There have been many assumptions over what the differences between the noodles of Chow Mein and Lo Mein. The answer really lies in how these delicious noodles are being prepared. Let’s just say that Lo Mein are “tossed noodles,” and “Chow Mein” are noodles being prepared by being “fried”
Characteristics of Chinese Noodles
These kinds of Chinese Noodles are all made with egg, and are simply as fun to eat as they are easy to make. They are found in almost every corner of Asia that knows about them and how good they can be. They are always consumed with different Asian teas or specialty drinks too.
They are made quickly and remain hot until they hit the back of the mouth of the lucky individuals who make a habit of eating them. Sometimes, Asian street vendors can offer these two types of noodles because of the way Asian-food lovers want to conveniently consume fried or tossed noodles.
Difference Between Chow Mein and Lo Mein
The biggest difference between Chow Mein and Lo Mein are that the later are made with fresh egg noodles that are appropriately made around ¼” thick. These are the proportions needed for eating great Lo Mein Noodles. Chow Mein has some other cooking requirements, because they must be made, specifically, with care, ease and lots of frying oil.
Chow Mein is the type of dish that must be prepared with fresh or dried egg noodles. So, Chow Mein has a little more “wiggle room” when it comes to the beginning of the process of cooking and preparation.
There are also some distinct differences between the noodles that go on with cooking right before usage. The egg noodles for Chow Mein have to be “parboiled” or softened by hot water for five to six minutes. This way the boiling water takes care of making the noodles, that ordinarily come to the chef all dry, moist and deliciously soft, but not too soft.
There is an Italian word that comes to mind about this cooking method and all of its meaning. “Al Dente” means cooking or boiling noodles “to the tooth” or not too soft, but just enough. Any chef or home-cook would agree that following the instructions is the way to professionally make the most of egg noodle preparation, is all in the extent of minutes.
Due to preparation times being similar, but shorter for Lo Mein, the most important fact to observe is that the noodles fit the thickness requirement. Cooking or consuming them after an observed time of preparation is the best way to complete a dish of specialty and distinction like Chow Mein or Lo Mein.
The Consumption of Chinese Cuisine
Both of these dishes are eaten by people near and far from the Chinese cuisine that invented these types of cooking methods to share with the world. A good way to remember the differences between Chow Mein and Lo Mein is to take the last word, “Mein” and let it be of singular definition.
“Mein” ordinarily has one meaning and that is: “Noodle.” No surprise there, but, if you deconstruct the difficulties lying within the two dishes and make them more similar; then taking the words that are opposite in meaning will leave you with greater understanding.
Now you can begin to understand that “Lo” means “tossed” and “Chow” means “Fried.” Every time you hear the word “Mein” just associate it with noodles only, and the rest of the understanding about the differences are easily explained. It’s so amazing that Chinese noodles are so special that you can substitute them at any time.
If you don’t have any fried noodles just lying around your kitchen, and you may want some wonderful Chow Mein, a great substitute for them could just possibly be Top Ramen. Oh yes. Even though Ramen noodles’ name-on-the- street (with people who are used to the “real stuff”) can be the “dirty” noodle, it makes satisfying hunger for any Chinese supplemental resource become instantly welcomed.
This is just how popular this dish can be that there are several acceptable types of noodles to make it, when food lovers run out of the perfect “egg noodle.” A wide-ranging interpretation of noodles can be used to prepare these two wonderful meals.
Lo Mein and Chow Mein are simply made by egg, wheat flour so, if your noodles have these ingredients, finding a similar taste to take care of the hunger inside you won’t be hard at all. If you quickly search around your neighborhood for Italian pastas like, Fettuccini or Linguini you are in luck.
If you’re stuck on making Chow Mein with its’ handy substitute: Ramen noodles just make sure to use the flavor packet for best results. Another fact about the prep, cooking and plating of Chow & Lo Mein is methods of cooking. Some cook Chow Mein into a flat pancake and then flooded with savory vegetables and/or superior meat sauces.
Lo Mein, with its thicker, more luscious noodles can be equally lavished upon with saucy meats, vegetables and flavor. However, if you can see the differences in these two separate dishes, then you are someone that I predict will eat to the satisfaction of their hunger after inviting these egg noodles into your pantry.
Just like a good fortune, making while understanding a good recipe means providing hunger satisfaction with two very awesome ways of being produced
Adding Vegetables to Your Dish
Lastly, let’s review some great choices of veggies for Chow Mein, as well as, Lo Mein. Since Chow Mein is the more “crunchy” egg noodle, paring it with “crunchy” vegetables wouldn’t spell anything else but heaven for the food lover.
Vegetables with great crunch-factor could probably be popular for this dish of fried goodness would be: green celery, bean sprouts, soft beans and mushrooms along with a favorite juicy red tomato.
Lo Mein and its’ vegetable partnerships are not too far off, which is why a lot of individuals get the two dishes confused. Just make a bountiful dish of these “tossed” egg noodles and plate them with some aromatic saucy veggie-like flavorings. Lo Mein has a noodle density or thickness that laps up flavorful sauces that spill over into the dish and its’ most fragrant tastiness. This dish always cures what the taste buds have been looking for in Asian cuisine.
Just ask any Chinese or Asian food-lover or blogger, because they tend to know when and where to get the really good stuff. You can surely bet that there are food wars going on that compare these two dishes for flavor, popularity and overall easy preparation methods. Would you like to guess the winner with me?
Well overall the thicker, denser noodles are the more lusted after as noodle dish of choice. Lo Mein and its thicker, succulent sauce-loving characteristics is an Asian food-loving specialty. However, in Chinese restaurants there is a mad-dash for the thinner, crispier Chow Mein at every turn.
Now that you know the truth, you can take this opportunity to choose between these two tasty Chinese dishes and are encouraged to try them out in your very own kitchen or favorite restaurant.