It makes sense—after all, chow mein noodles are crisp while lo mein noodles are soft, right? Actually, the main distinction between these two popular dishes lies in how the noodles are prepared. Mein or mian is simply the Chinese word for noodles. Lo mein means "tossed noodles," while chow mein or chao mian means "fried noodles. Both lo mein and chow mein are made with Chinese egg noodles—wheat flour noodles with egg added.
Either way, the noodles need to be softened in boiling water before cooking. Dried noodles are parboiled in boiling water for 5 to 6 minutes before using, while fresh egg noodles only need to be boiled for 2 to 3 minutes. The exact amount of cooking time will depend on the thickness of the noodles, so be sure to follow the package instructions if available.
But whether you're working with fresh or dried noodles, the goal is to boil them until they are just cooked but not too soft what the Italian's call " al dente ," or "cooked to the tooth". If Chinese egg noodles aren't available, Italian pasta such as fettucini or linguini makes a handy substitute. The defining feature of any lo mein dish is the sauce, so make sure you take the time to get it right.
Using dark soy sauce will give the lo mein color and a bolder taste while adding light soy sauce will give the dish some extra saltiness and flavor without staining the noodles darker. For a more intense savory flavor, consider using Tamari , which uses more soy protein to create a richer, more complex taste.
Because the sauce is the star ingredient of lo mein, this dish will be drenched in much more sauce than chow mein. The thick and chewy fresh egg noodles perfectly complement the lo mein sauce by soaking up the sauce.
These plump and soft noodles are also suitable for wrapping around chopsticks, making them the ideal lo mein noodle. If you want your homemade chow mein or lo mein to taste better than takeout, use our Tamari Soy Sauce to enhance your noodle recipe. The savory complexity of our Tamari Soy Sauce will bring out the other flavors in your dish while adding a distinct richness to your meal. Get one step closer to the chow mein or lo mein of your dreams by exploring our variety of San-J Tamari products and purchasing your San-J Tamari today.
Skip to content Cooking Chow Mein vs. Posted on: July 20, Read more about our enhanced product safety measures for our customers and our staff. Learn more. This is default text for notification bar. Prep Time. Background Ingredients Steps Summary. A Recipe by Daddy Lau My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home. Weight: US. Step 1: Steam noodles, drain, cool. Here's a quick run-down of the types of HK-style noodles you can buy: fresh, unsteamed fresh, steamed dried In the video, we demonstrate how to cook with fresh, unsteamed noodles which is my dad's preference.
Here's what you do: Place your steamer rack in a wok on high heat. Pour enough water so that the top of the rack isn't submerged, and start boiling water.
Take the rack out, separate and lay out noodles 12 oz on top of the rack. Leave the stove on high heat. If you're using a steamer rack without holes i. Once the 10 minutes is up, quickly dump the noodles in the water for seconds. Drain the noodles through a colander, and spend about minutes fluffing and separating the noodles with a chopstick.
Let it cool for minutes. Step 2: Chop vegetables. We'll wash and chop our vegetables: green onion 5 pieces - cut into about 1. Separate the roots and the shoots, as we'll be cooking the roots first.
Some traditional restaurants will remove the beans and the tips, which is A LOT of work.. Step 3: Create sauce. We'll be adding the sesame oil later. Step 4: Heat wok, start cooking. Step 5: Cook bean sprouts, add veggies, flavors.
Set the bean sprouts in the wok, and then cover them with the noodles. This helps trap some of the heat inside to help them cook more evenly and quickly. Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute. Add the cabbage, carrot, and the white pieces of shallots i. Stir fry for 1 minute, tossing constantly. Toss through for 30 seconds or until the bean sprouts just start to wilt. Remove from heat and serve immediately. Recipe Notes: 1. Chicken - I prefer making this with thigh because it's juicier, but it can be made with breast or tenderloin.
If using breast, option to tenderise using the Chinese method so it's super tender and juicy like you get at Chinese restaurants - see How to tenderise chicken the Chinese way Velveting. Keywords: chicken chow mein, chinese noodles, Chow Mein, Thai stir fried noodles. Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at RecipeTinEats.
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