A Chinese-American stir-fried noodle dish — soft egg noodles tossed with vegetables, protein, and a soy-oyster sauce — one of the most ordered dishes in Chinese-American restaurants.
Lo Mein vs. Chow Mein
The most common point of confusion in Chinese-American cuisine:
| Lo Mein | Chow Mein | |
|---|---|---|
| Noodle | Pre-boiled, soft | Par-boiled then fried |
| Texture | Soft, saucy | Crispy (or partially crispy) |
| Cooking | Tossed in sauce | Stir-fried in wok |
| Lo mein means | ”tossed noodles” | — |
| Chow mein means | — | “stir-fried noodles” |
The sauce
The characteristic lo mein sauce is simple: soy sauce, oyster sauce, sesame oil, and a little sugar. The pre-cooked noodles are tossed in with the vegetables and protein just long enough to absorb the sauce and heat through — they should be glossy and saucy, not dry.
Cantonese origin
Lo mein comes from Cantonese noodle culture — Guangdong province has an enormous tradition of noodle dishes. Chinese immigrants from Guangdong (Canton) brought these dishes to North America in the 19th and early 20th centuries, where they were adapted to local tastes and available ingredients.
Protein options
The standard American menu offers pork (char siu), chicken, beef, shrimp, or vegetable. Combination lo mein (all proteins) is the most ordered variant in many restaurants.
Find more foods by letter
Lo Mein starts with L and ends with N. Browse other foods along the same letter.
Foods that contain a letter from "Lo Mein":