Difference Between Chow Mein and Lo Mein? Main Contrasts
Today, I made chow mein and lo mein to entertain my friends. My friends asked me about the differences between the two. Let's take a look!
Cooking Methods
Chow Mein: The key to making chow mein lies in the "stir-frying" step. First, cook the noodles until they are half-cooked, then drain the water and set them aside. Next, pour an appropriate amount of oil into the pan and add side dishes such as green vegetables, carrots, onions, and ham. Stir-fry until the side dishes are almost cooked. At this time, add the previously cooked noodles and stir-fry quickly. Finally, add seasonings such as soy sauce, light soy sauce, oyster sauce, and chili sauce, and keep stirring to let the noodles fully absorb the flavor of the seasonings. Throughout the process, stir-fry quickly to prevent the noodles from sticking to the pan.
Lo Mein: First, cook the noodles thoroughly, then drain the water and put them into a bowl. Then, pour the pre-cooked vegetables, meat, and sauce into the bowl together. Finally, stir well. There is no need for an additional stir-frying step.
Tastes
Chow Mein: After being stir-fried in oil, a faint roasted aroma forms on the surface of the noodles. Some chow mein even has a slightly crispy texture. The overall taste is relatively dry and chewy.
Lo Mein: Since cooked noodles are directly mixed with sauce, the noodles are softer and smoother. The overall taste is more moist. Without the roasted aroma produced by stir-frying, the elasticity of the noodles themselves is more prominent.
Seasonings
Chow Mein: In terms of seasoning, seasonings such as light soy sauce, dark soy sauce, oyster sauce, minced garlic, and ginger slices are generally used, and the taste is relatively strong. Sometimes, a little sugar or vinegar is also added to adjust the flavor. In some American-Chinese chow mein, sweet bean sauce or broad bean paste is also added to make the flavor stronger.
Lo Mein: The sauce for lo mein is very rich. Light soy sauce, oyster sauce, sesame oil, sugar, and chicken broth or stock are often used for seasoning. This ensures that the noodles fully absorb the flavor of the sauce. The overall taste is more moist and even compared to chow mein.
Types of Noodles
Chow Mein: Usually, thinner egg noodles or raw noodles (similar to butter noodles) are chosen. After being stir-fried, these types of noodles are more likely to develop a roasted flavor. When making crispy chow mein in American-Chinese cuisine, the thin noodles are deep-fried until crispy and then stir-fried.
Lo Mein: Generally, thicker egg noodles or pulled noodles are used. The focus is on the elasticity and texture of the noodles because the noodles need to fully absorb the sauce while remaining smooth and not easy to break.
Styles
Chow Mein: It places more emphasis on "wok hei," focuses on rapid stir-frying, and highlights the flavors of oil and roasting. The overall style is relatively dry. It is a typical quick-fried dish, suitable for people who like chewy and roasted flavors.
Lo Mein: The style is more gentle and has a rich sauce. It leans more towards a home-style or Hong Kong-style wet noodle dish, suitable for those who prefer a smooth texture.
Lo Mein vs Chow Mein: Which Is Healthier
Lo Mein is indeed healthier than chow mein in some aspects, but it depends on the ingredient combination and cooking method.
Analysis from a nutritional perspective
Lo Mein: The cooking method of lo mein is relatively simple. After cooking the noodles, add the sauce and ingredients and mix well. There is no need for deep-frying or a lot of stir-frying, so the fat content is relatively low. The sauce of lo mein is usually relatively light, and the nutritional loss is relatively small.
Chow Mein: For chow mein, the noodles need to be cooked and then cooled, and then stir-fried with ingredients. When stir-frying, more oil is added, which not only destroys vitamins but also increases fat intake.
Viewed from the perspective of health impact
Lo Mein: Its advantage is that it uses less oil, and the nutritional components of the noodles themselves are better preserved.
Chow Mein: Chow Mein has a high fat content, and the noodles absorb more oil during the stir-frying process. There is also a relatively large loss of vitamins in chow mein.
What Is the Healthiest Noodle to Eat for Weight Loss?
During weight loss, you can choose whole wheat noodles, buckwheat noodles, konjac noodles, vegetable noodles, etc.
Whole Wheat Noodles
They are an excellent choice during weight loss. Whole wheat noodles are rich in dietary fiber, which can help slow down sugar absorption and increase the sense of fullness. They have relatively low calories, about 300 kcal per 100 grams.
Buckwheat Noodles
They have relatively low calories, about 280 kcal per 100 grams, and a low glycemic index (GI value), which helps stabilize blood sugar. They are suitable for people who are losing weight and controlling blood sugar.
Konjac Noodles
They are a "miracle weapon" for weight loss. They contain almost no calories, only about 20 kcal per 100 grams, and are rich in dietary fiber, which can increase the sense of fullness.
Vegetable Noodles
Vegetable noodles (such as spinach noodles and pumpkin noodles) are added with pure vegetable juice. They are rich in nutrients, providing the human body with rich vitamins and minerals, and have relatively low calories.
Spaghetti
Spaghetti has a relatively low glycemic index (GI value of about 52) and belongs to a low-GI staple food. It has a relatively high protein content, a relatively hard texture, and a slow digestion speed, making it suitable for consumption during weight loss.
