Lo Mein

The key difference is preparation: lo mein noodles are boiled and then tossed with sauce and ingredients, while chow mein noodles are stir-fried, often until crispy. The Cantonese name 'lo mein' literally means 'stirred noodles,' referring to the tossing action, which gives lo mein a softer, sauce-coated texture compared to the characteristic crunch of pan-fried chow mein.

Lo mein is made with wheat-based egg noodles that are round, thick, and chewy, boiled until tender before being combined with other ingredients. These noodles hold up well to the rich soy-based sauce and retain a satisfying bite that thinner rice noodles would not provide.

Lo mein is typically seasoned with a soy sauce-based mixture that often includes oyster sauce, sesame oil, and sometimes a touch of sugar or hoisin. The sauce is designed to coat the tossed noodles evenly, delivering a savory, umami-rich flavor without being overly salty.

Yes, lo mein has its origins in Cantonese cuisine, as reflected in its Cantonese name meaning 'stirred noodles.' The dish has since become a staple of Chinese-American restaurant menus, where it is one of the most commonly ordered noodle preparations.