Chow mein vs lo mein – a classic debate every takeout lover has faced. These popular noodle dishes might seem similar, but their textures, flavors, and cooking methods couldn’t be more different.
If you’ve ever stared down a takeout menu wondering which noodle dish actually suits your taste – or which one’s secretly loaded with calories – you’re exactly where you should be.
In this guide, we’re breaking down four of the most iconic Chinese-American favorites:
Chow Mein, Lo Mein, Chop Suey, and Mei Fun.
From noodle type and texture to cooking style, calories, and cultural origins, you’ll finally understand:
- What makes each dish different
- Which one’s crisp vs soft
- And how to recreate them at home
Ready to settle the great noodle debate? Let’s dive in.
What Is Chow Mein?
Chow mein, one of the most recognized dishes on Chinese takeout menus, translates to “fried noodles” in Cantonese. Known for its crave-worthy texture and savory depth, it’s a staple in both American-Chinese and traditional Chinese cuisine, but not all chow mein is created equal.
Origins and Meaning
The term chow mein comes from the Cantonese phrase chāu-mihn, which literally means “stir-fried noodles.” Originally a Southern Chinese dish, it gained popularity in the U.S. through early Chinese immigrants who adapted it for Western tastes, leading to regional styles like crispy Cantonese chow mein and soft steamed versions in American restaurants.
Key Ingredients & Sauce
Classic chow mein features:
- Thin wheat noodles (often Hong Kong-style or yakisoba)
- Sliced cabbage, celery, and onion
- Protein options like chicken, beef, shrimp, or tofu
The sauce typically includes:
- Soy sauce
- Oyster sauce
- A touch of sesame oil
- Optional sugar or white pepper for balance
Some regional versions include dark soy sauce for deeper color or even hoisin for sweetness.
Cooking Method – Crisp or Steamed?
There are two primary styles of chow mein preparation:
- Crispy Chow Mein: Noodles are par-fried separately to achieve a golden, crunchy base, then topped with stir-fried vegetables and protein. Think Panda Express or old-school Cantonese takeout.
- Steamed (Soft) Chow Mein: Noodles are tossed directly into the pan with sauce and veggies, resulting in a softer, more integrated texture, closer to lo mein, but still technically “fried” in oil.
Whether crisp or soft, chow mein is always cooked over high heat for that distinct wok flavor.
When to Choose Chow Mein
Choose chow mein when you crave:
- Crunchy texture or lightly caramelized noodles
- A bolder, stir-fried flavor profile
- Something that holds up well as leftovers
It’s perfect alongside Orange Chicken, Beef and Broccoli, or even on its own as a hearty noodle base.
What Is Lo Mein?
Lo mein is the ultimate comfort noodle, soft, glossy, and bathed in savory sauce. While it’s often confused with chow mein, lo mein has its own identity, rooted in texture and technique. And yes, the noodles matter.
Origins and Meaning
Lo mein translates to “tossed noodles” in Cantonese (lōuh mihn). Unlike chow mein, which is stir-fried, lo mein noodles are traditionally boiled or steamed, then tossed with a flavorful sauce and stir-fried ingredients just before serving.
This technique preserves their soft, slippery texture, making lo mein the go-to dish for those who love saucy, slurpable noodles.
Ingredients & Texture
Lo mein usually uses thicker, chewy egg noodles, think of them as soft, springy spaghetti with Chinese flair.
Common ingredients include:
- Bell peppers, carrots, cabbage, and snow peas
- Proteins like chicken, beef, shrimp, or tofu
- Fresh aromatics: garlic, green onions, sometimes ginger
The texture is intentionally soft and smooth, making it a perfect canvas for sauce.
Lo Mein Sauce – The Flavor Carrier
Lo mein relies heavily on its sauce to shine. While recipes vary, a classic lo mein sauce includes:
- Light soy sauce
- Dark soy sauce (for richness and color)
- Sesame oil
- Shaoxing wine or rice vinegar
- A touch of sugar or oyster sauce
It’s not just a coating, it’s a key flavor component that soaks into every bite.
When to Choose Lo Mein
Opt for lo mein when you’re craving:
- A softer, more luxurious noodle experience
- A saucier, more slurpable dish
- Something that absorbs flavors deeply
It pairs beautifully with dishes like Kung Pao Tofu, Mongolian Beef, or as a standalone main with protein.
Chow Mein vs Lo Mein – Key Differences
At a glance, chow mein and lo mein might look like variations of the same dish. But their differences go far beyond the sauce. From cooking techniques to noodle type and even calorie content, here’s how they truly compare.
Visual Comparison Table
| Feature | Chow Mein | Lo Mein |
|---|---|---|
| Meaning | Fried noodles | Tossed noodles |
| Noodle Type | Thinner, crisp-capable wheat noodles | Thicker, soft egg noodles |
| Cooking Method | Stir-fried (crispy or soft style) | Boiled or steamed, then tossed |
| Texture | Slightly crispy or lightly chewy | Soft, glossy, saucy |
| Sauce Usage | Lightly coated | Generously sauced |
| Common Proteins | Chicken, shrimp, beef, tofu | Chicken, shrimp, beef, tofu |
| Calories | Often lower due to less sauce | Higher from added sauce volume |
| Reheat-Friendly | Holds up well without getting soggy | Best fresh due to sauce saturation |
In short:
- Choose chow mein if you want light, crispy noodles with a caramelized edge.
- Choose lo mein if you love rich sauce and soft noodle texture.
Meet the Cousins – Chop Suey and Mei Fun
While chow mein and lo mein dominate most takeout menus, there are a few equally tasty cousins worth knowing, Chop Suey and Mei Fun. Each brings its own twist to the table and often gets mistaken for the others.
What Is Chop Suey?
Chop Suey isn’t a noodle dish at all, it’s a stir-fry of meat, eggs, and vegetables served over rice or sometimes noodles.
- Origins: Believed to be created by Chinese immigrants in the U.S., it’s a classic American-Chinese invention, not traditional Chinese fare.
- Key traits: Thick sauce, mix of chopped ingredients, served “wet.”
- Noodle confusion: Sometimes served over noodles, leading to confusion with lo mein.
Best for: Fans of saucy stir-fry without the noodle spotlight.
What Is Mei Fun?
Mei Fun (or mai fun) uses thin, delicate rice noodles and is stir-fried in a dry wok style.
- Noodle type: Vermicelli-style rice noodles, thin, light, gluten-free.
- Flavor: Less saucy than lo mein, more about wok flavor and dry spice blends.
- Popular variation: Singapore Mei Fun with curry powder, shrimp, and egg.
Best for: Those who want something lighter, gluten-free, or curry-infused.
Both dishes reflect the rich legacy of American-Chinese cuisine, evolving from immigrant recipes and adapting over time as detailed in Smithsonian Magazine.
How They Differ from Lo and Chow Mein
| Dish | Noodle Type | Sauce Level | Cooking Style | Flavor Profile |
|---|---|---|---|---|
| Chow Mein | Wheat (thin/crispy) | Light | Stir-fried | Caramelized, crisp |
| Lo Mein | Wheat (thick/soft) | Heavy | Boiled + tossed | Glossy, savory |
| Chop Suey | Often no noodles | Heavy | Stir-fried veggies | Thick, saucy |
| Mei Fun | Rice vermicelli | Light/Dry | Dry stir-fry | Fragrant, delicate |
Bottom line: If you’re chasing sauce and softness, go lo mein.
If you’re into char and crunch, it’s chow mein.
Craving a saucy stir-fry over rice or gluten-free noodles? Chop suey or mei fun’s your answer.
Which Is Healthier – Chow Mein or Lo Mein?
When you’re staring at a takeout menu – or prepping noodles at home – health might not be your first thought. But if you’re counting calories, watching sodium, or simply trying to eat cleaner, the chow mein vs lo mein health question is worth asking.
Cooking Method Matters
Chow Mein
- Often uses less sauce but more oil for frying.
- Crispy versions may include extra calories from pan-frying.
- Typically has fewer total carbs due to lighter sauce use.
Lo Mein
- Boiled noodles are generally lower in oil.
- But the sauce volume is heavier, adding more sodium and sugar.
- Can easily become high-calorie depending on protein and sauce ingredients.
Calorie & Nutrient Comparison
According to the official Panda Express nutrition guide, their chow mein has 510 calories per serving, while lo mein-style options tend to be lighter depending on preparation.
| Nutrient | Chow Mein (1 cup) | Lo Mein (1 cup) |
|---|---|---|
| Calories | ~240 | ~310 |
| Total Fat | ~10g | ~14g |
| Carbs | ~27g | ~35g |
| Protein | ~6g | ~7g |
| Sodium | ~750mg | ~900mg |
Note: Numbers vary based on recipe, sauce, and protein type.
Which One Is Healthier?
It depends on what you mean by “healthy”:
- Lower fat & calories? Chow mein (if not deep-fried) tends to win.
- Less oil, but more sauce? Lo mein may suit your needs – just go light on the sauce.
- Gluten-free? Try mei fun or customize either dish with rice noodles or tamari.
Pro tip: Want to enjoy either guilt-free?
Make it at home using lighter oil, whole wheat or rice noodles, and low-sodium soy sauce.
Recipe Quick-Start Guide
Craving a homemade version? Here’s how to whip up both dishes at home with ease, no takeout menu required.
Chow Mein in 5 Simple Steps
- Prepare noodles: Par-cook chow mein or yakisoba noodles, drain, and pat dry.
- Chop veggies: Slice cabbage, onion, and celery thinly.
- Stir-fry veggies: Heat oil in a wok, then cook vegetables over high heat until slightly caramelized.
- Crisp noodles: Add noodles to the pan and let them sear until lightly browned.
- Add sauce & toss: Pour in soy sauce, oyster sauce, and sesame oil; toss to coat and serve.
Lo Mein in 5 Simple Steps
- Boil noodles: Cook lo mein or egg noodles until soft; drain and set aside.
- Prep ingredients: Slice bell peppers, carrots, and green onions.
- Stir-fry veggies: Cook aromatics and veggies in a bit of oil until tender.
- Add noodles: Toss in boiled noodles and combine.
- Sauce it up: Stir in lo mein sauce (soy, oyster, sesame oil, and dark soy). Toss until glossy.
Want the exact sauces?
👉 Download the printable noodle sauce cheatsheet
Frequently Asked Questions
It depends on your taste. Chow mein is ideal if you like crispier textures and lighter sauces, while lo mein delivers softer noodles with a richer, saucier flavor. If you love bold, saucy bites, go lo mein. Prefer a light stir-fry crunch? Chow mein wins.
Not always. Lo mein tends to have more sauce, which means more sodium and calories. Chow mein, if not deep-fried, can be lower in fat and carbs. But both can be made healthier at home with lean protein, less oil, and reduced-sodium sauces.
The two styles are:
Crispy Chow Mein – noodles are fried separately until golden.
Steamed (Soft) Chow Mein – noodles are stir-fried with sauce for a tender bite.
Both versions offer different textures but use similar base ingredients.
The term “lo mein” comes from Cantonese for “tossed noodles,” and it became popular in American-Chinese cuisine to describe softer, sauce-heavy noodle dishes. In authentic Chinese menus, it’s often labeled under a different regional name.
Chow mein hits the flavor trifecta: wok-seared noodles, caramelized vegetables, and a savory umami sauce. The crisp-tender contrast and just-enough sauce give it depth without heaviness, perfect for fans of bold, toasted flavors.
Nutrition Information
Understanding the nutritional breakdown of your favorite takeout noodles can help you make smarter choices, especially when cooking at home. Here’s how homemade chow mein and lo mein compare to their Panda Express counterparts.
Side-by-Side Nutritional Comparison
| Nutrition | Homemade Chow Mein | Homemade Lo Mein | Panda Express Chow Mein |
|---|---|---|---|
| SERVING | 200g | 200g | 190g |
| CALORIES | 240 kcal | 310 kcal | 510 kcal |
| CARBOHYDRATES | 27 g | 35 g | 80 g |
| PROTEIN | 6 g | 7 g | 13 g |
| FAT | 10 g | 14 g | 22 g |
| SATURATED FAT | 1.5 g | 2 g | 3.5 g |
| CHOLESTEROL | 15 mg | 20 mg | 25 mg |
| SODIUM | 750 mg | 900 mg | 980 mg |
| FIBER | 3 g | 4 g | 5 g |
| SUGAR | 3 g | 4 g | 5 g |
| VITAMIN A | 620 IU | 700 IU | 850 IU |
| VITAMIN C | 6 mg | 5 mg | 4 mg |
| CALCIUM | 40 mg | 45 mg | 35 mg |
| IRON | 1.6 mg | 1.8 mg | 2 mg |
Key takeaway:
Homemade versions allow you to cut back on sodium, fat, and calories without sacrificing taste. Small tweaks – like using low-sodium soy sauce or skipping added sugar – can make a major difference.
Chow Mein vs. Lo Mein: The Verdict
When it comes to choosing between chow mein and lo mein, there’s no one-size-fits-all answer, it’s all about texture, taste, and how saucy you like your noodles.
- Chow mein is your go-to if you crave a crisp edge, a lighter sauce, and a slightly smoky, caramelized flavor from the wok. It’s all about texture and char.
- Lo mein is the winner if you prefer soft, saucy noodles that soak up every drop of savory goodness. It’s comfort food in a glossy, slurpable format.
Both are delicious. Both can be customized. And both are better than takeout when made fresh in your own kitchen.
Want to try both at home?
Explore our Easy Chow Mein Recipe and Quick Lo Mein Guide (coming soon) to see which one becomes your favorite.
Love this noodle showdown? Share your favorite – #TeamChowMein or #TeamLoMein – on Instagram or TikTok and tag us @ZikoRecipes! We’ll feature the best recreations and hot takes in our next post. Don’t forget to follow for more quick comparisons, recipes, and saucy secrets!
