Chow Mein vs. Lo Mein: What’s the Difference Between These Noodle Dishes?

• Nutrient Content: Chow mein noodles on their own aren't particularly healthy, but the dish can be made to contain more protein and fiber if vegetables and meat or tofu are added.
• Flavor: Sweet, savory and light umami

Chow mein is stir-fried in a wok. First, the noodles are parboiled or soaked in hot water to soften slightly—however, they’re not fully cooked at this stage. While chow mein is known for its signature crispness, it can also be made softer by being fried for less time.

Meat (such as chicken, pork or beef), tofu or shrimp are stir-fried in the sizzling wok, along with aromatics like onion, celery, bean sprouts and other vegetables. The par-cooked noodles are added to the wok and lightly fried in a bit of oil to completion. The end result is a slightly soft noodle dish with crisp-tender vegetables and gently sauced protein.

• Nutrient Content: Lo mein noodles aren't particularly nutritious, but they can be cooked with meat, veggies and tofu for a more substantial meal. The dish is considered somewhat healthier than chow mein because the noodles aren't fried.
• Flavor: Its sweet-and-savory flavor is richer and more notable because the noodles are coated in a thicker sauce.

Different from chow mein, lo mein noodles are cooked separately from the remaining ingredients in the dish, so they’re fully cooked instead of par-boiled. Meanwhile, vegetables and meat or seafood are stir-fried, then everything gets tossed together with a sauce before serving. (That’s another distinction between chow mein and lo mein: Lo mein is a saucy dish, while chow mein is drier and less liquid-y.) The results are soft and saucy.

It’s important to note that both chow mein and lo mein have been heavily modified in Western countries. When you order these dishes from an American Chinese restaurant, they’re usually different than their traditional Chinese predecessors because they’ve been altered to appeal to Western tastes.

Traditional Chinese versions of both chow mein and lo mein may be more restrained in sauce and ingredients, while American Chinese versions are often more heavily sauced or plentiful in ingredients. Chinese lo mein specifically is usually finished with a lighter sauce than its American counterpart. As for chow mein, the American version is usually fried harder and crispier; depending on the region where it's prepared, Chinese chow mein is more balanced between soft and crisp.

Nutritional Comparison

They each have their pros and cons. Lo mein isn't fried and it's typically served with more vegetables, so it tends to be lower in calories and fat. But because it's more generously sauced, it can be higher in sodium than chow mein. That said, both dishes can be made healthier and higher in protein and fiber with the addition of tofu, vegetables, seafood or meat.

Which Is Better: Lo Mein or Chow Mein?

That depends on your personal preference. Do you like soft, saucy, slurpable noodles? You’ll probably love lo mein. If you're more about a crispy noodle stir fry and less sauce, go for chow mein.

Ready to Cook? Try These 5 Noodle Recipes:

• Chow Mein
• Lo Mein
• Spicy Sichuan Pork Noodles
• Chow Mein Ramen Noodles
• Stir Fried Noodles with Kimchi and Pork