Spaghetti is a type of pasta of European origin. Lo mein noodles are a primary staple in Chinese cuisine. Because they are both long, thin noodles, the two starches resemble one another in appearance. The ingredients they are made from and how they are used in recipes vary, though. Chopsticks are not used to eat spaghetti dishes, but lo mein can be eaten with a fork.
It is thought that wheat originated in the Middle East before spreading to other parts of the world. Chinese lo mein noodles are a type of wheat pasta. Pasta is thought to have been invented by the Chinese as early as 5000 B.C. C. By 300 A.D., the Chinese were creating goods resembling noodles made from whole grain wheat paste. D. Lo mein noodles developed from these wheat product predecessors.
Pasta varieties varied by region in Europe between the third and fourth centuries A. D. Between China, the Middle East, Africa, and Europe, trade routes were established by Arab traders in 4 A. D. These long-distance trade routes are thought to have brought noodles to Europe. When visiting Sicily in 1138 A.D., the Arab geographer Idrisi wrote about a pasta-like dish called “triyah.” D. The pasta was brought back to Italy by renowned explorer Marco Polo from the court of Chinese ruler Kublai Khan in 1295. These original pasta varieties evolved into the spaghetti consumed in the West today.
Lo mein noodles are made from wheat flour and eggs. They are also called Cantonese noodles. Although they come in a variety of shapes and sizes, they are never perfectly straight, like dry spaghetti. With meats, vegetables, and other ingredients, flat lo mein noodles are stir-fried. Round lo mein noodles are used in soups. The two main ways to prepare lo mein are with fried foods and soups. You can buy lo mein fresh, dry or frozen. Chow mein noodles, another variety of Chinese egg noodle, are thinner than lo mein noodles. The traditional way to eat lo mein is with chopsticks.
Spaghetti is made from wheat flour. It is long and cylindrical. Typically, straight, dried spaghetti is what is sold in stores. It usually features a thick diameter. Spaghetti is boiled in water with salt or olive oil to make spaghetti dishes. After that, various combinations of sauce, meat, vegetables, and oils are spread over the spaghetti. Angel hair and spaghettoni are examples of thin varieties of spaghetti. The most widely used variety is moderately thick in diameter. Spaghetti dishes are meant to be eaten with forks.
What Is Lo Mein?
Lo means ‘tossed‘. Therefore, when we discuss lo mein, we are simply discussing “tossed noodles.”
After the vegetables and protein have been cooked and combined with the sauce to make lo mein, cooked (boiled and drained) noodles are added to the wok. Just until they are heated through, the noodles are lightly tossed with the vegetables.
Here’s how you can tell if you’re eating lo mein.
What goes in Lo Mein Noodles
Here’s what goes into the noodles (see below for sauce):
• For takeout style lo mein noodles, use freshly made yellow noodles that are about 3mm / 1/8′′ thick (these are typically referred to as “egg noodles”). The ones you find in the fridge section of grocery stores (in Australia, look for it in the pasta section of the fridge) are what I mean when I say “fresh.” The chewy, slippery texture of takeout noodles is present in these noodles.
The second-best option is dried or vacuum-packed “fresh” egg noodles.
However, you can also make lo mein with any type of noodle, including thick, thin, fresh, dried, egg, or rice, ramen, spaghetti, or other long pasta. This will be delicious with ANY type of noodles (or pasta – trust me, no one will know!) because Lo Mein doesn’t discriminate.
• For protein, choose from tofu, chicken, pork, beef, or turkey. The recipe includes instructions on how to prepare each of these, and hard tofu is delicious in this.
• As for vegetables, I used carrots, green onions, and bell peppers. Use any combination of five cups (packed) of vegetables. Also included in the flavor base are half an onion and some garlic.
What’s The Difference Between Chow Mein and Lo Mein?
The Chinese word for “noodles” is simply mein (or mian; pronounced “me-an”).
The same kind of Chinese noodle is used to make both lo mein and chow mein. Similar to Italian pasta, this noodle is made from wheat flour and eggs.
You can probably find these sold as “lo mein noodles” or even “chow mein noodles” if you live close to a good Asian grocery store. However, if you don’t, using linguine or regular Italian spaghetti noodles is a great alternative.
What is the difference, then, if it isn’t the noodles?
The preparation of the noodles in the two dishes differs.
FAQ
What kind of noodles are used in lo mein?
Fresh, yellow lo mein noodles, which are typically referred to as “egg noodles,” are available in the refrigerator section of supermarkets. Use 200g/8oz of uncooked ramen noodles or another type of dried noodle.
What is the difference between lo mein noodles and regular noodles?
Lo means ‘tossed’. Therefore, when we discuss lo mein, we are simply discussing “tossed noodles.” After the vegetables and protein have been cooked and combined with the sauce to make lo mein, cooked (boiled and drained) noodles are added to the wok.
Are lo mein noodles egg or rice?
Chinese egg noodles, which are wheat flour noodles with added egg, are used to make both lo mein and chow mein. For lo mein, use fresh egg noodles that are ideally 1/4-inch thick; for chow mein, use either fresh or dried egg noodles. In either case, the noodles must be cooked with boiling water to soften them.
Are lo mein noodles healthy?
Worst: Lo Mein Since white flour is used to make the noodles, your blood sugar will rise more quickly than it would with whole grains high in fiber. Additionally, they are cooked in oil and soy sauce, which results in an increase in fat and sodium.
