Lo mein and pan-fried noodles are two popular Chinese noodle dishes that are often confused with each other. While they share some similarities, there are distinct differences between the two dishes in terms of ingredients, cooking methods, and flavor profiles.
Origins and History
Lo mein originated in China’s Guangdong province and was brought to the United States by Chinese immigrants in the 19th century. The name “lo mein” comes from the Cantonese phrase meaning “stirred noodles.” It became popular across America, especially as a takeout dish.
Pan-fried noodles likely originated in China’s Shandong province. The noodles are thought to have spread to other regions of China and eventually to westernized Chinese restaurants. While not as ubiquitous as lo mein on American takeout menus, pan-fried noodles have gained popularity in recent decades.
Noodle Types
Lo mein is traditionally made with thin, round egg noodles. The noodles have a soft, chewy texture and yellow color. Typical lo mein noodles contain egg and wheat flour.
Pan-fried noodles use thicker, flatter noodles often labeled as “Shanghai style.” The noodles are made from wheat flour and water without egg. They have a firmer texture than lo mein noodles.
| Noodle Dish | Traditional Noodle Type |
|---|---|
| Lo mein | Thin, round egg noodles |
| Pan-fried noodles | Thick, flat wheat flour noodles |
Ingredients
In addition to noodles, lo mein dishes contain sliced vegetables and protein. Common ingredients include:
- Cabbage
- Carrots
- Onions
- Bell peppers
- Mushrooms
- Bean sprouts
- Chicken, beef, pork, shrimp or tofu
Pan-fried noodles also contain protein and vegetables, but the ingredients tend to differ somewhat from lo mein:
- Sliced onions
- Sliced scallions
- Shredded cabbage
- Sliced shrimp, chicken, pork or beef
Pan-fried noodles usually do not contain carrots, bell peppers or mushrooms. The ingredient variations change the flavor profile of each noodle dish.
Cooking Method
The primary cooking method also sets lo mein and pan-fried noodles apart. As the name suggests, lo mein involves stirring the noodles over high heat to coat them in sauce.
To make lo mein:
- Boil the noodles briefly until slightly softened.
- Drain and rinse under cold water to stop the cooking.
- Stir fry the noodles over high heat with sliced vegetables and protein.
- Add sauce ingredients like soy sauce, oyster sauce and sesame oil.
- Continue stir-frying until the noodles are evenly coated.
In contrast, pan-fried noodles are cooked without stirring:
- Boil the noodles until fully cooked and drained.
- Coat the bottom of a hot wok with oil.
- Add the noodles and press evenly into the wok.
- Fry over high heat for 2-3 minutes until the noodles form a crust.
- Flip and pan fry the other side until crisped.
The stir-frying motion keeps lo mein noodles soft, while pan-frying gives the noodles a crispy exterior.
Sauces
Lo mein is defined by its rich sauce composed of:
- Soy sauce
- Oyster sauce
- Sesame oil
- Rice vinegar or rice wine
- Sugar
The sauce thickens and caramelizes during stir-frying to coat the noodles.
Pan-fried noodles are served with a light sauce on the side for dipping. The sauce may include:
- Soy sauce
- Rice vinegar
- Chili oil
- Sesame oil
- Scallions
The noodles themselves are typically not coated in sauce, which results in a less intense flavor.
Flavor and Texture
The overall flavor and texture profile of lo mein versus pan-fried noodles can be summarized as:
| Lo Mein | Pan-Fried Noodles |
|---|---|
| Rich, intense sauce flavor | Mild, dipping sauce on the side |
| Soft, chewy noodle texture | Crispy, pan-fried noodle texture |
Lo mein has a signature sweet and salty flavor thanks to its sticky sauce. Pan-fried noodles let the taste of the noodles and other ingredients shine through more.
Popular Variations and Specialties
There are many regional and restaurant-specific variations of both lo mein and pan-fried noodles:
Popular lo mein variations:
- Seafood lo mein – Includes shrimp, scallops, squid or fish
- House lo mein – Each restaurant’s signature ingredients
- Singapore-style lo mein – Curry powder added to the sauce
- Vegetable lo mein – Mixed Asian vegetables without meat
Popular pan-fried noodle variations:
- Sesame noodles – Noodles coated in sesame paste with shredded vegetables
- Soy sauce noodles – Dark soy sauce added to the dipping sauce
- Salt and pepper noodles – Wok-fried with salt, pepper and garlic
- Dan dan noodles – Spicy Sichuan-style sauce on the noodles
Both types of noodles can also be found paired with different regional Chinese sauces and served vegetarian style.
Nutrition
Since lo mein and pan-fried noodles contain refined carbohydrates, they have a high glycemic index. A serving of either dish has around 300-400 calories, depending on portion size and ingredients.
Lo mein tends to be higher in total fat, saturated fat, and sodium due to the oil and salt in the stir-fry sauce. Pan-fried noodles served with a light dipping sauce are somewhat lower in fat and sodium.
Both dishes provide a good amount of protein, especially if served with shrimp, chicken, beef or pork. They contain minimal fiber without the addition of extra vegetables.
Cost
At most Chinese restaurants, lo mein and pan-fried noodles are similarly priced. Expect to pay around $10-15 for a full plate of either noodle dish. The ingredient choices will primarily affect the price.
For takeout or delivery, lo mein is generally cheaper since it is more common. Many places charge $6-10 for a takeout container of lo mein but may not even offer pan-fried noodles.
Ease of Preparation
Professional Chinese chefs have the advantage of powerful stovetops and specialized woks when cooking lo mein and pan-fried noodles. Replicating the dishes at home is certainly possible but requires some effort.
Lo mein is relatively approachable for the home cook. You can stir-fry the noodles in a large skillet or flat-bottom wok over high heat. Getting an evenly coated noodle with caramelized sauce takes practice.
Pan-frying noodles requires precision to get the crispy texture. You will need a flat-bottom wok or well-seasoned skillet to evenly brown the noodles. Letting them overcook makes the noodles soggy.
With the right equipment and patience, homemade versions of both dishes can taste nearly as good as takeout or restaurant quality. Lo mein requires slightly less special technique than pan-fried noodles.
Pairing with Other Dishes
In a multi-course Chinese meal, lo mein and pan-fried noodles are excellent accompaniments to balance out other dishes.
The soft and saucy lo mein pairs well with drier, crispy appetizers like:
- Potstickers
- Spring rolls
- Crab rangoon
The hearty texture of pan-fried noodles stands up to rich, saucy dishes like:
- Kung pao chicken
- Beef with broccoli
- Sweet and sour pork ribs
Enjoying either noodle dish with a light soup, fresh vegetables, or steamed rice completes the meal.
Conclusion
While lo mein and pan-fried noodles share some core ingredients like noodles, vegetables, and protein, they differ significantly in terms of preparation method, sauce, and eating texture. Lo mein’s sticky, stir-fried noodles offer a sweet and salty flavor, while pan-fried noodles provide an earthier taste and crispy bite.
Understanding the origins, customized ingredients, cooking techniques, and flavor profiles helps appreciate both classic noodle dishes. Whether ordering takeout or cooking Chinese food at home, lo mein and pan-fried noodles each shine in their own way.