Lo mein is a classic Chinese noodle dish that is beloved for its flavorful sauce coating chewy noodles. But there is often confusion around whether traditional lo mein is made with egg noodles or not. Let’s take a deep dive into the history, ingredients, and preparation of lo mein to get to the bottom of the noodle debate.
The origin and history of lo mein
Lo mein originated in China, dating back to the early 1900s in Guangdong province. The name “lo mein” translates to “tossed noodles” which refers to the method of preparing the dish by tossing the noodles in the wok.
Over the years, lo mein made its way to the United States with Chinese immigrants where it was adapted to local tastes. The Americanized version often contains ingredients like cabbage, carrots, celery, and sometimes chicken or shrimp. Traditional lo mein in China is more simple, containing just noodles, sauce, and scallions or bok choy.
So when it comes to the original Chinese lo mein, what type of noodles were used? Let’s take a look at the two main options:
Egg noodles
Egg noodles first originated in China and were likely used in early versions of lo mein. Egg noodles are made from wheat flour and eggs, giving them a rich yellow color and a slightly richer taste and texture compared to regular wheat noodles.
Wheat flour noodles
Wheat flour noodles are the other common noodle used in Chinese cuisines. Lo mein is often made with either fresh Chinese wheat noodles or dried varieties like Chow Mein noodles.
Wheat noodles have a lighter color and texture than egg noodles. They also have a milder flavor since they don’t contain egg.
Common ingredients in lo mein
While the noodles are the star of the show, lo mein is also characterized by its flavorful sauce. Here are some of the most common ingredients:
- Soy sauce – for saltiness and umami flavor
- Oyster sauce – adds richness
- Rice vinegar or rice wine – for tanginess
- Sesame oil – for aroma
- Garlic and ginger – provide a flavor base
- Sugar – balances out flavors
- Cornstarch – thickens the sauce so it coats the noodles
In addition to the sauce ingredients, lo mein recipes can contain protein and vegetables:
- Chicken, beef, pork, shrimp – for extra flavor and protein
- Cabbage, bean sprouts, carrots, bok choy, mushrooms – for crunch and color
- Scallions or cilantro – for a fresh finish
How to prepare authentic lo mein
To make true Chinese-style lo mein, here is a simple 5-step process:
- Cook the noodles – Boil fresh Chinese egg noodles or prepare dried noodles.
- Sear the protein and aromatics – Cook slivers of pork, shrimp, chicken, beef etc. Remove protein and lightly cook minced garlic, ginger, scallions.
- Make the sauce – Whisk soy sauce, oyster sauce, sesame oil, rice wine, sugar, cornstarch.
- Toss the noodles – Pour sauce over cooked noodles and toss vigorously to coat evenly.
- Finish with protein and veggies – Add cooked protein and lightly cooked veggies like bok choy or cabbage. Toss everything.
The key is coating the noodles completely in the savory sauce. Lo mein noodles are always tossed rather than served swimming in a soup-like sauce.
Do Chinese restaurants use egg noodles or wheat noodles?
At authentic Chinese restaurants, lo mein is typically made with thin, fresh Chinese egg noodles. The egg gives the noodles a tender, chewy, and lightly rich texture that pairs nicely with the flavors of the sauce.
Some lower quality or Americanized Chinese restaurants may use simpler wheat flour noodles or instant ramen noodles. But high quality Chinese restaurants will always opt for fresh egg noodles to honor tradition.
Can you use spaghetti instead of lo mein noodles?
In a pinch, spaghetti or other long pasta like linguine can be substituted for lo mein noodles. The texture will be a bit firmer and chewier than authentic lo mein noodles. Make sure to cook the pasta very al dente so it doesn’t get mushy when tossed in the sauce.
You may want to rinse the cooked pasta briefly to remove extra starch. This helps the noodles avoid getting too sticky when coated in the lo mein sauce.
Tips for the best homemade lo mein
To make restaurant-quality lo mein at home, keep these tips in mind:
- Use fresh Chinese egg noodles if you can find them at an Asian grocery. Otherwise, choose a high-quality fresh pasta like tagliatelle.
- Don’t skimp on the seasoning for the sauce. Good lo mein is highly savory, so use ample soy sauce, oyster sauce, sesame oil, etc.
- Let the noodles cool for 1-2 minutes after boiling before tossing. This prevents them from getting mushy.
- Use a non-stick wok or skillet and toss the noodles over high heat. This allows you to evenly coat every strand.
- Add a variety of proteins and vegetables for texture and color contrast.
- Garnish with scallions, cilantro, chili oil, or toasted sesame seeds.
Conclusion
In traditional Chinese cuisine, lo mein is made with chewy egg noodles that have a delicate flavor and texture. The egg noodles pair perfectly with the savory sauce and wok tossing technique. While wheat noodles or pasta can be substituted in less authentic versions, classic lo mein relies on fresh Chinese egg noodles for the ideal taste and mouthfeel.
Mastering the technique of tossing the par-cooked noodles in the flavorful sauce is key to making restaurant-quality lo mein at home. With the right noodles and a well-seasoned sauce, anyone can make this beloved noodle dish.
So the next time you order or make lo mein, you can appreciate the nuances of its traditional preparation. Whether enjoying freshly hand-pulled noodles at a Chinatown restaurant or buying egg noodles from an Asian market near you, seek out real deal lo mein made the classic way.
Here is a summary of the key points:
In summary:
- Lo mein originated in China in the 1900s, where it was made with either egg noodles or wheat noodles.
- The hallmark flavor comes from a sauce made with soy sauce, oyster sauce, sesame oil, rice wine, and other aromatics.
- Authentic restaurants typically use fresh Chinese egg noodles which are stretchy and tender.
- At home, fresh pasta like tagliatelle can substitute for Chinese egg noodles.
- The signature technique is wok tossing the par-cooked noodles in the sauce to coat evenly.
- Lo mein is finished with cooked protein and crisp-tender vegetables.
- High quality lo mein relies on egg noodles for the ideal texture to pair with the savory sauce.