Lo mein is a classic Chinese noodle dish that is loved by many around the world. It consists of wheat flour noodles that are soft and chewy, combined with vegetables, protein, and a savory sauce. But what exactly are the noodles in lo mein made of?
The main type of noodle used in lo mein is called shānxià miàn (山西麵) or “Shaanxi noodles.” This refers to a style of Chinese noodles that originate from the Shaanxi province of China. Shaanxi noodles are made from wheat flour, salt, and water. They have a firm, chewy texture and yellow color.
Some key features of Shaanxi noodles:
– Made from wheat flour and water
– Firm and chewy texture
– Smooth and cylindrical shape
– Pale yellow or off-white color
– Often hand stretched or pulled to create the noodle shape
In addition to Shaanxi noodles, lo mein can also be made with other Chinese wheat noodles like wonton noodles, egg noodles, or shredded noodles. The type of noodle can vary depending on the region or restaurant. But in most cases, lo mein uses a firm, chewy wheat noodle.
History of Lo Mein Noodles
Lo mein noodles originated in China, where wheat noodles have been consumed for over 4,000 years. Chinese legend states that noodles were invented in the Han Dynasty by an official named Yi who was inspired by the long strands formed when mixing water and flour.
Noodles became associated with the Shaanxi region during the Tang Dynasty, from 618-907 AD. Shaanxi was an important trading hub along the ancient Silk Road. As a result, noodles from Shaanxi were distributed across China. Over time, these noodles became known as Shaanxi lo mein noodles.
Chinese immigrants eventually brought lo mein noodles to the United States in the 1800s. The dish was adapted to American tastes and spread via Chinese restaurants across the country. Lo mein grew especially popular after World War II when American soldiers stationed in China returned home craving the dish.
Today, lo mein noodles are mass produced by major food manufacturers. But they are still based on the original wheat noodles from Shaanxi province in China.
Origins of the Name “Lo Mein”
The name lo mein comes from the Cantonese dialect in Southern China. In Cantonese, “lou” means stirred or tossed, while “min” refers to noodles. So “lo mein” literally translates to “stirred noodles.”
This name refers to the classic lo mein preparation technique. The noodles are boiled until al dente, then tossed in a hot wok with other ingredients like meat, vegetables, and sauce. The high heat helps coat the noodles evenly and gives them a lightly charred texture.
In Mandarin, lo mein is called “lan zhou la mian” (蘭州拉麵). But outside of China, the Cantonese name “lo mein” is still most widely used.
Common Types of Lo Mein Noodles
There are a few main types of noodles that can be used to make lo mein.
Fresh Chinese Egg Noodles
Fresh Chinese egg noodles contain eggs and wheat flour. They have a rich, yellow color and tender, springy texture. Fresh egg noodles need to be refrigerated and cook very quickly, making them best for soups and stir fries.
Dried Chinese Egg Noodles
Dried egg noodles have a similar ingredient list to fresh egg noodles, but are shelf stable. They are dried into nests or bundles and must be rehydrated in hot water before cooking. Dried egg noodles have a pleasantly chewy texture.
Wonton Noodles
Wonton noodles are made of wheat flour, eggs, and salt. They have thin, round strands similar to Italian spaghetti. Wonton noodles have a soft, springy, and eggy texture. They are a common choice for lo mein in Hong Kong.
Shaanxi Lo Mein Noodles
As described earlier, Shaanxi lo mein noodles are the traditional noodle for this dish. They contain only wheat flour and water for a firm, chewy texture and pale yellow color. Shaanxi noodles hold up well to frying and absorbing flavors.
Udon Noodles
Udon noodles are thick Japanese wheat noodles. They have a toothsome, springy bite. Udon noodles work well in lo mein, but result in a slightly different, chewier texture compared to traditional Chinese noodles.
Rice Noodles or Cellophane Noodles
Some lo mein recipes also incorporate clear rice noodles or mung bean cellophane noodles. These gluten-free noodles provide an almost jelly-like softness to balance the textures. But wheat noodles remain the most popular choice.
Table Comparing Lo Mein Noodle Types
| Noodle Type | Key Ingredients | Texture | Cooking Notes |
|---|---|---|---|
| Fresh Egg Noodles | Wheat flour, eggs | Tender, springy | Need refrigeration, cook very quickly |
| Dried Egg Noodles | Wheat flour, eggs | Chewy | Rehydrate before cooking |
| Wonton Noodles | Wheat flour, eggs, salt | Soft, springy | Round spaghetti-like shape |
| Shaanxi Lo Mein Noodles | Wheat flour, water | Firm, chewy | Traditional lo mein noodle |
| Udon Noodles | Wheat flour, salt, water | Toothsome, springy | Japanese noodle, often substituted |
| Rice/Cellophane Noodles | Rice flour, water | Soft, jelly-like | Gluten free option |
Common Thicknesses of Lo Mein Noodles
Lo mein noodles can come in a range of thicknesses. This affects the noodle’s texture and cooking time. Some common sizes are:
Thin Noodles
Thin lo mein noodles are around 1/16 inch in diameter. They have a very delicate, soft texture and cook quickly – usually in 1-2 minutes. Thin noodles are often used in soups.
Medium Noodles
The most common size for lo mein is a medium noodle, around 1/8 inch in diameter. Medium noodles have a pleasant, balanced chewiness and take 2-3 minutes to cook.
Thick Noodles
Thick lo mein noodles can be up to 1/4 inch wide. Thick noodles have a very hearty, toothsome bite. They require about 3-5 minutes of cooking time to soften throughout while still retaining a pleasant “al dente” firmness at the core.
The thickness of the noodle can vary in different regions or individual lo mein recipes. Shanghai lo mein, for example, uses thinner noodles compared to other areas in China. American versions of lo mein tend to incorporate thick, chewy noodles. But cooks can choose thin, medium or thick noodles based on personal preference.
Key Differences Between Lo Mein Noodles and Other Wheat Noodles
While lo mein noodles are made from basic ingredients like wheat flour and water, they differ in some key ways from other wheat noodle varieties:
Compared to Italian Pasta
– Lo mein noodles use lower protein wheat flour than pasta, resulting in a softer, less chewy texture
– Shaped by stretching dough by hand vs. pasta’s extruded shapes
– Boiled instead of baked dry like pasta
– Often cooked from fresh instead of dried
– Absorbs sauce flavors differently than hollow pasta shapes
Compared to Ramen
– Lo mein uses Chinese wheat flour instead of Japanese wheat flour
– Lo mein lacks ramen’s characteristic wavy shape
– Cooked boiled instead of in broth
– Flavorings get tossed with lo mein noodles vs. serving broth seasoning on the side
Compared to Udon
– Udon uses a higher gluten flour for an ultra chewy texture
– Udon noodles are much thicker than lo mein
– Lo mein uses Chinese wheat vs. udon’s Japanese wheat
– Lo mein is always made from wheat flour; udon can contain other starches
So while lo mein may seem similar to other wheat noodles, it has a distinct texture, flavor, and preparation method. That’s why lo mein stands on its own as a unique and beloved noodle dish.
Nutritional Profile of Lo Mein Noodles
Here is the basic nutritional information for a standard serving of lo mein noodles:
| Nutrient | Amount |
|---|---|
| Calories | 221 |
| Carbohydrates | 44g |
| Fiber | 3g |
| Protein | 8g |
| Fat | 1g |
| Sodium | 7mg |
As you can see, lo mein noodles themselves are low in fat and sodium. Their main nutrient contributions come from carbohydrate and protein content.
However, the total nutrition of lo mein depends on the other ingredients added, such as meats, oils, and salt from soy sauce. A vegetable lo mein will be lower in calories than one with fatty meats like pork belly. And sauces can increase the sodium levels significantly.
So while a serving of plain lo mein noodles contains 221 calories and 7mg sodium, the final dish can range from 300-800+ calories depending on portions and additions. Enjoy lo mein in moderation as part of an overall balanced diet.
Where to Buy Lo Mein Noodles
Here are some places where you can buy lo mein noodles:
Asian Grocery Stores
Check the refrigerated or dry goods sections at your local Asian market. They will have the largest selection of fresh and dried Chinese noodles. You can find traditional Shaanxi lo mein noodles as well as wonton, udon, rice noodles and more.
Large Supermarkets
Many regular supermarkets now carry Asian noodle varieties, typically near the produce or international foods. They may not have every lo mein noodle type, but you can often find basic fresh or dried Chinese noodles.
Online
Order lo mein noodles online from retailers like Amazon or Asian food specialty sites. This is a convenient way to get access to noodles not found in your local stores. Check delivery times to make sure fresh noodles don’t sit too long.
Chinese Restaurants
Some Chinese restaurants might be willing to sell you lo mein noodles even if it’s not on their regular menu. You may need to special order larger quantities, but it can be worthwhile to get authentic noodles.
Shop around to get the exact type, thickness, and freshness of lo mein noodles your recipe calls for. The noodles are simple but make all the difference in this classic dish.
How to Cook Lo Mein Noodles
Cooking lo mein noodles properly ensures they have the perfect tender yet toothsome texture to soak up flavors. Here are some tips:
– For dried noodles, rehydrate in hot water for 1-2 minutes until pliable, then drain well. Fresh noodles can go straight into cooking water.
– Bring a large pot of water to a rolling boil. Add noodles and vigorously stir so they don’t stick together.
– Boil according to package instructions, usually 2-4 minutes for dried noodles or 30 seconds to 2 minutes for fresh. Taste a noodle to check doneness; it should be cooked through but still have a slight bite.
– For pan-fried noodle dishes, boil just until noodles are pliable but still very firm, about 1 minute less time. They will finish cooking in the pan.
– Drain noodles well and rinse with cold water to stop the cooking process. Coat noodles with a little oil to prevent sticking.
– Add boiled noodles to stir fries or broth dishes just before serving, or briefly reheat in the pan or microwave.
With the right technique, lo mein noodles will absorb flavors but maintain their perfect springy, chewy texture.
5 Recipe Ideas for Lo Mein Noodles
Here are a few tasty ways to use lo mein noodles:
1. Vegetable Lo Mein
Sauté veggies like broccoli, mushrooms, baby corn, and red pepper. Toss with noodles in a ginger soy sauce.
2. Chicken Lo Mein
Marinate chicken in soy sauce, rice wine, and cornstarch. Stir fry with lo mein noodles and thinly sliced onion, garlic, and celery.
3. Beef Lo Mein
Combine thinly sliced beef with noodles, bean sprouts, carrot, cabbage, and Chinese five spice.
4. Shrimp Lo Mein
Cook shrimp until just pink. Toss in noodles, snap peas, water chestnuts, and oyster sauce.
5. Tofu Vegetable Lo Mein
Stir fry pressed tofu, broccoli, mushrooms, peppers, and lo mein noodles with teriyaki sauce.
Get creative with protein, veggies, and seasonings in your own lo mein noodle recipe!
Lo Mein Noodle Recipes from Around the World
While lo mein originated in China, the noodle dish has been widely adopted and adapted globally:
Indonesia
Mie goreng – Spicy stir fried noodles with chicken, shrimp, and sweet soy sauce.
Vietnam
Phở xào – Pan fried noodles with beef & vegetables.
Korea
Japchae – Clear potato noodles stir fried with beef and veggies.
Philippines
Pancit – Mixed seafood and pork with rice noodles.
Thailand
Pad see ew – Broad rice noodles pan fried with Chinese broccoli and eggs.
Japan
Yakisoba – Flavored wheat noodles with meats and cabbage.
Nepal
Chow mein – Spicy chicken gravy over crispy noodles.
The noodles may change, but the wok fried flavor remains consistent around the world!
Conclusion
Lo mein noodles have a timeless appeal, with their satisfyingly chewy bite and versatility to pair with endless ingredients. The wheat flour strands soak up tastes and textures. While the origins can be traced to Shaanxi province in China, lo mein has become a worldwide favorite. Look for fresh or dried lo mein noodles at an Asian grocery store. Then whip up your own lo mein recipe at home for a quick meal that never gets boring. From Chinese classics to modern interpretations, lo mein noodles will continue to be slurped, savored, and enjoyed globally for generations to come.