Chicken Chow Mein | Jamie Oliver | Food | Jamie Oliver Recipes (2024)

FAQs

What is the main difference between lo mein and chow mein? ›

“Lo mein usually uses the fat, chewy noodles, while chow mein uses the thin type of noodles that sometimes contain egg.” Lo mein uses fresh noodles that are boiled for a few minutes, while chow mein uses dried noodles that are parboiled for five to six minutes.

An expert chef's tip for perfect chow mein

The ideal Cantonese style chow mein is not soggy, with aromatic crispiness here and there. Before frying them, it's best to steam the noodles rather than boil them, then dunk them in the hot water for just a minute. Remember to let the noodles cool down.

Not using enough water will result in dry chow mein. If you'd rather eat dry or crispy chow mein, simply refrain from adding more water and boil the noodles until they're nice and tender. Doing so will help the noodles become more sturdy by the time you're ready to begin stir-frying.

Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served. There is a regional difference in the US between the East and West Coast use of the term "chow mein". On the East Coast, "chow mein" is always the crispy kind.

Largely this is a matter of personal taste since both dishes can be made to your preference. If you prefer lightly sauced noodles with some crunch and vegetables with some snap, chow mein might be the way to go. If you like a more comforting noodle with richly flavored sauce, lo mein may be the better option.

Chow Mein And Lo Mein Use Different Noodles

Both chow mein and lo mein use egg noodles. Lo mein typically uses fresh noodles, while chow mein can be made with fresh or dried. Lo mein noodles are typically thick and chewy. Stir-fried noodles in chow mein are thinner and cooked to a golden crisp.

All you need is soy sauce, black vinegar, sugar, oyster sauce, black pepper, and sesame oil. The flavor that is often missing in homemade chow mein is the tanginess. Black Vinegar is less harsh than regular vinegar, which gives the chow mein a subtle hint of tanginess that brings the dish together.

They're water chestnuts, and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes.

For chow mein, we half-cook the noodles, put them into the wok to stir fry them with other ingredients, then add the sauce. For lo mein, we boil the noodles until fully cooked, stir fry the other ingredients with sauce, then toss the noodles in the sauce.

Vegetables are a wonderful thing to serve with bowls of chicken chow mein. Try Roasted Broccoli, Sauteed Carrots, or Air Fryer Green Beans. Salad. Both Asian Cabbage Salad and Asian Cucumber Salad would pair well with this dish.

What makes chow mein taste like chow mein? ›

Simple sauce: While chow mein sauce is unbelievably easy to make, it still brings a complexity of flavors to the dish. The careful combination of ingredients like soy sauce, sesame oil, oyster sauce and sugar results in a chow mein sauce that has hints of both savory and sweet notes.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

In New York, if you order it from a Chinese takeout restaurant, you'll get vegetables cooked in white sauce (with a protein of your choice) served with white rice. You'd probably find a small bag of crackers in the delivery bag.

What is Chow Mein? Chow mein is a stir-fry noodle dish that is made in many different variations, but typically made with noodles, cabbage, celery, green onions, and garlic. Traditional chow mein is made with fried noodles but often it is prepared with boiled lo mein, chow mein, or yaki-soba noodles.

noun. ˈchau̇-ˈmān. : a seasoned stew of shredded or diced meat, mushrooms, and vegetables that is usually served with fried noodles.

Lo Mein offers a heartier and more substantial dining experience compared to Mei Fun. The chewy wheat noodles and the combination of ingredients create a bolder flavor makes it a satisfying and comforting dish.

Some may argue that Panda Express chow mein is a LO mein, but looking over these qualifications above, you know that is actually IS a chow mein. Panda got it right. The noodles are stir-fried, they are a little oily, there is little sauce used, and they aren't easy to slurp.

All you need is soy sauce, black vinegar, sugar, oyster sauce, black pepper, and sesame oil. The flavor that is often missing in homemade chow mein is the tanginess.

Chow mein is considered to be a more authentic Chinese dish than chop suey. While the origin of chop suey is not necessarily established, the historical background of chow mein is far less mysterious. Chow mein, (in Mandarin "ch'ao mien") meaning “stir-fried noodles,” originated in Northern China.