What is gon lo mein

Add mushrooms and other vegetables; stir fry for 2 minutes. Add noodles and toss gently. Makes 12 servings. Review Leave a review. Your Name. Your Email Your email will not be published. Check this box if you'd like to remain anonymous.

Thank you for leaving a review. Your comment will appear once it has been approved. Follow Us. Lo mein means "tossed noodles," while chow mein or chao mian means "fried noodles. Both lo mein and chow mein are made with Chinese egg noodles—wheat flour noodles with egg added. Either way, the noodles need to be softened in boiling water before cooking. Dried noodles are parboiled in boiling water for 5 to 6 minutes before using, while fresh egg noodles only need to be boiled for 2 to 3 minutes.

The exact amount of cooking time will depend on the thickness of the noodles, so be sure to follow the package instructions if available. But whether you're working with fresh or dried noodles, the goal is to boil them until they are just cooked but not too soft what the Italian's call " al dente ," or "cooked to the tooth".

If Chinese egg noodles aren't available, Italian pasta such as fettucini or linguini makes a handy substitute. A "quick and dirty" lo mein can be made by using Ramen noodles with a flavor packet.

With lo mein, the parboiled noodles are frequently added near the end of cooking to heat through and toss with the other ingredients and sauce. Alternately, the parboiled noodles may be tossed with a sauce and the stir-fried ingredients poured over. Since the real star of any lo mein dish is the sauce, it's not surprising that lo mein recipes often use more sauce than chow mein recipes. It all comes down to your personal taste.

Soft lo mein noodles soak up more of the sauce. On the other hand, you can get a greater variety of texture in a chow mein dish. For example, crunchy noodles and celery could be combined with soft mushrooms, bean sprouts, and juicy tomatoes. While chow mein with thin crisp noodles is a staple of many Chinese take-out restaurants, more authentic versions of chao mian have soft noodles. The main difference between the two comes down to frying time: for dryer, crisper noodles, add more oil and increase the frying time.

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