At DelightedCooking, we're committed to delivering accurate, trustworthy information. Our expert-authored content is rigorously fact-checked and sourced from credible authorities. Discover how we uphold the highest standards in providing you with reliable knowledge.

Learn more...

What is Chow Mein?

Chow Mein is a beloved Chinese stir-fried noodle dish, rich in history and flavor. It combines tender noodles with a mix of crisp vegetables and savory sauces, often featuring chicken, beef, or shrimp. Each bite offers a delightful interplay of textures and tastes. Curious about its origins or how to craft the perfect Chow Mein at home? Let's delve deeper.
A Kaminsky
A Kaminsky

Chow mein is a type of Chinese food that contains fried noodles. There are almost as many varieties of this dish as there are cooks, and some varieties might have different names in certain locations. Chow mein often contains stir-fried vegetables and sometimes meat along with the noodles. Soy sauce or other flavorings also can be added.

This dish has its roots in Chinese peasant cooking, with its emphasis on vegetables and stir-fry preparation. It has since been adapted by cooks in many parts of the world. There are varieties that are considered Americanized, as well as Caribbean, Indian and other varieties, although many people still consider all of the varieties to be Chinese food.

Chow mein is often made using peanut oil, which has a high smoking point.
Chow mein is often made using peanut oil, which has a high smoking point.

One of the distinctive features of chow mein is the noodles, which are often prepared to be crispy. Whether they are the smaller, crunchy noodles that come in a can or the fried egg noodles in restaurants, crispy noodles are what people expect to find in chow mein. Many people call the same mixture with soft noodles lo mein instead of chow mein.

Chow mein can be easily prepared at home, especially because frozen Chinese vegetables are readily available in most grocery stores. A cook can make a sauce with soy sauce, water, cornstarch and oil, but some cooks recommend marinating the meat in soy sauce as well. Cooks who wanting a more authentic flavor might also throw some fish sauce and oyster sauce into the mix. These sauces are rather like soy sauce and are available in most Asian markets or Asian food aisles in supermarkets.

The cook then stir fries the meat, if desired, and sets it aside while cooking the vegetables through. The meat and sauce are returned to the pan and all warmed through. The chow mein is then served with the crispy noodles.

Chow mein is often flavored with a sauce that's made from fermented soy.
Chow mein is often flavored with a sauce that's made from fermented soy.

There are so many varieties that there essentially is no wrong way to make chow mein. The cook is free to substitute and tinker with the ingredients in any recipe. Many cookbooks contain recipes, and a great variety of recipes also can be found online.

You might also Like

Discussion Comments


I frequently visit the Chinese buffet next to my workplace for lunch, and chow mein stir-fry is my favorite meal that they offer. I usually get the chow mein shrimp, because I have a weakness for seafood.

The dish contains zucchini, squash, and carrots that have been fried along with the noodles. The veggies themselves have a little bit of crunch to their skins, and that goes great with the cruncy noodles.

I have no idea how much fat I'm consuming when I eat chow mein stir-fry, but I really don't want to know. I will still keep eating it, because I am addicted to it.


I love the chow mein noodles that you can buy in the grocery store. I seriously could eat half a can at one sitting without any other ingredients added.

My husband makes chicken teriyaki, which is actually a Japanese dish, but we love using chow mein noodles in it. In addition to chicken, this dish also has rice, scrambled eggs, onions, and zucchini, all cooked in teriyaki sauce.

We sprinkle the chow mein noodles on top when it is ready to be served. They don't have to be heated, since they are already fully cooked. They add a wonderful crunch to the meal, and the flavor blends perfectly with the other elements.


@StarJo – I see what you mean, but I love chow mein. I would much rather crunch on my dinner than have it slide down my throat effortlessly.

To me, the crunchy noodles seem more substantial. I feel like I am really eating something. Chow mein is much more satisfying to me than lo mein.

I particularly love chow mein beef, because I really have to chew on the meat as well as the noodles. The fried noodles may have more calories than other kinds, but I think that is part of what makes the dish so filling.


I have had the crispy noodles of a chow mein dish before in a Chinese restaurant, but I actually prefer the soft noodles of lo mein. The meat and vegetables used in both dishes are the same, but the taste is so different to me.

When I bite down on a noodle and feel a crunch, it feels like it is overcooked. I grew up on spaghetti and macaroni, and I just can't get used to the idea of crunchy noodles.

However, I love the flavor of the chow mein dishes, so lo mein is perfect for me. I really love the lo mein that uses beef, shrimp, broccoli, and red peppers along with the soft noodles. It has a very distinctive flavor.


I still would like to know how the noodles are grown? You're not answering my question.



I'm glad this article recognizes that chow mein is not exactly authentic Chinese food. Don't get me wrong, I love chow mein, but I am sure it doesn't bear that much resemblance to what actual Chinese peasants eat. Then again, I'm not sure that any Chinese food that you can buy at the local American grocery store bears that much resemblance to real Chinese food!

Post your comments
Forgot password?
    • Chow mein is often made using peanut oil, which has a high smoking point.
      By: WimL
      Chow mein is often made using peanut oil, which has a high smoking point.
    • Chow mein is often flavored with a sauce that's made from fermented soy.
      By: gitusik
      Chow mein is often flavored with a sauce that's made from fermented soy.