✔ Updated · noodles, cooking + sauce compared
Chow mein and lo mein usually start with the same Chinese egg noodles, and I’m firmly team crispy-edged chow mein. What sets them apart is how the noodles are cooked, which changes the texture, the sauce and the way each dish eats.
The difference is the cooking method. Chow mein means “fried noodles”: the noodles are boiled briefly, then pan-fried or stir-fried in oil until chewy with crisp edges, and dressed with only a little sauce. Lo mein means “tossed noodles”: the noodles are boiled until soft, then tossed with vegetables, protein and a generous, glossy sauce.
- Noodles: both use wheat-and-egg noodles; lo mein noodles are often a little thicker.
- Cooking: chow mein noodles are fried after boiling; lo mein noodles are only boiled, then tossed.
- Texture: chow mein is chewy to crispy; lo mein is soft and slippery.
- Sauce: chow mein is drier; lo mein is saucier and coats every strand.
Chow Mein vs Lo Mein at a Glance
| Chow mein | Lo mein | |
|---|---|---|
| Name means | Fried noodles (Cantonese chaau mein) | Stirred or tossed noodles (Cantonese lou mein) |
| Noodles | Fresh or dried wheat-and-egg noodles, often thin | Fresh wheat-and-egg noodles, often thicker and round |
| How the noodles are cooked | Boiled briefly, drained, then pan-fried or stir-fried in oil | Boiled until fully tender, then tossed off the heat or briefly in the wok |
| Texture | Chewy, with crisp, browned edges (very crisp in Hong Kong style) | Soft, slippery and tender |
| Sauce | Light; just enough to season | Generous, glossy sauce that coats the noodles |
| Typical add-ins | Cabbage, bean sprouts, onion, celery, carrot, chicken or shrimp | Bok choy, mushrooms, peppers, snow peas, beef, pork or chicken |
| Oil and calories | Usually more oil from frying | Usually less oil but more sauce, sugar and sodium |
| Cost and availability | On almost every Chinese-American takeout menu; cheap to make | On almost every Chinese-American takeout menu; same noodles, same cost |
What Is Chow Mein?
Chow mein is a Cantonese dish of stir-fried noodles. The noodles are boiled for a minute or two, drained well, then fried in a hot wok or skillet so they pick up browned, slightly crisp edges before the vegetables, protein and a small amount of sauce go in.
Styles vary. Hong Kong-style or pan-fried chow mein is a crisp noodle cake topped with a saucy stir-fry. Steamed chow mein, common on the US West Coast, is softer and closer to lo mein. The Panda Express-inspired chow mein many Americans know sits in between: soft noodles stir-fried with cabbage, onion and celery.
What Is Lo Mein?
Lo mein is also a Cantonese noodle dish, but the noodles are never fried on their own. They are boiled until tender, drained, then tossed with stir-fried vegetables and protein and a savory sauce of soy sauce, oyster sauce, sesame oil and a little sugar.
Because the noodles stay soft, they soak up more sauce, so lo mein tastes richer and saucier. House lo mein, shrimp lo mein and vegetable lo mein are all standard takeout orders.
Are Chow Mein and Lo Mein Noodles the Same?
Usually, yes. Both dishes use Chinese wheat noodles made with egg, sold fresh in Asian markets as “chow mein” or “lo mein” noodles. Lo mein noodles tend to be thicker; chow mein noodles are often thinner so they crisp faster. Either works for either dish, and spaghetti or linguine makes a fair stand-in at home. I’ve used linguine more times than I can count.
One exception: the crunchy, ready-fried “chow mein noodles” sold in cans in US supermarkets are a snack or salad topping, not the noodles used to cook chow mein.
How to Make Each at Home
Both dishes use the same prep. The only real change is what happens to the noodles.
- Boil the noodles: for chow mein, boil fresh egg noodles 1 to 2 minutes, drain, rinse with cold water and toss with a little oil. For lo mein, boil 3 to 4 minutes until fully tender and drain.
- Mix the sauce: for 8 ounces of noodles, stir 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil and 1 teaspoon sugar. Double it for lo mein.
- Cook the protein: stir-fry sliced chicken, beef, pork or shrimp in a very hot wok. Chicken must reach 165°F, ground pork 160°F and shrimp should be opaque. Set aside.
- Cook the vegetables: stir-fry cabbage, carrots, onion, bean sprouts, bok choy or mushrooms for 2 to 3 minutes.
- Chow mein: push everything aside, add oil and fry the noodles undisturbed for 1 to 2 minutes per side until browned in spots, then toss with the rest and the sauce.
- Lo mein: add the soft noodles, the protein and all the sauce, and toss for 1 minute until glossy and hot.
Which Is Healthier?
Neither is light as served at most restaurants. Chow mein usually carries more oil from frying, while lo mein carries more sauce, which adds sodium and sugar. A large takeout portion of either can run 600 to 1,000 calories.
At home, both get lighter with less oil, a reduced-sodium soy sauce, more vegetables and a lean protein such as chicken breast, shrimp or tofu.
When to Order or Make Which
Choose chow mein if you like texture: chewy noodles, crisp edges and a drier, toasty flavor. It is also the better pick if you want something less saucy.
Choose lo mein if you want soft, comforting noodles in plenty of savory sauce. It is the easier of the two to make well at home, since there is no frying step to get right. It’s what I make on rushed weeknights.
Can You Substitute One for the Other?
Yes. The same fresh egg noodles make either dish, so the swap is only in the method: fry the noodles for chow mein, or boil them soft and add more sauce for lo mein. Dried egg noodles or instant ramen noodles without the seasoning packet also work in a pinch.
Rice noodles are a different family. Wide rice noodles make chow fun and thin rice vermicelli makes mei fun; see chow fun vs mei fun.
More Food Comparisons
- Chow fun vs mei fun
- Wonton vs dumpling
- Spring roll vs egg roll
- Ramen vs udon
- Pho vs ramen
- Sesame vs orange vs General Tso chicken
Frequently Asked Questions
Are chow mein and lo mein the same?
No. They often use the same egg noodles, but chow mein noodles are fried after boiling for a chewy, crisp texture and a light sauce, while lo mein noodles are boiled soft and tossed in a generous sauce.
Are chow mein noodles the same as lo mein noodles?
Mostly. Both are Chinese wheat-and-egg noodles, and either can be used for either dish. Lo mein noodles are often a little thicker. Crunchy canned chow mein noodles are a different product meant for topping, not cooking.
What is the difference between beef chow mein and beef lo mein?
The beef and vegetables are cooked the same way. In beef chow mein the noodles are pan-fried until browned and the dish is drier; in beef lo mein the noodles are soft and coated in more savory sauce.
Why is chow mein different on the West Coast?
Many West Coast restaurants serve soft, steamed-style chow mein that looks a lot like lo mein, while East Coast chow mein is more often fried and crisp. Ask for pan-fried or Hong Kong-style chow mein if you want it crispy.
Which has more calories, chow mein or lo mein?
It depends on the restaurant. Chow mein usually uses more oil, while lo mein usually uses more sauce. Large restaurant portions of either can reach 600 to 1,000 calories, so portion size matters more than the name.
