What noodles to use for Chow Mein
The kind of noodles used is what sets Chow Mein apart from other stir-fried noodles. Noodles with a thin, crispy appearance that are dusted with flour are called Chow Mein noodles.
Here’s a close up of the noodles. Fantastic Noodles’ supermarket version tastes just as good, but it’s a little bit more yellow than it should be.
Use thin spaghetti or other thin egg noodles (check ingredients on packet; should have egg listed) or Ramen Noodles or other instant noodles (just toss the packet seasoning).
Difference between Lo Mein and Chow Mein
The difference lies in the noodles. Since both are egg-based wheat noodles, they are somewhat yellow. After being boiled or soaked until tender, lo mein noodles are moist and greasy right out of the package. They are then combined with a sauce, veggies, and protein.
Noodles for Chow Mein are thinner, crispier, and somewhat dry right out of the package (see above photo). They can be used to make:
- This recipe’s soft noodles are boiled until tender and then combined with meat, veggies, and sauce; or
- This is how Chow Mein noodles are traditionally served in China and Hong Kong: they are fried until crispy and then topped with a saucy stir-fry.
How to make Chow Mein
And here’s how to make it. As I mentioned earlier, once you start cooking, you’ll be plating up in just over 5 minutes, so make sure you have everything ready to go!
It’s perfectly OK to prepare Chow Mein in a skillet as opposed to a wok. Just make sure to use a large one to prevent your noodles from flying off as you toss them enthusiastically!
The truth is that as long as you use the Sauce recipe along with the same amount of noodles and other ingredients (vegetables, protein, etc.) to ensure the flavor isn’t diluted, you’ll end up with a bowl of slurp-worthy noodles regardless of the protein, vegetables, or even noodles you choose.
Therefore, focus on the sauce and don’t get too attached to the specific type of noodles! The sauce, the sauce!! – Nagi x.
