For most they won’t care what is the difference between Lo Mein and Chow Mein as they almost look the same, almost taste the same and are both noodles dishes so why bother? For me, I love dissecting into these kinds of topics, determine the roots and find out what are the differences so I know how to prepare them at home.
How about you do you care? or do you know the difference? If not, this is what I know. While both Lo Mein and Chow Mein are Chinese Noodle dish the similarity ends there as the preparation is so much different it affects the end result. Chow Mein being the most popular one is always made with noodles that are cooked and then fried (traditionally) or stir fried (lazy version) before other vegetables and meats are added to the noodles. Lo Mein on the other hand is prepared by adding noodles to the stir-fried vegetables and meat near the end of the cooking process. In short Lo Mein means “tossed noodles” while Chow Mein means “fried noodles.”
Today where here to cook Lo Mein and this is how I do it.
- 500 g fresh thick egg noodles, cooked according to packet instructions
- 200 g pork belly, sliced into small pieces
- 2 pcs Chinese sausage, sliced
- 100 g shelled small shrimps
- 2 cups cabbage, sliced
- 1 carrot, julienned
- 1 onion, thinly sliced
- 6 cloves garlic, minced
- peanut oil
- fish sauce
- In a bowl combine all sauce ingredients together then set it aside.
- In separate bowl season sliced pork belly with salt.
- Prepare a large wok, heat peanut oil in high heat until it starts to smoke. Add pork then stir fry until pork is brown on both sides.
- Add the Chinese sausage then stir fry for a minute.
- Lower heat to medium then add garlic and onions, stir fry two minutes.
- Add carrots and cabbage then continue to stir fry for two minutes.
- Add the shrimps stir fry for a minute.
- Bring back heat to high, pour the sauce then let it boil.
- Add the noodles continue to stir fry until sauce is evenly distributed, you can add a bit of water if you prefer it to have more sauce. Season with fish sauce then serve.