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What Is the History of Chow Mein?
Fried noodles were first introduced to the West Coast of the United States by Cantonese immigrants in 1849, and the dish became famous stateside as early as the 1920s. In the early twentieth century, American-style chow mein egg noodles were typically stir-fried with celery, water chestnuts, green cabbage, and sliced meat.
What Is the Difference Between Chow Mein and Lo Mein?
Chow mein and lo mein are both Chinese-American noodle dishes—the difference between them has to do with how wheat egg noodles are cooked and served. Traditionally chow mein noodles are served crispy and fried, whereas lo mein noodles are served boiled with sauce.
The terms are not used consistently, though. On the East Coast of the United States, chow mein refers to crispy noodles—also known as Hong Kong-style chow mein, which features noodles that are deep-fried until crunchy. On the West Coast, chow mein refers to a dish made with soft noodles that is known as lo mein on the East Coast.
Takeout-Style Chicken Chow Mein Recipe
Serves
2Prep Time
20 minTotal Time
30 minCook Time
10 minIngredients
- 6 ounces dried Chinese wheat flour egg noodles
- 1 ½ pounds boneless, skinless chicken breast, sliced into strips
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 tablespoons peanut oil or vegetable oil
- 2 cloves garlic, minced
- 3 green onions, sliced
- 1 bell pepper, chopped
- ½ cup bean sprouts
- In a large pot of boiling water, cook noodles until just barely al dente. Drain and set aside.
- Meanwhile, marinate the chicken. In a shallow bowl, sprinkle chicken with 1 tablespoon soy sauce.
- Make the chow mein sauce. In a small bowl, combine the remaining 1 tablespoon soy sauce with the oyster sauce, sesame oil, Shaoxing wine, and cornstarch.
- In a wok or large skillet over high heat, heat peanut oil until shimmering. Add the chicken and stir-fry until cooked through, about 2 minutes. Add garlic, green onions, bell pepper, and bean sprouts and stir-fry until slightly softened and lightly browned, about 1 minute.
Add the cooked noodles and toss to combine. Pour the sauce over the noodles and veggies, and toss to coat. Stir-fry until the noodles have absorbed the sauce, about 1 minute more.
In a large pot of boiling water, cook noodles until just barely al dente. Drain and set aside.
Meanwhile, marinate the chicken. In a shallow bowl, sprinkle chicken with 1 tablespoon soy sauce.
Make the chow mein sauce. In a small bowl, combine the remaining 1 tablespoon soy sauce with the oyster sauce, sesame oil, Shaoxing wine, and cornstarch.
In a wok or large skillet over high heat, heat peanut oil until shimmering. Add the chicken and stir-fry until cooked through, about 2 minutes. Add garlic, green onions, bell pepper, and bean sprouts and stir-fry until slightly softened and lightly browned, about 1 minute.
Add the cooked noodles and toss to combine. Pour the sauce over the noodles and veggies, and toss to coat. Stir-fry until the noodles have absorbed the sauce, about 1 minute more.
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