The biggest smile in the room will be on my face if you give me a huge bowl of lo mein. When I used to eat in a mall food court, I would always order the largest container of lo mein. Beef or chicken lo mein, heck, it could even be served simply with sauce I’m just all about the noodles.
You can find the incredibly popular noodle dish lo mein both in restaurants and at home. In Cantonese, lo mein means “mixed noodles”. It is pronounced “lao mian” in Mandarin and has the same translation. Basically, it’s egg noodles and sauce combined, somewhat resembling chow mein but not quite
In reality, it can refer to a variety of different noodle dishes, just as you can order spaghetti in a number of different ways. The Chinese takeout style of noodles known as lo mein is popular in North America. It consists of somewhat thick egg noodles that are stir-fried and tossed with vegetables, proteins, and a soy-based sauce.
Lo mein comes in two varieties technically: Cantonese Hong Kong style and American Chinese takeout style. Both are a mixed stir fried noodle dish.
The noodles used in lo mein and chow mein are the primary distinctions. When compared to chow mein noodles, lo mein noodles are thicker and more chewy. Lo mein is simply tossed to keep the noodles soft, while chow mein is cooked longer in the pan to make the noodles crispy. Pictured below: soy sauce chow mein.
Both varieties of noodles are made with flour, water, eggs, and kansui (which gives the noodles their distinctive yellow color and chewy texture). They differ mostly in hydration and shape. Because they are thicker and more hydrated, lo mein noodles are chewier and plusher. Because they are less hydrated, chow mein noodles are thinner, drier, and crisp up more. After cooking, chow mein noodles are chewy and springy, while lo mein noodles are soft and supple.
Probably the simplest takeout dish you can prepare is this one. Making a quick sauce, cooking the noodles, adding some vegetables, and tossing are all that are required:
For lo mein you need lo mein noodles. You can substitute spaghetti or any other long pasta for them by visiting your neighborhood Asian grocery store.
The sauce is what makes this dish so addictive. Simple light and dark soy sauce, toasted sesame oil, sugar, and a smidge of ginger make up this umami-rich mixture.
Making a batch of lo mein sauce and storing it in the refrigerator makes it simple to prepare lo mein whenever the urge strikes.
Because all of the ingredients are refrigerator-stable, you can simply prepare a small batch, put it in a clean, airtight container, and store it in the refrigerator before adding it to your noodles as desired. For each batch of lo mein, you’ll need about 1/4 cup of sauce, but you can add more or less depending on how saucy you like your noodles.
Although oyster sauce is incredibly delicious, many lo mein sauces on the internet don’t contain it because it’s unhealthy. You can increase the amount of umami in the recipe above by adding 2 tbsp of oyster sauce.
Dark soy sauce is a saltier version of regular soy sauce that is thick, dark, and flavorful. It’s extra dark from a longer fermentation of soy beans. If you have the opportunity to purchase a bottle of dark soy sauce, do so because it will last you a long time and bring you a lot of joy. Dark soy sauce gives Chinese dishes a gorgeous glossy brown color and also adds caramel sweetness and depth. It is available online and at your neighborhood Asian grocery store.
Don’t sleep on toasted sesame oil. It’s pure nutty, toasty aromatic umami. The toasted stuff is completely different from regular sesame oil. Our favorite is Kadoya, which comes in a distinctive bottle with a yellow top. It’s available online and in most grocery stores.
The beauty of lo mein is that it tastes fantastic with almost anything added to it. All types of vegetables and proteins are welcome at the celebration. Just make sure to cut everything into bite size pieces.
Although we frequently make this recipe with either chicken, pork, or beef, it is entirely vegan. Velveting is the key to incredibly tender, juicy meat for lo mein (or all Chinese stir fries). The traditional Chinese method of marinating meat with cornstarch, oil, and seasonings is called velveting. This helps tenderize and season the meat. When you cook the meat, the cornstarch acts as a small heat barrier to keep the meat extra juicy.
Using 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp oil, and 1 tsp cornstarch, quickly marinate 1/2 lb chicken breast or thighs. After the garlic has been fried, add to the pan and cook, stirring occasionally, until fully cooked. Proceed with the rest of the recipe.
Using 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp oil, and 1 tsp cornstarch, quickly marinate 1/2 lb sirloin, flank, or tri-tip steak by cutting it into 1-inch pieces. After the garlic has been fried, add to the pan and cook, stirring occasionally, until fully cooked. Proceed with the rest of the recipe.
1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp oil, and 1 tsp cornstarch are combined in a quick marinade and applied to a 1/2 lb pork chop or pork shoulder cut into 1 inch pieces. After the garlic has been fried, add to the pan and cook, stirring occasionally, until fully cooked. Proceed with the rest of the recipe.
Toss 1/2 lb. peeled and deveined shrimp with 1 tbsp. soy sauce, 1 tsp. dark soy sauce, 1 tsp. oil, and 1 tsp. cornstarch in a quick marinade. After the garlic has been fried, add to the pan and cook, stirring occasionally, until fully cooked. Proceed with the rest of the recipe.
Add 1-2 tablespoons of your preferred hot sauce to the lo mein sauce to make the noodles spicy. I enjoy using chili oil or crisp, and Lao Gan Ma is my favorite.
The 5 Best Noodles For Lo Mein
More costly is not always better when it comes to noodles for Lo Mein. Dry, less expensive noodles may occasionally be better suited for making “traditional” Lo Mein.
Keep in mind that “Lo Mein” is not intended to be an expensive delicacy. Lo Mein is intended to be a quick, delectable meal for any occasion!
In light of this, we have put together a list of our absolute favorite noodle options. All of these are excellent, especially for lo mein, but they also taste great in a variety of other dishes.
Buyer’s Guide
You can use the detailed guide we’ve provided below to select the ideal lo mein noodles for your requirements.
Best Kitchen Tools to make Lo Mein
You can prepare this dish using a straightforward frying pan and wooden spoon or, for a more authentic Chinese meal, a carbon steel wok. The choice is yours!.
For more suggestions on how to improve your skills and broaden your repertoire of Chinese dishes, click here for suggestions and reviews of woks.
However, since most of us cook at home, we prefer products that are simple to use and clean.
Here are my go-to, low-maintenance kitchen essentials for making today’s recipe for Chinese lo mein noodles or any of your other favorite Asian dishes. (affiliate links in blue).
When I set out to do wok reviews, this pan is my top pick! Nonstick Wok Stir Fry Pan
It is sturdy, heats quickly and evenly, prevents hot spots, and I love the solid black, high sides, and nonstick surface. Perfect for easy food release, tossing, cleaning, and healthy cooking.
Wok/Stir Fry Pan A great wok with long-life nonstick, Teflon. I would use this for various cooking, not just Asian stir fry recipes. It is coated five times with Teflon and has extra-heavy gauge forged aluminum construction.
Wooden Spoon for Nonstick PansI absolutely love wooden spoons. Here’s a good solid, one-piece beech wood variety, and I do own a few of these!
My favorite brand is OXO because it is consistently of the highest caliber. This one is great for woks and other cooking too. It has a sizable, cozy handle and is secure for use with non-stick cookware.
Pick your preferred vegetable-only, meat, seafood, or tofu-based lo mein recipe!
Vegetable Lo Mein This version is the easiest of all. Add your favorite vegetables and skip the protein. We only use green onions or whatever vegetables we have on hand to make Lo Mein as a side dish.
Lo Mein with Chicken Chicken thighs or breasts are ideal for lo mein. Cut the chicken into thin, even strips.
Top sirloin, ribeye, skirt steak, and flank steak are the ideal cuts of beef for lo mein. Cook for just 30 seconds on each side on high heat while slicing against the grain.
The shrimp for shrimp lo mein should be cooked separately and set aside. To avoid overcooking them, add them back in at the very end.
FAQ
What type of noodle is lo mein use?
Chow mein and lo mein dishes are both made with Chinese egg noodles, which are wheat flour noodles with added egg, despite their differences. Chow mein can be made with either fresh or dried egg noodles, unlike lo mein which calls for fresh egg noodles.
Is lo mein and spaghetti noodles the same?
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.
What is lo mein noodle made out of?
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. What are these? You can probably find them sold as “lo mein noodles” or even “chow mein noodles” if you live close to a good Asian grocery store.
What to use if you can’t find lo mein noodles?
- 1 – Chow Mein Noodles.
- 2 – Rice Noodles.
- 3 – Ramen Noodles.
- 4 – Vermicelli Noodles.
- 5 – Chop Suey Noodles.
