert in Chinese cuisine, I’ll go into further depth.
A wide variety of Chinese noodle dishes are available.
Two of China’s best-known noodles have a few notable differences:
- Chao Mian is the Chinese word for Chow Mein. Noodles stir-fried are the literal meaning of the two words.
- In Cantonese, Lo Mein is referred to as “Lao mian.” Literally translated, the two terms indicate “noodles mingled or tossed.”
- Cooking procedures are vastly different in the two countries. However, the cooking method is vastly different despite the similarity in components.
- Before stir-fried in a wok, Chow Mein Noodles are pre-boiled or pre-soaked in hot water. The noodles are totally cooked throughout the stir-frying process. Lo Mein noodles are adequately cooked before mixed with meat, vegetables, and sauce in the pan. Mix and toss, not a stir-fry, these ingredients.
- In contrast to the dry noodles in Chow Mein, the noodles with Lo Mein are smothered in sauce.
- In a hot Chinese wok, chow mein noodles are quickly stir-fried. Chicken and vegetables, as well as the Lo Mein sauce, are combined with the noodles in a Lo Mein.
CHOW MEIN VS LO MEIN
Here are various Chow Mein recipes, all of which use classic stir-frying methods to prepare and cook the noodles.
- Chow Mein
- Chicken Chow Mein
- Shrimp Chow Mein
- Pork Chow Mein
- Soy Sauce Chow Mein
- Panda Express Chow Mein Copycat
The sauce is lavishly lathered over the wet noodles in a dish called Lo Mein. Lo Mein recipes are suggested below.
- Lo Mein
- Shrimp Lo Mein
- Chicken Lo Mein