Lucas Delgado
Chicken lo mein and chicken chow mein are two popular Chinese-American dishes. While they may have similar ingredients, they are prepared differently and are not the same. Lo mein is made with fresh noodles that are boiled and then tossed with vegetables, meat or seafood, and a sauce. On the other hand, chow mein is made with dried noodles that are parboiled and then fried with vegetables, meat or seafood, and a light sauce.
| Characteristics | Values |
|---|---|
| Meaning | Lo mein means "mixed" or "tossed noodles", while chow mein means "fried noodles" |
| Noodle type | Lo mein: fat, chewy noodles; chow mein: thin, crispy noodles |
| Noodle preparation | Lo mein: boiled; chow mein: parboiled and fried |
| Noodle cooking time | Lo mein: shorter; chow mein: longer |
| Sauce | Lo mein: thicker, heavier sauce; chow mein: lighter, sparser sauce |
| Region | Lo mein: more common in the US Midwest; chow mein: more common on the US West Coast and East Coast |
| Authenticity | Lo mein: considered less authentic; chow mein: considered more authentic |
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What You'll Learn
- Noodle type: Lo mein uses fat, chewy noodles, while chow mein uses thin noodles
- Preparation: Lo mein noodles are boiled, while chow mein noodles are fried
- Sauce: Lo mein uses more sauce than chow mein
- Texture: Lo mein is softer, while chow mein is crisp
- Authenticity: Lo mein is considered more authentic Chinese
Noodle type: Lo mein uses fat, chewy noodles, while chow mein uses thin noodles
Lo mein and chow mein are two distinct foods with different cooking methods and ingredients. The main difference between the two dishes lies in the type of noodles used. Lo mein uses fat, chewy noodles, while chow mein uses thin noodles.
Lo mein noodles are fresh, soft, and chewy. They are boiled for a few minutes and then added to the stir-fry after the vegetables and meat are cooked. Lo mein noodles are best made with fresh noodles, preferably about 1/4-inch thick. They are cooked separately from the other ingredients in the dish, so they are fully cooked instead of parboiled. They are mixed and tossed with the other ingredients, resulting in a softer and saucier dish.
On the other hand, chow mein uses thin, dried noodles that are parboiled for 5-6 minutes and then fried with vegetables and meat. These noodles are drier and crisper, so they are only lightly coated with a small amount of sauce to maintain their crisp texture. They are stir-fried in a wok with a small amount of oil, resulting in a dish with a greater variety of textures.
Both lo mein and chow mein are made with Chinese egg noodles—wheat flour noodles with egg added. However, their similarities mostly end there. The biggest difference between the two dishes is in the translations of their names: lo mein means "tossed noodles," while chow mein means "fried noodles."
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Preparation: Lo mein noodles are boiled, while chow mein noodles are fried
Lo mein and chow mein are two distinct foods with varying cooking methods and ingredients. The biggest difference between the two dishes is how the noodles are cooked.
Lo mein noodles are boiled, resulting in a softer and chewier texture. They are typically made with fresh noodles, which are softer due to their higher moisture content. Lo mein noodles are cooked separately from the other ingredients and are fully cooked before being added to the wok. They are then mixed and tossed with the other ingredients. Lo mein is a saucier dish, and the thick and chewy fresh egg noodles complement the sauce by soaking it up. The sauce is the star ingredient of lo mein, so the dish is drenched in it.
On the other hand, chow mein noodles are fried, resulting in a drier and crispier texture. They are made with dried noodles that are parboiled for 5 to 6 minutes before being stir-fried with meat, poultry, and vegetables. The par-cooked noodles are then added to the wok and lightly fried in oil to complete the dish. Chow mein has a lighter and sparser sauce to maintain its crispness.
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Sauce: Lo mein uses more sauce than chow mein
Lo mein and chow mein are two distinct dishes with different cooking methods and ingredients. The main difference between the two is how the noodles are cooked. Lo mein is typically made with fresh noodles, while chow mein is made with dried noodles. Fresh noodles are softer, while dried noodles are sturdier and have a longer shelf life.
Lo mein is usually made with fat, chewy noodles, whereas chow mein uses thin noodles that are sometimes crisp. Lo mein uses fresh noodles that are boiled for a few minutes, while chow mein uses dried noodles that are parboiled for five to six minutes. The parboiled noodles in lo mein are added near the end of cooking to heat through and toss with the other ingredients and sauce. The sauce is the star ingredient of lo mein, so it will be drenched in much more sauce than chow mein. The thick and chewy fresh egg noodles in lo mein complement the sauce by soaking it up.
Lo mein is best made with fresh noodles, while chow mein can be made with either fresh or dried noodles. The noodles are usually about an eighth of an inch thick and have a smooth surface and toothsome texture. Chow mein's sauce is generally lighter and more sparse than lo mein's thicker, slicker sauce. Lo mein is considered somewhat healthier than chow mein because the noodles are not fried.
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Texture: Lo mein is softer, while chow mein is crisp
Lo mein and chow mein are two distinct dishes with different cooking methods and ingredients. Lo mein is softer, with a chewier texture, while chow mein is crisp and has a greater variety of textures within the dish.
Lo mein is made with fresh noodles, which are boiled for a few minutes and then tossed with the other ingredients. The noodles are soft and chewy, making them perfect for wrapping around chopsticks. They are also well-suited to being heavily coated in sauce. The sauce is the star ingredient of lo mein, so the dish is drenched in it. The thick, fresh egg noodles complement the sauce by soaking it up.
Chow mein, on the other hand, is made with dried noodles, which are more sturdy and have a longer shelf life. These noodles are parboiled for 5-6 minutes and then fried, resulting in a crisp texture. To maintain this texture, chow mein uses less sauce than lo mein. The sauce is lightly applied so as not to weigh down the noodles.
The different textures of the two dishes are also due to the ways in which they are cooked. Lo mein is mixed and tossed with the other ingredients, while chow mein is fried, resulting in a crisp texture.
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Authenticity: Lo mein is considered more authentic Chinese
Lo mein and chow mein are two distinct dishes with different cooking methods and ingredients. Lo mein is considered more authentic Chinese for several reasons. Firstly, the name 'lo mein' means ''stirred noodles' or ''mixed noodles' in Chinese, reflecting the dish's preparation method of tossing or mixing the noodles with other ingredients. This is in contrast to chow mein, which means ''fried noodles'' and involves frying the noodles. Lo mein uses fresh noodles that are boiled for a short time, resulting in a softer and chewier texture. This type of noodle is more commonly used in traditional Chinese cuisine.
The preparation method of lo mein also contributes to its authenticity. The noodles are cooked separately from the other ingredients, ensuring they are fully cooked instead of parboiled. This is a more typical approach in traditional Chinese cooking, where each ingredient is prepared separately and then combined, allowing for a balance of textures and flavours. Lo mein's soft and chewy noodles also absorb more sauce, and the dish is known for its generous use of sauce, enhancing the overall flavour of the dish.
Additionally, lo mein is considered more authentic because it is less commonly found in Westernised Chinese restaurants. While both dishes have been modified in Western countries, chow mein has undergone more significant adaptations. In the late 19th and early 20th centuries, particularly in the Northeast US, chow mein was heavily adapted to suit local ingredients. As a result, the traditional Hong Kong-style pan-fried noodle dish evolved into a stir-fried dish with deep-fried wonton noodles. This adapted version of chow mein became prevalent in American Chinese restaurants, especially outside of authentic Chinese neighbourhoods like Chinatowns.
The availability of lo mein on menus also indicates a more authentic Chinese restaurant. Some users on Reddit have shared their experiences of finding lo mein in "real" Chinese places on the US West Coast, while another user observed that Chinese restaurants in the Midwest typically had lo mein, but it was less common in California, where chow mein was more prevalent. This suggests that the presence of lo mein on the menu could be an indicator of a more traditional Chinese culinary offering.
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Frequently asked questions
The main difference is in how the dishes are cooked. Chicken lo mein is made by tossing fresh, thick, and chewy noodles with vegetables and meat at the end of the cooking process. Chicken chow mein, on the other hand, involves frying thin noodles with vegetables and meat. The noodles in chow mein are fried at the beginning of the cooking process and then added back to the stir-fry at the end, resulting in a crispier texture.
Both dishes typically include vegetables, meat, and a variety of seasonings. While the specific ingredients can vary, the main difference lies in the type of noodles used and how they are prepared.
Yes, the cooking methods result in distinct textures. Chicken lo mein is known for its soft and thick noodles, giving it a saucier texture. Chicken chow mein, on the other hand, has a greater variety of textures due to the fried noodles, resulting in a crispier dish.
Chicken lo mein and chicken chow mein are both Chinese dishes but have been influenced by different cultures over time. The Americanized version of chicken chow mein, for example, uses dried noodles that are fried to create a crunchy texture, while the traditional Chinese version uses fresh egg noodles and stir-fries them with vegetables and a brown soy-based sauce.
