Chow Mein

Origin

Chow mein (“fried noodles”) traces to southern China and traveled widely with Chinese diaspora cooking. In the U.S., both soft steamed chow mein and crispy pan-fried versions became restaurant standards, distinct from saucier lo mein.

How to make them

1. 01

   Parboil Chinese egg noodles, then drain and dry well.

2. 02

   For crisp chow mein, pan-fry a noodle cake until golden on both sides.

3. 03

   Stir-fry vegetables and protein separately in a hot wok.

4. 04

   Combine with soy-based sauce, or ladle topping over the crisp noodle bed.

Storage

Dried egg noodles keep up to a year airtight. Fresh noodles refrigerate a few days. Cooked chow mein is best the same day so crisp versions stay crunchy.

Popular dishes

• Cantonese Chow Mein

  Soft or lightly crisped noodles with seafood or chicken in a light gravy.

• Crispy Chow Mein

  Pan-fried noodle cake topped with saucy vegetables and protein.

• Chicken Chow Mein

  American-Chinese classic with shredded cabbage and soy sauce.

• Beef Chow Mein

  Wok-fried noodles with beef and dark soy for deeper color.

• Vegetable Chow Mein

  Crisp-tender vegetables tossed through fried noodles.