Lo mein vs chow mein: are they the same thing or are they different, and which one is the better noodle dish? Both Chinese noodle dishes are extremely popular and readily available at most restaurants, so make sure you know which you want to order!
When it comes to Chinese food, we all know our favorite orders, but how much do we really know about the subtle differences between these noodle dishes?
After all, some Chinese restaurants in the US list them interchangeably. Chow mein and lo mein are both savory noodle dishes filled with an assortment of vegetables and possibly meat, tofu, or seafood.
Both chow mein and lo mein arrived on the shores of America with Cantonese immigrants many years ago. They have delighted generations of people in their new homeland ever since!
Let’s start with how these dishes are the same. Both use egg noodles made of similar ingredients to that of the typical Italian pasta, wheat flour and eggs. *However, rice flour or mung bean starch may also be used.
This is where the similarities end. The main difference between the two is in the way they are cooked.
Lo mein uses a wider, fresh, chewier noodle while its counterpart enjoys a thinner version that can be either fresh or dried. If you’re deciding between the two, you might find a preference for one texture or another.
Lo mein noodles are added towards the end of cooking because they are cooked prior to mixing them in with the remaining ingredients. Lo mein translates to meaning “stirred noodles”.
Plus, lo mein noodles are all about the sauce. Lots of delicious, rich, savory sauce is tossed with the tender noodles to make them delightfully addictive!
The noodles soak up a lot of it, flavoring and defining the dish. *Alternatively, the meat and vegetables can be poured over the top of the noodles along with the sauce and mixed up off the stove entirely.
I have three brands of lo mein noodles that I can usually find and that I like to use. Simply Asia (pictured here), Wel-Pac, and Ka-Me Chinese wide lo mein noodles.
Simply put, in chow mein, par-boiled noodles are tossed in a wok with enough oil to make them a bit crispy. Chow mein literally translates to “stir-fried noodles”.
Chow mein noodles are par-boiled only long enough to loosen up the pasta. Then they are frequently stir fried with meat, tofu, or shrimp plus celery, onion, or bean sprouts and other vegetables.
These noodles are generally added at the beginning of cooking and are stir-fried briskly with the remaining ingredients and a bit of oil until slightly crisp.
Comparison Table of Yakisoba Noodles And Chow Mein
| Comparison (1 serving) | Yakisoba Noodles | Chow Mein |
| Calories | 354.6c Cal | 277 Cal |
| Carbohydrates | 33.9 g | 23.25 g |
| Protein | 27.13 g | 14 g |
| Fat | 14.25 g | 15.6 g |
| Sodium | 1314.62 mg | 544.5 mg |
| Fiber | 7.27 g | 5.4 g |
| Preparation time | 30 minutes | 15-20 minutes |
Are Hakka noodles and Chow Mein the same?
Hakka noodles and Chow Mein are both noodle dishes of China.
The style of cooking makes the difference between the two.
Taishan’s style of cooking influenced Chow Mein.
The Chow Mein is generally cooked in the style set by the ancient Taishanese, or the people living in the modern day Taishan regions of China.
Whereas Hakka noodles are cooked as per the Hakka cuisine style.
What is Chow Mein?
Literally translating to ‘stir-fried noodles’, Chow Mein has been a staple across the world for decades- the most common type of noodle known to mankind that has generated from China.
The Chow Mein was initially paired with tofu or meat, but as time progressed, each country developed their personal flavor of Chow Mein.
No wonder we have ‘Tandoor Chow Mein’ in India or ‘BBQ Chow Mein’ in the US.
The simple recipe of Chow Mein tends to appeal to everybody.
Wishing for something that’s easy to cook but tastes heavenly?
You get two words as the answer- Chow Mein.
While ‘Mein’ translates to noodles, all types of noodles can be whipped up into Chow Mein; there are no specific kinds of noodles for the recipe.
Meat, fish, even eggs are used for Chow Mein- making it one of the most versatile dishes around the world.
The blend of sauteed vegetables and the noodles mixed together is a people’s favorite.
Moreover, the preparation time is less than any other kind of stir-fried noodles.
FAQ
What is the difference between Yaki Udon and lo mein?
What does yakisoba taste like?
