Are the lo mein/chow mein noodles at Chinese fast food and buffet restaurants just spaghetti or are they some other kind of noodle?

Hmm…. Never thought about that.

I suppose it’s possible.

But they’re still delicious, so who cares?

Also, isn’t lo mein called that in reference to the name of the noodle? So wouldn’t lo mein be lo mein?

It might be or (in American parlance) it might be the name of the dish as a whole. I don’t doubt that in Asia there are many specific names for different noodles. Thanks, though, for the response.

The difference between noodles and spaghetti

The difference between lo mein and chow mein

I try.

Note, “lo mein” is “stirred noodles”. “chow mein” is “stir-fried noodles”
Pasta and “mein” are both generally wheat based.

So they are pretty similar. But it’s all in the preparation.

The noodle became pasta after Marco Polo brought it back from the Orient.

The noodles that Chinese use are thinner than spaghetti, and they also have egg as one of its ingredients. Spaghetti noodles lack egg, hence the different consistency and lighter color. Chinese noodles also have some salt in their content. Not all Chinese noodles have egg as its ingredients. Some are like spaghetti. Chow mein literally means “fried noodles” in Chinese, and “lo mein” means noodles accompanying something——as in soups. Lo mein are generally boiled or steamed noodles.

It really depends upon the individual restaurant and how important authenticity is to them.

Pasta ( typically used for spaghetti) is made from durum wheat.

Lo Mein noodles are egg noodles. That’s what authentic type restaurants use.

The quickie cheapo hole in the wall takeouts typically found in many urban areas usually use the cheapest ingredients ( spaghetti noodles) and pre-made sauces purchased in huge containers.

White cloth sit-down Asian restaurants obviously cost more and typically use authentic ingredients such as real Chinese Lo Mein (egg) noodles and sauces individually made for each dish.

I’ve eaten at restaurants of both types and I really don’t care whether they use pasta or authentic Chinese noodles for either Lo Mein or Chow Mein.

But I definitely care about the type of sauce used. There is such a world of difference between the bottled stuff and that made with fresh ingredients.

But in some dishes like Chow Fun there just is no substitute for the freshly made wide rice noodles which are essential to the dish. Thats why relatively few restaurants have it on the menu. But it does tend to make a handy litmus test for authenticity :)

If a restaurant is going to offer Chow Fun requiring authentic rice noodles, chances are that the rest of their ingredients are likewise authentic.

The noodles are infact, different from spaghetti.. Sources: How Ramen Noodles is made (Food Network)

ok

Good nite. I’m off to bed, whatever that means.