Chow mein and lo mein are often grouped together on Chinese restaurant menus, but there are essential differences between the two. Both dishes also contain similar ingredients, but the noodles they contain are wildly different. Lo mein is usually chewier, while chow mein noodles are usually fried. Keep reading to learn more about the differences between chow mein and lo mein.

Chow Mein

Chow mein translates to "fried noodles." It's believed to have originated in Northern China, eventually reaching the United States in the 1850s, when immigrants brought it over. Making it involves stir-frying noodles with vegetables, meat, and sauce. The noodles—the primary focus of the dish—are typically thin and made of wheat, allowing for a unique texture when fried.

Chow mein sauce varies depending on the region and the cook's preference. However, it usually contains savory ingredients like soy or oyster sauce. It's used sparingly in the dish to ensure the noodles remain crispy. 

Lo Mein

Lo mein is another popular Chinese dish, and its name translates to "tossed noodles." In contrast to the approach to making chow mein, the noodles are boiled and then tossed with vegetables, meat, and sauce to create this dish. Because the other ingredients are not fried, they're typically softer.

Lo mein noodles are thicker, egg-based, and softer than those used for chow mein, giving the dish a chewy texture. They get most of their flavor from the sauce, which is similar to that used in chow mein. However, it is often thicker and more flavorful.

Whether you want to enjoy chow mein or lo mein, you can satisfy your cravings at Hong Wah Restaurant in Penfield, NY. This premier Chinese restaurant offers a delicious menu and exceptional service, which made them the 2015 winner of Rochester's ROCs Best Asian Cuisine. They feature authentic recipes with various noodle dishes covered in flavorful sauces using only high-quality ingredients. Visit their website to explore their menu, and call (585) 385-2808 with any questions.