Chow Mein vs. Lo Mein — What's the Difference?

Chow Mein introduces its consumer to a plate filled with stir-fried noodles that boast a crisp and often slightly chewy texture. Conversely, Lo Mein presents a softer, smoother noodle experience, as the boiled noodles are generally tossed with a sauce and other ingredients without being fried, offering a saucy, slippery texture. Both noodle dishes can be found prominently in Chinese-American cuisine, yet their texture and cooking methods keep them distinctly apart.

Chow Mein often embraces an array of vegetables, and sometimes meat or tofu, which are stir-fried alongside the noodles, granting a crispy, flavorful bite with each mouthful. Lo Mein, on the other hand, incorporates a variety of ingredients, such as vegetables, meat, or seafood, which mingle with the noodles and sauce, providing a succulent and moist noodle dish that is rich and savory, yet not crispy.

The name "Chow Mein" translates roughly to "stir-fried noodles" in English, elucidating its primary cooking method and key characteristic. In contrast, "Lo Mein" translates to "tossed noodles," which straightforwardly portrays the method in which the noodles are prepared and presented. Both carry an assortment of flavors through their accompanying ingredients and sauces, yet they uphold their distinction through texture and preparation.

Chow Mein, with its crispy, pan-fried noodles, often provides a delectable contrast between the softness of the stir-fried vegetables and proteins. Opposingly, Lo Mein offers a more unified texture throughout the dish, with its noodles, vegetables, and proteins all offering a tender and juicy bite, bound together by the sauce in which they are tossed.