Lo Mein

Lo mein uses soft, chewy noodles coated in sauce, while chow mein typically uses crispier fried noodles. Lo mein is boiled, drained, and tossed with sauce; chow mein is often crisped in a skillet. They are fundamentally different dishes.

Regular spaghetti will work in a pinch but produces a different texture. Egg noodles are softer and more absorbent of sauce; they are worth seeking out at an Asian market or regular grocery store.

Carrots, snap peas, broccoli, bell peppers, mushrooms, bok choy, and onions all work well. Use a mix of tender and slightly chewy vegetables to balance texture. Avoid watery vegetables like zucchini or tomato.

You likely overcooked the noodles before adding them to the wok or did not use high enough heat during stir-frying. Boil noodles until just al dente, drain well, and toss over high heat with the sauce for 2-3 minutes.

Cook and drain noodles up to 2 hours ahead, tossing with a tiny bit of oil to prevent sticking. Keep vegetables prepped. Stir-fry everything just before serving for the best texture; leftover lo mein becomes increasingly mushy.

Store cooled lo mein in an airtight container in the fridge for up to 2 days. Reheat in a wok or skillet over medium-high heat, tossing constantly and adding 2-3 tablespoons water or broth to restore sauce, for 2-3 minutes until warm. It will not be as fresh as newly cooked.