Here's everything worth knowing about lo mein noodles and how to pick them, what they are, how to store them, and what to use instead, plus 3 recipes to cook tonight.

What are lo mein noodles?

Lo mein noodles are soft Chinese wheat noodles, usually made with egg, the kind that get boiled and then tossed with sauce rather than fried crisp. The name "lo mein" means "tossed noodles," and that tells you exactly how they are meant to be used.

They are the same family of fresh yellow egg noodle used for chow mein. The difference is the cooking method, not the noodle itself.

How to Use Lo Mein Noodles

Boil lo mein noodles until just tender, about 3 to 5 minutes for fresh and a little longer for dried, then drain well. Unlike Italian pasta, they do not get cooked all the way down; you want them soft but still with some bounce.

Then toss, do not fry. Lo mein noodles go into a hot pan with cooked vegetables and protein, get a glossy sauce of soy, oyster sauce, and sesame oil poured over, and are tossed just long enough to coat and heat through.

That toss-not-fry method is the whole point, and it shows up in dishes like Barbeque Pork Lo Mein and a meatless Vegetable Lo Mein.

Pairing and Common Mistakes

Lo mein takes a saucy, savory treatment well: soy sauce, oyster sauce, garlic, ginger, scallion, and a finish of sesame oil. It pairs with barbecue pork, chicken, shrimp, or a pile of stir-fried vegetables, as in BBQ Pork Lo Mein.

The first mistake is overcooking. A mushy lo mein noodle breaks apart in the toss, so pull it while it still has chew.

The second mistake is confusing lo mein with chow mein. Both use the same noodle, but lo mein stays soft and saucy while chow mein gets pan-fried until crisp. If a recipe says to crisp the noodles, you are making chow mein.

Substitutes

Chow mein noodles are the obvious swap, since they are the same wheat egg noodle. Fresh thin Hong Kong egg noodles and ramen noodles also work and share that springy bite.

In a Western pantry, spaghetti or linguine cooked just past al dente stands in surprisingly well; loosen them with a little oil so they toss cleanly. Rice noodles change the texture but work if you need a wheat-free version.

Buying and Storing

Look for fresh lo mein or "egg noodle" in the refrigerated case of an Asian market, or dried in cellophane bundles on the shelf. Fresh has the best chew; dried is the convenient backup.

Fresh noodles keep about a week refrigerated and freeze for a couple of months. Dried lo mein lasts a year or more in a cool, dry pantry. Cook the noodles right before you toss them, since they firm up and clump once they cool.

Quick facts

In Chinese

捞面面条

British (UK) term

Lo mein noodles

en français

lo mein nouilles

en español

fideos mein

Recipes using lo mein noodles

There are 3 recipes that contain this ingredient.

All 3 recipes