What is the difference between chow mein and lo mein?

Pasta, veggies, and protein: These are the three ingredients in any classic or lo mein. Although they may contain similar ingredients, and are delicious and common in American-Chinese restaurants across the country, they are not the same dish. Maggie Choo, author Omnivore cookbook. I have developed recipes for both dishes, and explain the difference between them in this way.

Lo mein on the right. Chow Min on the left.

Let’s start with the noodles.

“For me, the main difference is the type of noodles used in it,” said Maggie. “Lo mein usually uses greasy and chewy noodles, while chow mein uses the thinner type of noodles that sometimes contains eggs.” Lo mein uses fresh noodles that have been boiled for a few minutes, while chow mein uses dried noodles that have been partially boiled for five to six minutes.

Then there is a difference in the method of cooking.

“You can fry the chow mein noodles with a little oil until they are crispy,” said Maggie. Noodles are fried, often with vegetables and meat. She continued, “With lo mein, the noodles are tossed with sauce and ingredients. So the flavor infuses, and the noodles have a nice chewy texture.” These noodles are added at the end of frying with tons of sauce.

So, what is the best way to prepare food or lo mein?

“I love loading fried noodles with ton of vegetables. Maggie sometimes said that too much vegetables are like pasta. “I like to add shrimp to me too, because it requires very little preparation, and you can get away with it without seasoning.” To get started, check this out Chicken chow mein recipe or this Shrimp and broccoli lo mein recipe.

chow mein: Thin, dried noodles that are boiled for 5-6 minutes and fried with vegetables and meat.

Lu MinChewable greasy noodles that are boiled for a few minutes, then added to a stir-fry after the vegetables and meats have been cooked.

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