What’s the Difference Between Chow Mein and Lo Mein?

When it comes to Chinese cuisine, noodles are a quintessential component. Among the most beloved noodle dishes are chow mein and lo mein, both of which feature stir-fried noodles, yet differ significantly in preparation, texture, and flavour. Whether you’re new to Chinese food or a long-time fan, understanding the subtle yet important distinctions between chow mein and lo mein can help you make the perfect choice the next time you’re ordering from your favourite Chinese takeaway.

In this article, we’ll dive deep into the differences between chow mein and lo mein, explore their origins, and discuss why each one has become a favourite around the world, particularly in the UK.

The Origins of Chow Mein and Lo Mein

Both chow mein and lo mein come from China and are rooted in traditional Chinese cuisine. While the terms "chow mein" and "lo mein" are often used interchangeably in Western takeaways, they have distinct culinary traditions and techniques in China.

• Chow Mein: The name "chow mein" comes from the Cantonese word “chāu” (stir-fry) and “mein” (noodles), which means “stir-fried noodles.” This dish originally hails from the Canton region in southern China, and its influence has spread globally, particularly to the United States and the UK. Chow mein is often associated with crispy, fried noodles and a flavour-packed stir-fry.

  
  

• Lo Mein: "Lo mein," on the other hand, comes from the Mandarin word "lòu" (tossed) and “mein” (noodles). Lo mein originated in northern China and is often seen as a more comforting, soft noodle dish. The term "lo mein" literally means “tossed noodles,” reflecting the cooking method where noodles are simply tossed in sauce after being cooked.

The Cooking Methods: Stir-Fried vs. Tossed

The key difference between chow mein and lo mein lies in their cooking techniques. These two methods of cooking noodles result in distinctly different textures, flavours, and overall eating experiences.

Chow Mein: Stir-Fried Noodles

Chow mein is typically prepared by stir-frying the noodles in a wok. The noodles are first par-cooked by boiling or steaming, then quickly stir-fried with vegetables, proteins (such as chicken, beef, or prawns), and a soy-based sauce. During the stir-frying process, the noodles often develop a crispy texture, especially when using the "crispy chow mein" style, where the noodles are pan-fried until they form a crunchy base.

The result is a dish with a pleasing contrast of textures: the noodles may have a crunchy, golden exterior with a tender interior, while the vegetables and meats provide additional layers of flavour and freshness. The stir-fried sauce is typically more concentrated, creating a slightly smoky, rich flavour that complements the noodles perfectly.

Lo Mein: Tossed Noodles

In contrast, lo mein is made by boiling or steaming the noodles until they are soft and then tossing them in a sauce. This method results in a dish with tender, chewy noodles that absorb the sauce more readily, giving lo mein a silkier, richer mouthfeel compared to chow mein.

Lo mein is often less greasy than chow mein because the noodles are not fried. The sauce used for lo mein is generally lighter, allowing the flavours of the vegetables, meat, and noodles to shine through without being overpowered by the sauce. This makes lo mein a great choice for those who prefer a dish with a more delicate balance of flavours.

The Noodles: Different Types of Noodles Used

The type of noodles used in both chow mein and lo mein also plays a role in their differences. While both dishes use wheat-based noodles, the style and thickness of the noodles can vary.

• Chow Mein Noodles: Chow mein noodles are typically thinner and more delicate. They are often pre-cooked and dried before being stir-fried, which contributes to their slightly crispy texture when fried. Depending on the style of chow mein, the noodles may either be thin and soft or thicker and more crispy.

  
  

• Lo Mein Noodles: Lo mein noodles, on the other hand, tend to be thicker, softer, and more chewy than chow mein noodles. These noodles are boiled and kept moist, which allows them to retain their soft texture and absorb more of the sauce.

  
  

The noodles themselves are an essential part of the dish’s texture and overall enjoyment, with the thicker lo mein noodles providing a more substantial bite, while the thinner chow mein noodles offer a lighter, crispier experience when stir-fried.

The Ingredients: Vegetables, Meats, and Sauces

Both chow mein and lo mein can be made with a variety of vegetables and proteins, including chicken, beef, pork, shrimp, and tofu. Vegetables like bell peppers, carrots, cabbage, onions, and mushrooms are commonly used in both dishes, but the overall flavour profile of the dishes differs due to the cooking methods and the sauces used.

• Chow Mein: The sauce for chow mein is typically more savoury and concentrated, often made with soy sauce, oyster sauce, and other seasonings like sesame oil and garlic. This sauce is absorbed by the stir-fried noodles, providing a rich, deep flavour.

  
  

• Lo Mein: The sauce for lo mein is usually lighter and less oily, with a base of soy sauce, hoisin sauce, or a broth-like consistency. It’s generally less sticky than the sauce used for chow mein and allows the noodles to retain their softness.

Popular Variations of Chow Mein and Lo Mein

While chow mein and lo mein are quite distinct in their origins and preparation, both dishes have inspired numerous variations around the world. In the UK, you’ll often find variations of these dishes that cater to local tastes, such as:

• Crispy Chow Mein: In the UK, crispy chow mein is a popular version, where the noodles are fried until they form a crispy base. This is often paired with stir-fried vegetables and meats, resulting in a satisfying contrast of textures.

  
  

• Vegetarian Lo Mein: For those who prefer plant-based meals, vegetarian lo mein is a popular choice. The dish may feature a variety of vegetables like bok choy, mushrooms, and bell peppers, combined with a simple sauce made from soy sauce and sesame oil.

Which One Should You Choose?

The decision between chow mein and lo mein ultimately comes down to personal preference and texture. If you’re craving something crispy with a rich, savoury sauce, chow mein may be the perfect choice. If you prefer a dish with softer, tender noodles and a lighter sauce that highlights the flavours of the vegetables and protein, then lo mein is your ideal option.

Both dishes are excellent choices for a satisfying meal, and their versatility allows for endless variations. Whether you’re enjoying chow mein with crispy noodles or lo mein with a medley of fresh vegetables, both dishes bring the authentic flavours of Chinese cuisine to your table.

Conclusion

Chow mein and lo mein are both iconic dishes in Chinese cuisine, each with its own unique preparation, texture, and flavour. By understanding the differences between the two, you can make an informed choice based on your preferences. Whether you enjoy the crispy crunch of chow mein or the tender, saucy noodles of lo mein, both dishes represent the rich culinary traditions of China and have become favourites in Chinese takeaways worldwide, especially in the UK.