Lo Mein vs Chow Mein: The Ultimate Noodle Showdown
If you’ve ever wondered whether to order lo mein or chow mein, the short answer is this: lo mein is soft and saucy, while chow mein is crisp and stir-fried. That’s the big difference, and it changes everything about the eating experience.
Both dishes are household names in Chinese takeout, but they’re not the same. Lo mein leans on glossy sauces that coat the noodles, while chow mein is all about wok-charred crispness. I’ve ordered both more times than I can count, and trust me—what you crave (slippery vs crunchy noodles) usually decides which wins.
Stick with me, because in this guide, I’ll break down everything: health comparisons, noodle types, cooking methods, Cantonese vs American versions, and even which one Panda Express serves. By the end, you’ll know exactly which plate belongs on your dinner table.
What Is Lo Mein?
Lo mein is a noodle dish where cooked noodles are tossed with sauce, veggies, and protein at the very end—the sauce clings to the strands, creating a glossy, flavorful bite.
The noodles themselves are typically fresh Chinese egg noodles—springy, soft, and designed to absorb liquid. When I make lo mein at home, I boil the noodles until just tender, toss them in sesame oil, then finish them in the wok with sauce and stir-fried vegetables. It takes under 20 minutes, and the result is saucy comfort food.
People often ask, “What are lo mein noodles made of?” They’re wheat flour + egg, just like chow mein noodles, but typically softer. If you can’t find them, linguine or even ramen noodles make a decent swap.
What Is Chow Mein?
Chow mein is different because the noodles are stir-fried (or fried into a crispy pancake) instead of just tossed. That gives chow mein its signature crunchy texture.
Traditional Cantonese chow mein uses dried egg noodles, parboiled, then fried in hot oil. You can serve them “soft-fried” (slightly chewy) or “crispy-fried” (like a golden-brown noodle pancake). I still remember the first time I flipped a chow mein noodle cake in my cast iron pan—it felt like a magic trick, and the crunch was unreal.
This dish is usually lighter on sauce compared to lo mein. Instead of being soaked, the noodles just get kissed with soy, oyster sauce, or a savory glaze. It’s crisp, aromatic, and all about texture.
Lo Mein vs Chow Mein: Key Differences Explained
The difference between lo mein and chow mein comes down to this: lo mein = tossed noodles with sauce, chow mein = fried or stir-fried noodles with minimal sauce.
Here’s a quick comparison table (great for quick voice search answers):
- Feature Lo Mein Chow Mein
- Noodles Fresh, soft egg noodles Dried egg noodles (parboiled, then fried)
- Cooking tossed with sauce at the end, Stir-fried or pan-fried until crispy
- Texture Soft, slippery, saucy Crunchy, chewy, sometimes noodle “pancake”
- Sauce Heavy, glossy, coats noodles Light, just enough to flavor
- Typical Use: Takeout favorite, saucy comfort, Cantonese crispy noodles, lighter texture
That’s it in plain English: soft vs crispy, saucy vs dry.
Which Is Healthier: Lo Mein or Chow Mein?
If you’re counting calories, the short answer is chow mein is usually lighter in sauce but heavier in oil, while lo mein is heavier in sauce but lower in oil.
A typical chow mein uses more oil to crisp up the noodles, while lo mein noodles absorb more sodium-rich sauce. If you want the “healthier” choice, it depends on what you tweak: use less oil in chow mein or swap reduced-sodium soy in lo mein.
Pro tip: bulk either dish up with veggies, broccoli, carrots, cabbage, bean sprouts, and lean proteins like chicken or tofu. That was why you get flavor and balance.
Popular Variations of Lo Mein and Chow Mein
Chicken Lo Mein vs Chow Mein
Chicken lo mein is saucy and quick to cook, while chicken chow mein delivers a crispier noodle bite. Both are weeknight staples, but if you like juicy chicken coated in sauce, lo mein wins.
Beef Lo Mein vs Chow Mein
Beef lo mein is glossy and rich because the sauce coats every bite, while beef chow mein works best when the crispy noodles contrast with tender beef strips.
Shrimp & Vegetable Styles
Shrimp lo mein keeps the seafood moist and tender in the sauce, while shrimp chow mein gives you that stir-fried smokiness. Veggie versions shine in both, with more crunch in chow mein, more saucy comfort in lo mein.
Lo Mein vs Chow Mein vs Other Noodle Dishes
Lo Mein vs Chow Mein vs Chop Suey
Chop suey isn’t a noodle dish; it’s a stir-fry of veggies and protein served with rice or noodles. That’s why people confuse it with lo mein or chow mein.
Lo Mein vs Chow Fun vs Mei Fun
Chow fun uses wide rice noodles, and mei fun uses thin rice noodles. Compared to egg noodles in lo mein and chow mein, they’re lighter and gluten-free.
Lo Mein vs Pad Thai vs Chow Mein
Pad Thai is Thai, made with tamarind and peanuts, and always uses rice noodles. Lo mein and chow mein are Chinese and rely on soy-based sauces with egg noodles.
Restaurant vs Homemade: What to Expect
At Panda Express and other American-Chinese spots, “chow mein” often looks more like soft stir-fried noodles than crispy Cantonese chow mein. That’s why people get confused.
At authentic Cantonese restaurants, chow mein is crisp and golden, served almost like a noodle pancake. Homemade? You can make either with store-bought noodles, a wok (or large pan), and the right sauce.
Cooking Guide: How to Make Lo Mein and Chow Mein at Home
How to Make Lo Mein
Boil fresh egg noodles, toss with stir-fried protein and veggies, and coat in soy-based sauce. That’s lo mein in 3 easy steps.
Sauce mix idea: soy sauce + oyster sauce + sesame oil + garlic + ginger.
How to Make Chow Mein
Parboil dried noodles, then stir-fry until golden. For crispy “pancake” chow mein, fry the noodles in a thin layer of oil until they flip like a hash brown.
Substitutes & Quick Fixes
Can’t find Chinese egg noodles? Use spaghetti or linguine for lo mein and ramen for chow mein. Just adjust boil times to keep the right bite.
FAQs About Lo Mein vs Chow Mein
What’s better, chow mein or lo mein?
If you like sauce, pick lo mein. If you like crunch, pick chow mein.
Why is chow mein crispy?
The noodles are fried or stir-fried in oil over high heat.
Can you make lo mein with spaghetti?
Yes, spaghetti works as a substitute if you cook it just al dente.
Are lo mein noodles the same as chow mein noodles?
Yes, both are egg noodles, but chow mein often uses dried, while lo mein uses fresh.
What do Reddit users say?
Most say it’s about mood: saucy comfort (lo mein) vs crispy bite (chow mein).
Final Thoughts: Lo Mein or Chow Mein?
At the end of the day, the “winner” depends on your craving. Want something soft, slippery, and comforting? Lo mein. Prefer a crunchy, smoky bite? Chow mein.
I rotate—I’ll make saucy lo mein on busy weeknights and crispy chow mein on weekends when I feel like showing off my wok skills. Either way, both belong in your recipe rotation.