Chow Mein

What Is Chow Mein?

Chow mein (炒麵 — "fried noodles") is Cantonese stir-fried wheat noodles. The word "fried" matters: unlike lo mein (which is tossed in sauce), chow mein is genuinely stir-fried in a hot wok, getting crispy edges and slight char on the noodles.

There are two distinct chow mein styles:

1. Cantonese "Hong Kong-style" chow mein — Pan-fried until crispy on both sides, then topped with stir-fried sauce + vegetables + meat. The "pancake" of noodles is the foundation, with sauce poured over.
2. American Chinese chow mein — Soft stir-fried noodles tossed with sauce, less crispy. Often indistinguishable from lo mein.

The Cantonese-style is more authentic; the American style is what most US Chinese restaurants serve.

Chow Mein vs Lo Mein — The Definitive Difference

If you remember nothing else:

• Chow mein = noodles stir-fried = crispy
• Lo mein = noodles tossed in sauce = soft

In real Chinese restaurants, these are different dishes with different cooking methods. American takeout often blurs the distinction.

The Crunchy "Chow Mein Noodles" — A Different Thing

In US grocery stores, "chow mein noodles" usually refers to dry pre-fried noodles sold in cans (La Choy brand is iconic). These are different from real chow mein — they're a crispy garnish, similar to French fried onions. They get sprinkled on salads and Chinese-American casseroles.

Don't confuse them with the noodles in a Chinese restaurant's chow mein dish — those are real wheat noodles, freshly cooked.

Flavor Profile

Chow mein is savory, slightly sweet, with noodle crispness as the textural signature. The Cantonese pan-fried version delivers contrast — crispy bottom, softer middle. American-style is more uniform.

Where to Eat Chow Mein in the US

For authentic Cantonese chow mein (the crispy pan-fried version):

• NYC's Chinatown — multiple Cantonese restaurants
• San Francisco's Chinatown — Yank Sing, Hong Kong Lounge
• LA's San Gabriel Valley — multiple options
• Boston's Chinatown — Hong Kong Eatery

For the American-style chow mein, every US Chinese restaurant.

Making Chow Mein at Home

The Cantonese pan-fried version:

• Fresh chow mein noodles (egg noodles, refrigerated, sold at Chinese groceries)
• Carbon-steel wok or large nonstick skillet for the pan-fry
• Sauce: soy sauce + oyster sauce + sesame oil + cornstarch slurry
• Protein + vegetables: standard stir-fry components

The technique:

1. Boil noodles 90 seconds. Drain.
2. Pour into hot oiled wok. Press flat. Don't stir for 2 minutes — let one side crisp.
3. Flip the noodle pancake. Crisp the other side.
4. Slide onto a plate. Pour stir-fried sauce + protein + vegetables on top.

See Best Chinese Wheat Noodles.