Despite their differences,
and lo mein dishes are both made with Chinese egg noodles, which are wheat flour noodles with egg added. While lo mein requires fresh egg noodles, chow mein can be made with either fresh or dried egg noodles.
Chinese-style lo mein noodles are a delicious, savory dish enjoyed by many around the world. Because of the various types of noodles available, it can be challenging to determine which type of noodles are best for making the perfect lo mein. While there are many possible noodle options, it is important to explore the different types to ensure that you create the tastiest, most authentic lo mein. In this blog post, we will discuss the different types of noodles for lo mein and the key considerations to make when selecting which noodles are right for you. We will also provide tips on how to best prepare your lo mein noodles, as well as provide some recipes to help you get started. So, if you’re looking to make the best lo mein possible, you won’t want to miss this post!
What Is Lo Mein?
Chinese takeout establishments frequently serve the widely popular dish lo mein. The word “Lo” in lo mein means “tossed,” “stirred,” or “boiled,” whereas the word “Mein” means “noodles.”
Thus, as the name implies, lo mein noodles are basically just tossed or stirred noodles.
Lo Mein specifically refers to how the noodles are prepared. This dish doesn’t call for any particular combination of ingredients, not even a particular variety of noodles!
This dish is distinct from Chinese cuisine’s more well-known Chow Mein dish.
The noodles are fried with the other ingredients and sauce when making Chow Mein. On the other hand, Lo Mein is made entirely differently.
The noodles are prepared and cooked separately to make lo mein.
It is only added to the cooked vegetables and sauce once the two components have been prepared. They are tossed or stirred after addition to ensure even distribution.
Lo Mein making TIPS!
The cooking part is simple and goes by quickly, so make sure you have everything prepared to throw into the wok!
Even if you’ve never prepared lo mein before, the following advice will help:
If you’re really in need of some extra greens, you can either add another 2 cups or so of vegetables (ideally something like shredded cabbage, spinach, or bean sprouts that are “noodle shaped” once cooked so they kind of disappear into the noodles), or add a side salad like one of these:
Thin Wonton Noodles
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Use: In simple sauces or light, delicate broths where the noodle is the star.
Such thin, springy noodles are typical of wonton noodle soup. It’s ideal for dishes with delicate broths like this wonton noodle soup with chicken and shiitakes. Consider wonton soups or chicken soups that combine pork and seafood They also work well in very straightforward dishes that are prepared with ginger, scallions, or oyster sauce, or in any dish where the noodle is the true star. Frequently, they are boiled, drained, drizzled with sizzling oil, and topped with a straightforward sauce.
FAQ
What is the best pasta to use for lo mein?
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.
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.
Is lo mein rice or egg noodles?
The ingredients for lo mein noodles are wheat flour, water, and egg. Rice noodles are made with rice flour and water. Rice noodles are the ideal choice if you’re looking for a slippery noodle to absorb the flavor of your sauce or broth.
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.
