Dish · chinese
Lo Mein
Boiled egg noodles tossed, not stir-fried hard, with soy sauce, oyster sauce, napa cabbage, carrot, and scallion.
Where it comes from
Lo mein means tossed noodles in Cantonese, distinct from chow mein's fried noodles; both spread through Cantonese immigrant restaurants and settled as separate items on American Chinese menus.
What cooks argue about
Cooks argue over how much wok time the noodles get: true lo mein is boiled and tossed with sauce off the heat, but many restaurants stir-fry it like chow mein anyway.
Versions
Nobody has published a lo mein here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
cabbage napa
carrot