many assume that the key difference between the two is the character of noodles used. This makes feel as lo mein noodles have a satiny smooth texture whereas chow mein noodles are crispier. however, the independent distinction between these is how the noodles are prepared and not the type of attic used .
Mein is the taiwanese word for noodles with lo mein meaning “ tossed noodles ” and zhou mein meaning “ fried noodles. ” With these two different meanings, you would expect the dishes to taste differently. And you would be right !
In today ’ south article, we will be discovering the differences between lo mein and chow mein so you can order in confidence the adjacent prison term you ’ re in the temper for asian cuisine. We will besides discuss how to make lo mein and zhou mein with unlike recipes so you can have a crack at family.
What is Lo Mein?
Lo mein, as the Chinese name suggests, refers to mixed or flip noodles. Lo mein dishes normally include vegetables with some kind of protein such as chicken, pork barrel, gripe, seafood, or bean curd .
Lo mein is basically a dry variation of a regular, traditional attic soup. Chefs mimic the texture of this type of soup by drowning the noodle dish in some sort of savory sauce .
The noodles used in lo mein dishes are fully cooked and have normally been boiled and then drained. The cook noodles are then placed into a wok that holds a image of vegetables and proteins. These ingredients have normally been cooked advance and tossed into the lo mein sauce .
The noodles, veggies, and proteins are then gently tossed together until the noodles are heated through. Once the noodles are heated through, extra sauce is sometimes drizzled over the wok and the smasher is completed .
It ’ mho pretty easily to check whether you ’ re eating a lo mein meal or not. The entire dish is typically covered with lo mein sauce giving it a bluff and highly delightful season. besides, the noodles tend to have no grease on them. There should besides be a boastfully number of veggies and proteins in the cup of tea that have been tossed in concert with the noodles and lo mein sauce .
What is Chow Mein?
The terminus zhou mein by and large refers to electrocute noodles. however, there are two main types of zhou mein dishes. These are :
- Steamed chow mein
- Crisp chow mein
With steamed chow mein, the noodles are flash-fried at first. then, they are stir-fried while simultaneously getting tossed with other ingredients such as kernel or vegetables. All of these food items are then coated in a light sauce .
Crisp zhou mein sees the noodles get pressed bland while being fried. This creates a pancake-like dish. extra ingredients and sauces are then layered atop the noodle pancake .
There is no doubt that the focal point of both dishes is the noodles. This is why any extra proteins or vegetables are kept to a bare minimum so you are not distracted from the delectable, crunchy noodles in chow mein or the eloquence of lo mein noodles .
The noodles are boiled and then fried in oil on their own before any early ingredients are added to the dish. This allows the chef to focus entirely on cooking the noodles to their crisp best.
The sauce used in chow mein recipes is used quite meagerly. As we stated, the noodles need to shine through in this smasher so excessively much sauce could cause excessively much moisture and result in inert noodles. sometimes, a chef may add a dark, thick sauce to a crisp chow mein. This softens the noodle ’ second outside to produce a chewier texture .
so, how do you know you ’ re eating a chow mein ?
- The noodles are very crispy (a crispy chow mein)
- The noodles are oily (a steamed chow mein)
- There are only small amounts of vegetables and protein in the dish
- The sauce is applied very lightly so the noodles are not overshadowed
Types of Noodles Used
Lo mein and chow mein dishes are both made with egg noodles. These are pale yellow flour noodles with total egg. For lo mein, fresh testis noodles that are around ¼-inch thick are the most prefer type whereas fresh or dried noodles are ticket for chow mein .
With both dishes, the noodles need to be softened in boiling body of water before being cooked. For dried noodles, they need to be parboiled in boiling water for about 5 to 6 minutes before being used. fresh egg noodles only require around 2 to 3 minutes of boiling time. The exact cooking fourth dimension normally depends on the thickness of the noodles. This is why you should follow the guidelines on the noodles package if they are deliver .
Whether you ’ rhenium working with dry or fresh noodles, your main objective should be to boil them until they are merely about cooked but not besides soft. This is known as “ alabama dente ” or “ cooked to the tooth. ”
If you are finding it hard to come across any chinese testis noodles, italian pasta such as linguine or fettuccine is a bang-up alternative. For the quickest lo mein homework, Ramen noodles with a season package can besides act as a ersatz. While the quality may not be the lapp, it can still be delightful .
Which is Better? Lo Mein or Chow Mein?
The alone person who can decide which is the better chinese attic dish is yourself. It ’ s just a matter of personal taste. Some attic lovers will prefer the grind of the dry egg noodles in chow mein dishes while others will always opt for a bowl of sauce-soaked, steaming lo mein noodles .
Don ’ t forget that the noodle ’ south texture will often depend on other ingredients in the cup of tea. You should consider pairing softer ingredients with a crunchy chow mein such as mushrooms or bean sprouts. Do the face-to-face with lo japanese apricot and add tougher ingredients such as broccoli, carrots, or celery .
Final Thoughts
When it comes down to it, lo mein and chow mein are two of the greatest chinese dishes ever. Both dishes are versatile and delightful, it barely depends on what you ’ re in the temper for. Hopefully, this guide helps clear up what the remainder is between lo mein and chow mein !
Which dish do you prefer ? Drop us a comment down below and let us know !
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