Chow Mein Noodles: The Perfect Meal
Asian noodles like chow mein are frequently used in soups, noodles, salads, and other dishes. They are also a popular menu item at Chinese restaurants. These breakfast items are made with eggs and wheat flour noodles. Although the names of these noodles vary depending on the region, they are all similar and can be called wonton noodles, lo mein noodles, or Hong Kong style noodles. Noodles for Chinese chow mein are first cooked in boiling water and then stir-fried with additional ingredients. These noodles are perfect for people who like hearty meals because they are cooked before being combined with the other ingredients.
Why Is There A Noodle Shortage?
There is a noodle shortage because of the coronavirus. Many Chinese factories have closed as a result of the virus, which is where a large portion of noodles are produced.
There are shortages of pasta noodles in a lot of supermarkets and eateries around the nation. The main component of pasta, durum wheat, is scarce. Durum wheat is a premium variety that is frequently used to make pasta but is challenging to grow. Pasta made from durum wheat is also quite expensive. According to Schalles, the pasta-making industry’s high turnover rates are a result of the machines that dry out pasta, which create uncomfortable hot working conditions. Due to the heat sensitivity of durum wheat, the industry needs to produce a lot of pasta in order to prevent shortages.
Chow mein disappeared from many restaurants
In 1986, Michael Kernan wrote for The Washington Post about how dining at a fancy Chinese restaurant and ordering chow mein could get a guest in trouble. Even though there are many cultural factors at work, its popularity probably led to a major issue. Chow mein’s assimilation into the consciousness of white Americans coincided with a sharp increase in demand, which canned goods and other options satisfied.
No matter how good your food is, it wont come out of the can in the same state it entered. It became an easy meal anyone could prepare, even if they didnt really know how to cook, according to The New York Times. As the easy version became accessible, the dish became less prestigious, and it largely stopped appearing in fancier restaurants during the latter half of the 20th century.
Its still around, though! It never entirely left. Although lo mein has assumed chow meins place on some menus, you can probably find it in at least a few Chinese take-out venues in any city. Restaurants with great chow mein often see the dish ticketed as a highlight in reviews. It has become a nostalgia food, and The Los Angeles Times even praised a take-out restaurant for providing separately-packaged chow mein noodles that wouldnt get soggy with their to-go orders.
