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| Chow Mein = Crispy Fried Noodles "Chow Mein is probably the best-known Chinese dish in the West. It is also one of the fastest savory dishes that a restaurant cook can serve when time is pressing, yet at the same time it has the advantage of having been freshly cooked. Chow Mein illustrates the principle difference between Chinese noodles and Italian pasta: Chinese noodle dishes are usually made in two basic steps, the flavoring of the noodles by frying them in oil and a meat-gravy, and garnishing the dish with a mixture of ingredients, thus providing additional variety of textures, tastes, and colors. In short, there is rather more blending and cross-cooking in the Chinese version." Kenneth Lo. Lu Mein = Noodles in Sauce 'Lu' is the general Chinese word for sauce or herbal sauce. Hence Lu Mein means 'sauce noodles'. The sauce or gravy used in preparing Lu Mein is usually thickened first with cornstarch. This appetizing dish of noodles, covered with plenty of sauce, is particularly suitable for serving in winter as it generates inner warmth. About Chinese Noodles: Packaged Chinese noodles may be purchased at Asian markets or you may substitute with spaghetti noodles with good results. Many of these dishes can even be made with Ramen Noodles. All dry noodles have to be boiled or steamed before they are cooked in any other way. It is difficult to specify an exact length, as it depends on the type and quality of the noodles. If fresh noodles are used then the cooking time is cut almost in half. Parboiled (like Ramen Noodles) take even less time. For Chow Mein and Lu Mein dishes they should be cooked to a point where they are soft outside, but still firm inside (al dente). |
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