What’s the Difference Between Lo Mein and Chow Mein?

People ask me this question all the time — what’s the difference between Lo Mein and Chow Mein? Let’s break it down!

What the Names Mean:

• “Mein” (麵/面) means noodles in Cantonese.
• “Lo” (撈 /lōu) means to toss or mix — Lo Mein literally means tossed noodles.
• “Chow” (炒 /chǎo) means to stir-fry — Chow Mein literally means stir-fried noodles.

Cantonese Lo Mein:

• Noodles are boiled first, then tossed with sauce, vegetables, and protein.
• Often served with a light soup on the side, such as in Hong Kong-style wonton lo mein.
• The focus is on tossing, not stir-frying, to highlight the flavor of the sauce and noodles.

North American Lo Mein:

• Refers to stir-fried noodles cooked in a wok.
• Typically uses thicker egg noodles than Chow Mein.
• Noodles are soft and saucy, stir-fried with vegetables and protein.
• Essentially a stir-fried, saucy noodle dish adapted from traditional Lo Mein for American tastes.

Cantonese Chow Mein:

• Made with thin egg noodles that are stir-fried until slightly chewy or pan-fried until crispy.
• Traditionally served with vegetables, meat, or seafood on top, rather than as a soup dish.
• This crispy version is often what people think of when they hear “Cantonese Crispy Chow Mein (Liang Mian Huang)”.

Other Regions in China – Chao Mian:

• In other regions in China, chao mian broadly refers to stir-fried noodles — made with wheat or egg noodles, thick or thin.
• Sauces are lighter and soy-based, emphasizing wok flavor (wok hei).
• Noodle type, thickness, and texture vary by region, reflecting local traditions.

North American Chow Mein:

• Adapted from Cantonese and other Chinese regional styles, but variations exist.
• Some restaurants serve crispy noodles topped with stir-fried meat and vegetables.
• Others use soft, pan-fried noodles, similar to American Lo Mein but thinner and chewier.