Lo Mein
What Is Lo Mein?
Lo mein (撈麵 — literally "stirred noodles") is Cantonese soft egg noodles boiled until tender, then tossed (not stir-fried) with a sauce made of soy sauce, oyster sauce, sesame oil, and meat or vegetable broth. The noodles aren't fried — they're warmed in the sauce and tossed to coat. The result is soft, slick, deeply savory noodles that absorb sauce without becoming gummy.
Common variations include:
- Beef lo mein — Sliced beef + bok choy
- Shrimp lo mein — Cooked shrimp + scallions
- Vegetable lo mein — Mushrooms + bok choy + bell pepper
- Hong Kong-style lo mein — Thinner noodles, more elaborate sauce
Lo Mein vs Chow Mein — The Real Difference
These two get confused on every American Chinese takeout menu. The actual difference:
- Lo mein = noodles tossed in sauce, soft
- Chow mein = noodles stir-fried, crisp at the edges
A bowl of "lo mein" with crispy noodles isn't lo mein — it's chow mein with the wrong label. Real American-Chinese restaurants make both correctly; cheaper takeout often serves the same dish under both names.
Flavor Profile
Flavor Profile
Lo mein is softly savory, slightly sweet, with subtle sesame and umami depth. The dish lives or dies on the sauce-to-noodle ratio — too much sauce and it's soggy; too little and the noodles are bland.
Where to Eat Lo Mein in the US
Every Chinese-American restaurant serves lo mein. Quality varies dramatically:
- Cantonese specialists in NYC's Chinatown, San Francisco's Chinatown, Boston, LA — best authentic version
- American takeout chains — usually serviceable but heavily Americanized
- Look for "Hong Kong style" on menus for thinner, more elegant lo mein
Making Lo Mein at Home
The simplest authentic Chinese noodle to make at home:
- Fresh lo mein noodles — refrigerated, sold at Chinese groceries (Twin Marquis is the brand)
- Substitute: Italian spaghetti works in a pinch (the texture is wrong but the dish still works)
- Sauce: soy sauce + oyster sauce + sesame oil + a touch of sugar + cornstarch slurry to thicken
- Protein and vegetables: chef's choice — beef, shrimp, chicken, tofu
The technique: Cook noodles, drain. Sauté protein and vegetables. Add cooked noodles to the wok with sauce. Toss to coat — don't stir-fry hard. Plate immediately.