Chow Mein vs Lo Mein vs War Mein: Unravel the Mysteries

Chow Mein, Lo Mein, and War Mein are all characteristic Chinese noodles. What are the differences among them? This article will help you understand!

Different Raw Materials

Chow Mein: Primarily made with noodles, the key lies in "stir-frying" with rich ingredients. Meats include pork, chicken, beef, etc.; vegetables include carrots, bean sprouts, chili peppers, onions, etc.; seasonings are light soy sauce, dark soy sauce, oyster sauce, salt, chicken powder, etc.

Lo Mein: Also centered around noodles, with the emphasis on noodles and sauce. The toppings are mainly vegetables, common ones such as tomatoes, eggs, green peppers, onions, shredded cucumbers, bean sprouts, etc. Sauces include oyster sauce, sesame oil, mashed garlic, soy sauce, etc.

War Mein: Mainly made with rice noodles, the focus is on the gravy. Common toppings include shiitake mushrooms, daylilies, black fungus, eggs, etc., and meats include pork and beef. Seasonings are stock (meat broth or bone broth), soy sauce, salt, MSG, white pepper powder, etc.

Different Cooking Methods

Chow Mein: Boil the noodles until they are 80% cooked, then drain and rinse with cold water. Then, quickly stir-fry them with the toppings in a pan. Finally, add seasonings and stir well.

Lo Mein: Boil the noodles and drain them. Mix them with the stir-fried toppings and thick sauce. The key lies in "stirring" instead of stir-frying.

War Mein: Boil the noodles until they are half-cooked and then drain. Put them in a bowl together with toppings (such as bean sprouts, shredded cucumbers, etc.), and then pour the pre-cooked gravy and mix well.

Different Mouthfeels

Chow Mein: Chewy and springy, with a slightly charred surface and a dry overall texture.

Lo Mein: The noodles are soft with a smooth and mellow texture.

War Mein: The noodles are soft, fully absorbing the flavor of the gravy. The overall texture is relatively moist and more flavorful than Lo Mein.

Different Appearances

Chow Mein: It has a relatively dark color. The noodles and side dishes are intertwined. The surface of the noodles is shiny with oil. The color varies according to the added seasonings and side dishes, usually presenting a light yellow, brown, or darker hue.

Lo Mein: The noodles are neatly arranged in a bowl, covered with the prepared sauce. The side dishes are colorful, such as green shredded cucumbers and yellow bean sprouts, making Lo Mein look appetizing.

War Mein: The noodles are usually dark brown or sauce-colored. Each noodle is evenly coated with the gravy and sticks together. There is no obvious separation of the soup. It looks moister in appearance.

Regional Characteristics

Chow Mein: It is popular all over the world, and each region has its own characteristics.

Lo Mein: It is especially loved in northern China. The classic Old Beijing Noodles with Fried Sauce is rich in meat sauce and has a variety of side dishes.

War Mein: It is popular in Fujian, Henan and other places. Fujian War Mein uses seafood, shiitake mushrooms, etc. as brine ingredients, and tastes delicious.

What's the Difference Between Hibachi and Lo Mein?

Cooking Method

Hibachi: Grill ingredients on a hot iron plate and season while grilling. The ingredients are charred on the outside and tender on the inside.

Lo Mein: Boil the noodles and drain them. Then pour the sauce and add toppings, and stir.

Ingredient Selection

Hibachi: It has a wide range of ingredients, mainly including meats, seafood, and vegetables.

Lo Mein: It mainly features various types of noodles, and the toppings are mostly common vegetables, with a relatively single variety.

Taste and Flavor

Hibachi: The ingredients have a charred aroma, with a crispy outside and a tender inside. Paired with various sauces, it has rich layers of flavor.

Lo Mein: The noodles are smooth and springy, and the combination of the sauce and toppings gives a fresh taste.

Dining Form

Hibachi: Guests sit around the iron plate and watch the chef cook on-site, creating a strong sense of ceremony and a good atmosphere.

Lo Mein: It is more casual. You can enjoy it in a restaurant or at home, which is convenient and fast.

What Are the Crunchy Chinese Noodles Called?

Fried Noodles

A type of pasta that is deep-fried until crispy. It is mainly used as a side dish or snack, with a crispy outer layer and a soft inside.

Teppan Noodles

Noodles are grilled on an iron plate until the surface is crispy. The noodles form a crispy shell under high temperature, with a unique texture.

Dragon's Beard Noodles (Fried Version)

Dragon's Beard Noodles are very thin. After being deep-fried, they become crispy and are often used in cold dishes or as snacks.