Chow mein and lo mein have been staples in the American diet for as long as we can remember. And, for good reason, of course! Both are equally delicious and made with the holy trinity of noodles, veggies, and protein. Given the many qualities they share, both of these dishes can appear to be quite similar. In reality though, these Chinese American staples are actually quite different. So, what really sets them apart?
For starters, chow mein is a stir-fried dish whose name comes from the Mandarin word chǎomiàn, which translates to “fried noodles.” Lo mein, on the other hand, is called lao mian in Cantonese, which translates to “mixed” or “tossed noodles.” That said, the two major differences between these two dishes are the noodles and the cooking method—well walk you through all the details below!This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Chow Mein vs. Lo Mein: What’s the Difference Between These Noodle Dishes?
While some American Chinese food menus consider chow mein and lo mein synonymous, they’re two distinct foods, thanks to their cooking methods. Here’s how to differentiate between the popular dishes the next time you want to enjoy a plate of savory, slurpable noodles.
Chow mein vs. lo mein: What is the difference?
Both of these noodle dishes are Chinese in origin and made with egg noodles (plus a combination of vegetables and sometimes meat or seafood), but their similarities stop there. Chow mein, or chāu-mèn, translates to stir-fried noodles. Lo mein, lāo miàn, means stirred noodles. So, the biggest difference is in how they’re cooked.
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.
FAQ
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