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When you visit a typical Chinese-American restaurant, you’ll find familiar dishes like chow mein and lo mein on the menu. Despite their similar names and shared ingredients, they are distinct dishes. As noted by PureWow, chow mein and lo mein are not the same, so be sure to specify your preference when ordering.
In Chinese cooking, the term mein refers to noodles. Chow mein translates to “fried noodles,” while lo mein means “tossed noodles.” The preparation method is the key difference between the two dishes.
For chow mein, the noodles are first partially cooked by par-boiling or soaking them in hot water. Then, the noodles are pan-fried with vegetables, proteins, spices, and sauce. The result is a dish with noodles that are both chewy and slightly crispy.
Lo mein shares many similarities with chow mein. The noodles, made from eggs and wheat flour, are mixed with ingredients such as bell peppers, bean sprouts, shrimp, chicken, and a sweet soy-based sauce. Unlike chow mein, lo mein noodles are fully boiled before being combined with the rest of the ingredients, giving them a softer, more tender texture. Lo mein is also notable for having more sauce, vegetables, and protein than its fried counterpart.
Chinese-American restaurants are widespread across the U.S., but the origins of the dishes they serve are often a mystery to many. For example, apricot-based duck sauce was created to cater to Americans' preference for sweetness. Here are some more intriguing origin stories behind seemingly foreign dishes that have become staples in the United States.
