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The Chinese noodles industry focuses on showing eggs or chickens on the packages, even labeling as egg noodles or lo mein noodles, while there are no trace of egg in it, hence the confusion. Finding noodles containing eggs at Asian grocery stores is as much as a challenge as regular store in the USA, not so much in EU.
Fresh egg noodles (preferably ~1/4" thick) are ideal for lo mein, while fresh or dried noodles can be used to make chow mein. With either, the noodles need to be softened via boiling before cooking. For dried noodles, it's recommended to parboiled in (boiling) water for ~5-6 mins before cooking, fresh egg noodles or the other hand only need ~2 ...
Chow mein stands for "fried noodles," and is either deep fried or stir fried for a longer period of time than lo mein, offering a crisper texture than lo mein. Mei fun refers to rice noodles, instead of the wheat-based noodles for lo mein or chow mein, so you can get just about any kind of style of dish or flavor, but with noodles made from ...
Have a great place for Chinese takeout. Love their Lo Mein. It has a great smoky taste. Alas when reheating left overs, the smoky taste is gone. Would like to replace/add to the Lo Mein, but not sure what the seasoning is. Can it be toasted sesame or something else. It really is a great enhancement to the dish.
I sometimes buy rice noodles from an Asian grocery, especially since certain sizes (like sheets) are hard to find in dried form, and the finished texture is different. However, I generally find that unless the rice noodles are very fresh (as in made within 24 hours) the tend to stick together as if glued, and tear instead of separating.
In Chinese chow mein literally translate as "fried noodles." However when buying chow mein at a chinese restaurant, you get vegetables with a side of deep fried noodles. Somehow the title of a dish is referring the to side rather than the main dish which leads to much confusion.
The first is to place the noodles and cold water into a microwaveable bowl, and microwave on high for about 2-3 minutes, total. It can help to stir or "flip" the noodles halfway through. If the noodles aren't done to your satisfaction, continue microwaving them in 30-60 second intervals. Once heated through, add your flavor packet, stir and eat.
similar to what julio said, the main reason is that typical wheat-based noodles release a lot of starch into the water, which changes the consistency of the soup. the starches can add a dirty colour to the water, but more than that, they can also thicken the soup undesirably (think of making a roux).
In the US the words "pasta" and "noodles" are pretty much interchangeable, perhaps noodles are the individual pieces of pasta, but essentially the same thing. To me, the two are totally different. Lo Mein is an Asian dish made with noodles, which are exclusively Asian, and are always long and thin, for instance egg noodles, rice noodles, udon ...
I read a recipe for east Indian style noodles (chow mein). She used ramen noodles and after boiling the noodles just enough to separate them (about 2-3 minutes), she strained and rinsed with cold water to stop the cooking process. This has helped keep my noodles firm throughout the stir-fry process. Hope this helps.