 A plate of Cantonese-style lo mein | |
| Course | Main course |
|---|---|
| Place of origin | China |
| Region or state | Guangdong |
| Serving temperature | Hot |
| Main ingredients | Noodles,soy sauce,vegetables,chicken,pork,beef,shrimp |
| Lo mein | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 撈麵 | ||||||||||||||||
| Simplified Chinese | 捞面 | ||||||||||||||||
| Literal meaning | noodles | ||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||
| Traditional Chinese | 拌麵 | ||||||||||||||||
| Simplified Chinese | 拌面 | ||||||||||||||||
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Lo mein (traditional Chinese:撈麵/撈麪;simplified Chinese:捞面;Cantonese Yale:lou1 min6;pinyin:lāo miàn) is aChinese dish withnoodles. When prepared in the Cantonese style, it is often topped with or accompanied bymeat (such aschar siu orbeef brisket),wontons, or vegetables, and may be served with a bowl of broth for dipping.
The termlo mein comes from theCantonese撈麵, meaning "stirred noodles".[1] The Cantonese use of the character 撈, pronouncedlou and meaning "to stir", in its casual form, differs from the character's traditional Han meaning of "to dredge" or "to scoop out of water" inMandarin, in which case it would be pronounced aslaau orlou in Cantonese (lāo in Mandarin).[2][3] In Mandarin, the dish is calledlāo miàn. In its country of origin, it is made of thin flour-and-egg noodles which are notable for their elastic texture.
In northern China,bàn miàn (拌面) can refer to many other types of wheat noodles without egg, includinglaghman inXinjiang.[4]
InCantonese cuisine, lo mein (撈麵) typically consists of boiled wheat noodles that are tossed in a sauce, such asoyster sauce, or are served with a sauce alongside. It may be accompanied by items such aswontons,char siu, or beef brisket. Unlikechow mein, Cantonese-style lo mein is not traditionally pan-fried or stir-fried.[5][6]
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InAmerican Chinese restaurants, lo mein is a populartake-out food and is sometimes considered synonymous withchow mein. The dish is distinct from both Cantonese lo mein and Cantonese crispy chow mein. U.S. lo mein noodles are usually stir-fried with a sauce made from soy sauce and other seasonings. Vegetables such asbok choy andcabbage can be mixed in and meats like roast pork, beef or chicken are often added. Shrimp lo mein, lobster lo mein, vegetable lo mein, and "house" lo mein (more than one meat) are sometimes available.[citation needed]
InIndonesian Chinese cuisine, lo mein is made using egg noodles or "mie hokkien".[7][8][failed verification][9][clarification needed] Egg noodles are made of wheat flour and eggs, commonly formed as a ribbon shape.[10][failed verification]
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