Lo mein is a classic Chinese noodle dish that is loved for its savory and slightly sweet flavor. It features chewy noodles that are tossed in a flavorful sauce along with protein and vegetables. While lo mein is made with many ingredients, the thick noodles are one of the most important components that give the dish its distinctive texture.
The Origins of Lo Mein Noodles
Lo mein noodles originated in China, where wheat-based noodles have been consumed for thousands of years. The earliest lo mein noodles were handmade and stretched into long strips or cut into wider shapes. Over time, lo mein noodles evolved into the thicker shape that is common today.
Lo mein likely derives its name from the Cantonese phrase meaning “tossed noodles.” The dish was created by Chinese immigrants in America in the 19th century. At Chinese restaurants across America in the early 1900s, lo mein became a staple menu item.
Common Types of Lo Mein Noodles
There are a few main types of noodles that can be used to make authentic lo mein:
- Fresh chinese egg noodles – These have a rich, yellow color from egg yolks in the dough. They have a supple, springy texture.
- Dried chinese egg noodles – The dried version of fresh egg noodles. They are pre-cooked so just need to be rehydrated in hot water.
- Shanghai thick noodles – Chewy noodles made from wheat flour. They have a creamy white color.
- Udon noodles – Thick, wheat noodles from Japan. They have a mild flavor.
The most traditional and popular type used for lo mein are fresh Chinese egg noodles. Their texture is perfectly soft and chewy. Dried egg noodles or thick Shanghai noodles are the easiest to find at supermarkets when fresh noodles are unavailable. Udon noodles make a good substitute but have a slightly different flavor.
Differences Between Lo Mein and Chow Mein Noodles
Chow mein is another Chinese noodle dish often confused with lo mein. Though the names sound similar, they use distinctly different noodles:
| Lo Mein Noodles | Chow Mein Noodles |
|---|---|
| Thick noodles | Thinner noodles |
| Wheat-based egg noodles | Wheat flour or rice noodles |
| Chewy, soft texture | More delicate texture |
| Boiled then tossed in sauce | Fried with sauce |
As you can see, lo mein uses thicker, chewier Chinese egg noodles. Chow mein uses thinner wheat or rice noodles with a more delicate texture. Lo mein noodles are boiled then tossed in sauce, while chow mein noodles are fried with sauce for a crisper finish.
Selecting the Best Lo Mein Noodles
To choose the ideal lo mein noodles for your dish, here are some tips:
Check the ingredients
Look for noodles made with wheat flour and egg. This gives them the classic lo mein texture and yellow color. Avoid noodles with added seasonings or colors.
Get fresh or dried egg noodles
Fresh or dried Chinese egg noodles are the traditional choice. They will have the perfect mouthfeel and absorb flavors well. If unavailable, udon noodles are the next best option.
Aim for medium or thick thickness
Lo mein noodles should have some density and chew. Measure noodle thickness by looking at the mm or inch measurements on the package. Medium (1/16 inch) to thick (1/8 inch) noodles are ideal.
Match the shape to your preference
Round or flat lo mein noodles will both work well. Flat shapes like linguine may cling together more. Round noodles like spaghetti can curl around ingredients.
Avoid mushy texture
Make sure to boil noodles al dente according to package directions so they don’t get mushy in the finished dish.
Toss noodles in sauce off heat
Don’t overcook noodles by letting them sit and soak in sauce. Boil them separately, then add to sauce and toss for 1-2 minutes off heat.
How to Cook Lo Mein Noodles Perfectly
Cooked properly, lo mein noodles should have the ideal tender yet toothsome texture. Follow these tips for perfect noodles:
Boil in plenty of water
Use at least 6 cups water for 8 ounces dry noodles. This prevents sticking. Add noodles slowly so water keeps boiling.
Don’t overcook
Boil for minimum time listed on package, usually 3-5 minutes. They should be flexible but slightly firm (al dente).
Shock in cold water
Rinse noodles in cold water after draining to stop the cooking process and prevent mushiness.
Rehydrate dried noodles
Soak dried noodles in hot water for 5-10 minutes before boiling to rehydrate them. Shake off excess liquid before adding to sauce.
Saute briefly if needed
For extra flavor, you can quickly saute boiled noodles in oil for 1 minute before adding sauce. Be careful not to overcook.
Toss noodles with sauce
Mix noodles and sauce together over low heat for 1-2 minutes so noodles absorb flavor. Add protein and vegetables and toss to combine.
Top Lo Mein Noodle Brands
Here are some recommended brands for high-quality lo mein noodles:
Sun Noodle
– Trusted noodle maker that supplies restaurants
– Fresh and dried Chinese egg noodles
– Also udon, ramen, and rice noodles
Dynasty
– Specializes in Asian noodles
– Pre-cooked fresh Chinese egg noodles
– Also dried noodles and wonton wrappers
A-Sha
– Taiwanese brand available at Asian grocery stores
– Fresh lo mein and udon noodles
– Recipes and cooking tips on package
Paldo
– Korean brand with air-dried Chinese noodles
– Thick, chewy texture
– Wheat and egg ingredients
Lao Gan Ma
– Known for its chili sauces and crispy noodles
– Spicy chili lo mein noodles
– Pre-fried texture good for topping
Lo Mein Noodle Substitutes
Can’t find the right noodles for lo mein? Here are some alternative noodles that can work in a pinch:
Ramen noodles
Fresh or instant ramen are often used in lo mein recipes. They won’t have the classic texture but add great flavor.
Soba noodles
Japanese buckwheat noodles with a hearty, nutty taste. Their thin shape is not ideal but cooks fast.
Rice sticks
Flat rice noodles can mimic lo mein with a gluten-free spin. Soak in hot water before cooking in sauce.
Spaghetti
Regular spaghetti noodles are a common substitute. Boil until very al dente so they don’t get mushy.
Shirataki noodles
Low-carb noodles made from konjac yam flour and water. They don’t have much flavor but work texture-wise.
Key Takeaways
Lo mein is all about the hearty, chewy noodles. Seek out fresh or dried Chinese egg noodles for the ideal thick and tender texture. Boil them properly so they stay supple and can absorb flavors of sauces and ingredients. With the right noodles and technique, you’ll have restaurant-quality lo mein at home.