Mock Chow Mein Recipe - A Timeless Favorite! Eat Move Make (2024)

FAQs

What is the difference between Hong Kong style chow mein and regular chow mein? ›

The main difference is that noodles labeled "Hong Kong" or "pan-fried noodles" are par-cooked in boiling water, which makes them ready to stir-fry. Use this variety for dry stir-fried noodle dishes, like this stir-fried chow mein with four vegetables and whenever you want the noodles to be slightly (or very) crispy.

The sauce: Chow mein is more of a dry noodle dish with an extremely light and delicate sauce — if any sauce at all. Lo mein is a saucy noodle dish that depends on a rich sauce for much of its flavor. The texture: Chow mein noodles tend to be crunchier than lo mein noodles due to the way they are cooked.

There are some notable differences to consider when deciding between chow mein vs chow fun. Noodles: Chow fun uses chewy wide rice noodles, while chow mein is made with thin, round egg noodles that get a bit crispy when cooked. Sauce: Chow fun can be made wet (more sauce) or dry (less sauce).

Yum of China says you have the option to either prepare chow mein wet or dry. Wet refers to boiled noodles, while dry means deep-fried noodles. There's one key ingredient that indicates which version of chow mein will end up on your plate — water.

Cantonese style chow mein contains deep-fried crunchy golden egg noodles, green peppers, pea pods, bok choy, bamboo shoots, water chestnuts, shrimp, Chinese roast pork (char siu), chicken, and beef, and is served in a thick sauce.

The sauce is what gives chow mein all of its seasoning and addictive flavors. It's a mix of oyster sauce, sweet soy sauce, toasted sesame oil and freshly ground black pepper. It's full of sweet and savory umami and seriously SO good.

Largely this is a matter of personal taste since both dishes can be made to your preference. If you prefer lightly sauced noodles with some crunch and vegetables with some snap, chow mein might be the way to go. If you like a more comforting noodle with richly flavored sauce, lo mein may be the better option.

Chowmein is a type of noodles that is mainly cooked using the style prescribed by ancient Taishanese. This is the basic difference between Hakka Noodles and Chowmein. There is no major difference in the cookings tyle of chowmein. Chowmein and Hakka Noodles are known to be the same dish across the world.

From a nutritional standpoint, lo mein is better than chow mein, hands down. "Lo mein would be considered more nutritious because the noodles are not fried and there is less oil used in the cooking," Jaelin says. "Lo mein has less than half the calories and fat found in chow mein.

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.

What does special chow mein mean? ›

House Special Chow Mein is a classic Chinese dish made better at home! Crispy chow mein noodles, tender velveted chicken, juicy shrimp, crisp veggies, and fresh bean sprouts are tossed in a homemade sweet and savory chow mein sauce that's so easy to make!

Lo mein: These are thick, wheat-based noodles that are commonly used in stir-fry dishes. They have a chewy texture and can be served with a variety of meats, vegetables, and sauces. Chow mein: These are also wheat-based noodles, but they are thinner and have a more delicate texture.

As char siu (barbecued pork) is used as one of the ingredients, some said it is actually originated from Guangzhou. Actually in Shanghai dishes, there is one using egg, pork or ham, chicken or shrimps which is quite similar. So instead of rice, you just change to noodles and you now have Yang Zhou chow mien.

Yes, it is possible to substitute spaghetti for chow mein noodles by boiling it with a small amount of baking soda. The baking soda alters the pH level of the spaghetti, giving it a similar texture and flavor to chow mein noodles. They can then be used in any dish that calls for chow mein noodles.

Mein gon (面干 miàn-gān), informally referred to as crunchy noodles or crunchy chow mein, are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.

Ingredients: noodles, light soy sauce, vegetables, tofu. Chow mein comes in different styles all over Asia using various types of noodles including flat rice noodles or thin rice vermicelli in addition to egg noodles (type ranges from dried to fresh, varying thickness).

Beef chow fun is a Cantonese dish made from stir-frying beef, wide rice noodles (he fen or huo fun), scallions, ginger, bean sprouts and dark soy sauce. Known as gon chow ngau huo in Cantonese, you can find it in dim sum restaurants or sometimes Cantonese roast meat places.

Chow mein vs chop suey are both popular Chinese dishes that are often confused with each other. Chow mein is a stir-fried noodle dish that typically includes vegetables and meat, while chop suey is a dish made up of meat, vegetables, and sometimes noodles that are cooked in a thick sauce.