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Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.
To prepare sauce, mix sesame oil with soy sauce, chicken broth, black pepper, lime juice, cornstarch and brown sugar. Add cooked chicken and sauce to vegetables and bring to a boil. Cook just ...
Both chow mein and lo mein are available in a variety of options — chicken, beef, shrimp, vegetable and pork, for example — and often come with a side of white rice.
Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (滷水; lou5 seoi2; lóuh séui or 滷汁; lou5 zap1; lóuh jāp). The dish is known as lu wei in Taiwan. Lou mei can be made from meat, offal, and other off-cuts. The most common varieties are beef, pork, duck and chicken.
Lomi is best eaten while steaming hot. It is a challenge to finish eating before the bowl gets cold. To spice up the taste, depending on one's preference, a mixture of soy sauce, fish sauce, kalamansi juice and crushed fresh red chili peppers can be added to the dish as a condiment.
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There, the steamed style using soft noodles is a separate dish called "lo mein". On the West Coast, "chow mein" is always the steamed style, and the term "lo mein" is not widely used. [7] [8] The crispy version of chow mein can also be served in a hamburger-style bun as a chow mein sandwich. [8]
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