Lo mein

Lore & Background

In Cantonese cuisine, lo mein typically consists of boiled wheat noodles tossed in a sauce such as oyster sauce, or served with a sauce alongside. It may be accompanied by wontons, char siu, or beef brisket. Unlike chow mein, Cantonese-style lo mein is not traditionally pan-fried or stir-fried. In northern China, the term bàn miàn can refer to other types of wheat noodles without egg, including laghman in Xinjiang.

Reader's Guide

In American Chinese restaurants, lo mein is a popular take-out food sometimes considered synonymous with chow mein, but it is distinct from both Cantonese lo mein and Cantonese crispy chow mein. U.S. lo mein noodles are usually stir-fried with a sauce made from soy sauce and other seasonings, with vegetables like bok choy and cabbage, and meats such as roast pork, beef, or chicken.

Varieties include shrimp lo mein, lobster lo mein, vegetable lo mein, and 'house' lo mein. In Indonesian Chinese cuisine, lo mein is made using egg noodles or 'mie hokkien,' which are ribbon-shaped noodles made of wheat flour and eggs. The dish's significance lies in its adaptability across cultures while retaining its core identity as a noodle dish with a sauce.