Difference Between Noodles and Chow Mein

Noodles vs Chow Mein

No matter which country it is that you visit, there will surely be a version of a local noodle dish that will satisfy your craving for a truly authentic, mouthwatering meal. Here, we will take a look at the similarities and differences between the oh-so-classic noodles and the truly oriental Chow mein.

First, a quick definition of the two terms. Basically, a noodle is a type of food made from unleavened dough, which is then cooked in boiling liquid. There are noodles which need to refrigerated or dried before cooking, depending on the type that you have. Wheat, rice, Mung bean, canna starch, potato, buckwheat and acorn are some of the types of noodles available which vary in the main ingredient used.

What about Chow mein? Called Chao Mian in Mandarin-speaking communities, Chow mein is the general term used for a dish of stir-fried noodles. Depending on the type or style of cooking, Chow Mein can be made from thin, crispy noodles or soft noodles.

The noodle category is a bit too broad to describe its similarities with Chow mein, but the gist is that they are both dishes which are cooked in water or broth then drained. Again, depending on the style of cooking, there are several ways that both noodles and Chow mein can be served for a truly sumptuous, Chinese-inspired dish.

The styles of cooking by which Chow mein can be prepared include American Chinese, Canadian Chinese, Indian Chinese, Carribean and Nepali style. Meanwhile, noodle dishes can be cooked plain and served with a dipping sauce, they can be served as an ingredient in a salad, they can be cooked as fried noodles or as a hearty noodle soup.

When it comes to the possibilities that it can be cooked, noodles far outweigh Chow mein. But they are both equally delicious and whether you slurp, gulp them down or twirl them in a fork, there is no doubt that both noodles and Chow mein deserve a prominent place in any dinner table.

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