Chow Mein is a crispy fried noodles dish in China, while Lo Mein (soft wheat flour noodles) is a stirred or tossed noodles dish in China.
Refined wheat egg noodles are used in both chow mein and lo mein.
The nutritional value of noodles is the same, but the ingredients used in frying determine whether a chow mein or a low me dish is nutritious.
Here are some of the main differences between lo mein and chow mein to help you understand how both differ:
Lo Mein Vs Chow Mein:
Lo mein Noddles:
Wheat flour and eggs are used to make lo mein noodles. Cantonese noodles are another name for them.
They are available in a variety of sizes and forms, but they are not the same as dried noodles.
Vegetables and other ingredients are fried with thin lo mein noodles.
In soups, round lo mein noodles are preferred. Lo mein is usually served in fried foods and soups.
Chow mein noodles:
The Chow mein is a Chinese-American dish with mushrooms, meat, shrimp, and other ingredients served with fried noodles.
Chow mein is available in 2 types:
Crispy Chow Me – When the noodles are fried, they are flattened into pancake-like shapes.
Steamed Chow Mein – Noodles that are fried while tossing and then coated in the sauce after frying.
What is the Difference between Lo Mein and Chow Mein Noodles?
Chow mein is composed of two words: chow, which means fried, and mein which means noodles while lo mein is composed of two words: lo means tossed and mein which means noodles.
Both Chow Mein and Lo Mein originate in China. Egg noodles are used in both of these noodle cuisines.
We have a habit of eating this meal as a Chinese takeaway, which turns cultural food into a mixture of sweet and spicy, American-adapted cultural concoctions.
So, what’s the difference if it’s not the noodles? Let’s discuss the difference between lo mein vs chow mein:
| Lo mein | Chow mein |
| It is stirred noodles. | It is stir-fried noodles. |
| The origin of lo mein noodles is in northern China. | The origin of chow mein noodles is southern China. |
| It is soft in texture. | It is crispy in texture. |
| It is generally round in noodles shape. | It is round or flattened in the shape of a noodle. |
| The time required for boiling lo mein noodles is about 2-3 minutes. | The time required for boiling chow mein noodles is about 5-6 minutes. |
| Fresh noodles are used to make lo mein. | Fresh or dried noodles can be used to make chow mein. |
| Instead of being par-boiled, lo mein noodles are cooked properly. | Chow mein noodles are softened slightly by par-boiling or soaking in hot water. |
| Lo mein is a savoury dish with a lot of sauce. | Chow mein is a dish that is dry or has little liquid. |
| The fat content of lo mein noodles is lower. | The fat content of chow mein noodles is greater. |
| A stir fry of beef, chicken, or shrimp with vegetables is one example of this. | A lump of meat, such as beef, chicken, or shrimp, stir-fried with or without veggies is included. |
| Light and dark soy sauces, oyster sauce, sesame oil, garlic, and ginger are all used in the sauce. | Sauce ingredients are Soy sauce, oyster sauce, corn starch, chicken broth, and sugar. |
| It requires no oil for frying. | It requires little oil for a quick fry. |
| Lo mein vegetables include broccoli and cabbage. | Celery, carrots, onions, cabbage, and mung bean sprouts are some of the veggies used in chow mein. |
| It is a soft noodle dish coated with sauce. | It’s a dish consisting of slightly soft noodles and crunchy vegetables. |
| Lo mein has high sodium nutrients. | Chow mein has low sodium nutrients. |
Conclusion:
You learned a lot about the differences between Lo Mein and Chow Mein by reading this article.
They are no longer able to confuse you.
Although they are similar in certain ways, such as the origin and the ingredients, lo mein and chow mein noodles are not identical.
They are both perfectly healthy foods and they are both satisfying meals in themselves.
They have a lot of carbohydrates, fiber from vegetables and a lot of protein from pork and prawns.
There are no significant differences between them except for the method of cooking and how they are made, as well as the thickness and size of the noodles.
Finally, both Chou Mein and Lo Mein have been greatly influenced and improved by the accepted Western population.
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