Lo Mein — 撈麵
Cuisine: Chinese · Origin: Guangdong
Lo mein is a classic Cantonese noodle dish featuring soft, cooked egg noodles tossed with sauce, vegetables, and protein in a wok. Originating from Guangdong province, this dish represents the lighter, saucier approach to noodle cooking compared to its crispier cousin, chow mein. The noodles are typically boiled first, then combined with a savory sauce made from soy sauce, oyster sauce, and aromatics like garlic and ginger. Common additions include bok choy, mushrooms, carrots, and proteins such as chicken, shrimp, or pork. The hallmark of authentic lo mein is the glossy coating of sauce clinging to each noodle strand, achieved through quick, high-heat tossing. This comfort food has become ubiquitous in Chinese restaurants worldwide and remains a beloved staple of Cantonese cuisine, valued for its simplicity, versatility, and satisfying texture.
Standard serving: ~650 kcal (1 plate (400g), estimate)
The name 'lo mein' literally means 'tossed noodles' in Cantonese, referring to the technique of mixing cooked noodles with sauce and ingredients rather than frying them dry like chow mein. This dish became a cornerstone of Cantonese-American cuisine in the early 20th century.
Photo by Nano Erdozain (Pexels License), source.
撈麵 — 撈麵
料理：Chinese · 起源地：Guangdong
Lo mein is a classic Cantonese noodle dish featuring soft, cooked egg noodles tossed with sauce, vegetables, and protein in a wok. Originating from Guangdong province, this dish represents the lighter, saucier approach to noodle cooking compared to its crispier cousin, chow mein. The noodles are typically boiled first, then combined with a savory sauce made from soy sauce, oyster sauce, and aromatics like garlic and ginger. Common additions include bok choy, mushrooms, carrots, and proteins such as chicken, shrimp, or pork. The hallmark of authentic lo mein is the glossy coating of sauce clinging to each noodle strand, achieved through quick, high-heat tossing. This comfort food has become ubiquitous in Chinese restaurants worldwide and remains a beloved staple of Cantonese cuisine, valued for its simplicity, versatility, and satisfying texture.
標準份量：約 650 kcal（1盤（400公克），估計值）
「撈麵」這個名字在粵語中字面上的意思是「拌麵」，指的是將煮好的麵條與醬汁和配菜混拌在一起的做法，而不像炒麵那樣乾炒。這道菜在二十世紀初成為粵菜美式料理的代表菜色。
圖片來源：Nano Erdozain（Pexels License）— 來源