Chow fun and lo mein are two beloved Chinese noodle dishes that often get confused. Chow fun features wide, flat rice noodles that are stir-fried until slightly charred, while lo mein uses soft wheat egg noodles tossed in a savory sauce. Both are quick, satisfying meals, but they have distinct textures and flavors. This guide breaks down the differences and gives you a solid recipe for each, so you can make either at home.
Ingredients
For the Chow Fun
- 8 oz (225 g) wide dried rice noodles (or 1 lb / 450 g fresh)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 ml) sugar
- 1/2 tsp (2.5 ml) white pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 8 oz (225 g) beef sirloin, thinly sliced against the grain
- 1 tbsp (15 ml) cornstarch
- 1 cup (70 g) broccoli florets
- 1/2 cup (60 g) sliced carrots
- 2 cloves garlic, minced
- 1/2 cup (120 ml) low-sodium beef broth
For the Lo Mein
- 8 oz (225 g) fresh lo mein egg noodles (or 6 oz / 170 g dried)
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) sugar
- 1/2 tsp (2.5 ml) ground ginger
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) chicken breast, sliced
- 1 cup (70 g) shredded green cabbage
- 1/2 cup (60 g) julienned bell pepper
- 2 green onions, sliced
Instructions
Make the Chow Fun
- Soak the dried rice noodles in warm water for 20 minutes until pliable, then drain. If using fresh noodles, just separate them gently.
- In a small bowl, mix soy sauce, dark soy sauce, sugar, and white pepper. Set aside.
- Toss the beef with cornstarch and 1 tsp (5 ml) of the vegetable oil.
- Heat a wok or large skillet over high heat. Add 1 tbsp (15 ml) oil. When shimmering, add beef and stir-fry for 2-3 minutes until browned. Remove and set aside.
- Add remaining oil, then broccoli and carrots. Stir-fry for 2 minutes. Add garlic and cook 30 seconds.
- Return beef to the wok. Add noodles and the sauce mixture. Toss everything together for 2-3 minutes, letting the noodles get slightly charred in spots.
- Pour in broth and stir-fry for another minute until everything is coated and hot. Serve immediately.
Make the Lo Mein
- Cook the noodles according to package directions until just tender. Drain, rinse with cold water, and toss with a few drops of oil to prevent sticking.
- In a small bowl, whisk oyster sauce, soy sauce, sesame oil, sugar, and ginger.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry for 4-5 minutes until cooked through (safe minimum internal temperature 165°F / 74°C, checked with a food thermometer). Remove and set aside.
- Add cabbage and bell pepper to the same wok. Stir-fry for 2 minutes until slightly softened.
- Return chicken to the wok. Add the cooked noodles and the sauce. Toss everything for 2 minutes until well combined and heated through.
- Garnish with green onions and serve hot.
Tips
- Noodle prep: For chow fun, never overcook the rice noodles; they should be chewy, not mushy. For lo mein, rinse the noodles well after boiling to stop cooking and remove excess starch.
- High heat is key: Both dishes need a very hot wok or pan to get that smoky “wok hei” flavor. Don’t crowd the pan; cook in batches if needed.
- Sauce balance: Taste as you go. Oyster sauce is salty; adjust soy sauce accordingly. If you don’t have dark soy sauce, use regular soy sauce plus a pinch of sugar for color.
- Substitutions: Use shrimp, pork, or tofu instead of chicken or beef. For a vegetarian version, use mushroom oyster sauce or hoisin sauce.
Serving Suggestions
Serve both dishes as a main with a side of steamed bok choy or a simple cucumber salad. They also work well as a hearty side to other Chinese mains like spring rolls or dumplings. A drizzle of chili oil or Sriracha adds a nice kick.
Variations
- Vegetable chow fun: Add mushrooms, snow peas, and bean sprouts for extra crunch.
- Seafood lo mein: Replace chicken with shrimp or scallops; cook just until opaque and firm.
- Spicy version: Add 1-2 tbsp (15-30 ml) chili garlic sauce or a teaspoon of chili flakes to the sauce.
- Curry chow fun: Stir in 1 tsp curry powder with the sauce for an aromatic twist.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, use a hot wok or skillet with a splash of water or broth to revive the sauce. Microwaving works too, but the noodles may become softer. Reheat until steaming hot, at least 165°F (74°C) for safety. Freezing is not recommended as the texture degrades.
Frequently Asked Questions
Can I use the same noodles for both? No, chow fun uses rice noodles (flat and chewy), while lo mein uses wheat-based egg noodles (soft and springy). They are not interchangeable.
What is the difference in flavor? Chow fun has a subtle, slightly smoky taste from the charred rice noodles, while lo mein is saucier and more savory due to the oyster sauce and sesame oil.
Are these dishes gluten-free? Chow fun can be gluten-free if you use tamari instead of soy sauce and ensure the noodles are pure rice. Lo mein is not gluten-free because of the wheat noodles.
Can I make them ahead of time? Both are best fresh, but you can prep the sauce and chop vegetables in advance. Cook the noodles just before serving.
Why are my rice noodles sticking together? They were probably overcooked or not rinsed after soaking. Rinse them in cold water and toss with a little oil.
What protein goes best? Beef is classic for chow fun, but chicken or tofu work well. For lo mein, chicken, pork, or shrimp are all excellent choices.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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