Noodles are a popular dish in a variety of different countries. Asian restaurants will usually offer many different meals including both chow mein and lo mein. Although these Chinese dishes are similar, many people wonder: what is the difference between Chow Mein and Lo Mein?
Chow mein and lo mein are both popular Chinese noodle dishes, but they have distinct differences in preparation, texture, and flavor. I will go over both delicious noodles delicious below to clear up any confusion you might have with these dishes.
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What is Chow Mein?
Try my Chow Mein recipe here. (pictured above)
The word "chow" means "fried" and "mein" translates to "noodles", therefore chow mein is fried noodles. These egg noodles are fried in oil.
They usually end up with a crisp texture, which allows for the use of heavy sauces in this dish, after the initial frying. However, they can also be softer depending on how they are fried.
The type of frying method can differ depending on the type of dish ordered. The vegetable and protein component can either be poured on top of the fried, crunchy noodles or stir-fried directly into the noodles.
The word "lo" translates to "tossed", therefore lo mein is tossed noodles. Tossed noodles are made by a system of boiling and draining. Typically these noodles are added after the vegetables and protein are prepared. Once they are added to the mix, noodles are "tossed" in with a sauce and heated through.
By strategically tossing the noodles in with all the other ingredients, the sauce can evenly mix into the dish and soak into the noodles. Lo mein noodles do not provide a crispy texture like chow mein, and typically have more sauce. The noodle texture will be soft.
The Noodles
- Chow Mein: Typically uses thin, crispy or slightly chewy noodles. The dish has a nice combination of textures with the crunchy noodles and tender vegetables.
- Lo Mein: Uses soft, thicker noodles. The noodles absorb the flavors of the sauce well. The texture is more consistent and tender throughout the dish.
Cooking Method
- Chow Mein: They are often either pan-fried until they are crispy or parboiled and then stir-fried for a slight crisp. This gives chow mein a distinct texture with crispy and slightly chewy noodles.
- Lo Mein: The noodles are fully cooked in boiling water first, then tossed with sauce and other ingredients in a wok or pan, making them softer. The focus is on the sauce coating the noodles rather than frying them.
The Sauce
- Chow Mein: The sauce is usually lighter and used more sparingly.
- Lo Mein: The sauce is richer and more abundant, coating the noodles thoroughly. The end result is a more flavorful and saucy dish.
Regional Variations
- Chow Mein: There are many regional variations. In the United States, the dish can range from the crispy, fried "Hong Kong-style" to softer versions found in American-Chinese cuisine.
- Lo Mein: Also has regional variations, but it is generally more consistent in being a saucy, noodle-heavy dish.
Chow Mein vs. Lo Mein
The texture and flavor of both noodle dishes can vary greatly. Although they may seem like two entirely different noodles, they are actually the same. The difference between both the chow mein and the lo mein lies in how they are cooked.
While chow mein is made by frying the noodles to a crisp texture before the vegetables and other components are added, lo mein is made by boiling and then tossing noodles with the vegetables and sauce, resulting in a soft texture.
Both chow mein and lo mein are a tasty, hearty dish that can be prepared with different vegetables, proteins and sauces. Understanding these differences can help you choose the right dish for your taste preference and cooking style.
Related Noodle Dishes to Try
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