Chow Mein (2024)

FAQs

What is the difference between chow mein and lo mein? ›

The biggest difference between chow mein and lo mein lies in the translations of their names: chow mein is fried, and lo mein is tossed. The experience is somewhat different between the two. Lo mein tends to be saucier and more toothsome, with a texture some describe as “slippery” because of the noodles' softness.

What is Chow Mein? Chow mein is a stir-fry noodle dish that is made in many different variations, but typically made with noodles, cabbage, celery, green onions, and garlic. Traditional chow mein is made with fried noodles but often it is prepared with boiled lo mein, chow mein, or yaki-soba noodles.

Although the two dishes may seem similar, the way they are prepared sets them apart as distinct dishes. The sauces for each dish are markedly different, with chop suey usually having a thicker, starchy gravy-like sauce, while chow mein is prepared with a thinner soy-sauce based topping.

However, it isn't a healthy dish as it increases blood sugar levels. Chow mein noodles' main ingredient is refined flour maida, that's packed with carbohydrates. Consider replacing processed white carbs maida noodles with millet noodles. Millet is nutritionally superior to other grains and also has a low GI.

Mein gon (面干 miàn-gān), informally referred to as crunchy noodles or crunchy chow mein, are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.

What types of noodles are used for chow mein and lo mein? Traditional lo mein recipes usually call for fresh (not dry) noodles that are thick and chewy. On the other hand, chow mein can be made with both fresh and dried noodles, but these noodles are much thinner which makes them great for stir-frying in a wok.

In the American market, two types of chow mein include crispy chow mein and steamed chow mein. The steamed chow mein has a softer texture, while the former is crisper and drier. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.

One of my favorite dishes is the Hong Kong Chow Mein! It is a little different from regular chow mein… instead of everything being tossed together you have a disc of fried crispy noodles topped with vegetables and protein in a shiny garlicky sauce.

noun. sub·​gum ˈsəb-ˈgəm. : a dish of Chinese origin prepared with a mixture of vegetables (such as peppers, water chestnuts, and mushrooms)

Yes chowmin qualifies as junk food. But it again depends where you are from, what is you local cuisine.

Why is chow mein so good? ›

Chow mein gets its signature flavor from the thick, dark homemade sauce the noodles are tossed with. It's the perfect balance of sweet and salty and makes putting down your chopsticks absolutely impossible.

Depending on how they are made and what's in them, both dishes can be made healthier or less healthy. That said, Lo Mein usually has more vegetables than Chow Fun, which usually has more oil and sodium.

Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimes carrots, cabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.

Also known as “rice vermicelli,” these round and thin noodles are on the drier and chewier side, with their heartier shape making them perfect for stir-fries and salads.

Chow Mein noodles are thinner, and kind of dry and crinkly out of the packet (see photo above). They can be used to make: soft noodles (this recipe) – soaked in boiling water until soft then tossed with a sauce, vegetables and meat; or.

Worst: Lo Mein

This mound of noodles has about half the carbohydrates you need all day. The noodles are made from white flour, which raises your blood sugar faster than fiber-rich whole grains. Plus, they're cooked with oil and soy sauce, so you get extra fat and sodium.