"The earliest written record of noodles is from a book dated to the Eastern Han Dynasty period [25–220]. Noodles, often made from wheat dough, became a prominent staple of food during the Han Dynasty [206 BCE - 220 CE]. During the Song Dynasty [960–1279] noodle shops were very popular in the cities, and remained open all night."
"During the earlier dynastic periods Chinese wheat noodles were known as "soup cake" [湯餅], as explained by the Song Dynasty scholar Huang Chaoying [黃朝英] mentions in his work "A delightful mixed discussion on various scholarly topics" [Chinese: 靖康緗素雜記; pinyin: jìngkāngxiāngsùzájì, Scroll 2] that in ancient times dough foods are referred collectively as "bing" and differentiated through their cooking methods."
"Lo mein [simplified Chinese: 捞面; traditional Chinese: 撈麵; pinyin: lāo-miàn] is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons."
"The term lo mein comes from the Cantonese lōu mihn [撈麵], meaning “stirred noodles”. The Cantonese usage of the character 撈, pronounced lōu and meaning "to stir", differs from the character's usual meaning of "to dredge" or "to scoop out of water" in Mandarin, in which case it would be pronounced làauh or lòuh in Cantonese [lāo in Mandarin]. In Mandarin, the dish is more typically called bàn miàn [拌麵], not to be confused with bǎn miàn [板麵]."
"Traditionally this is a variation of wonton noodle soup. The soup is simply separated from the noodles and other ingredients, and served on the side. A version sold in many places in western North America is sometimes labeled as chow mein. However, the two are prepared differently, with very different noodles."
"In American Chinese restaurants, lo mein is a popular take-out food. In this setting, lo mein noodles are usually stirred with a sauce made from soy sauce and other seasonings. Vegetables such as bok choy and cabbage can be mixed in and meats like roast pork, beef or chicken are often added. Shrimp lo mein, lobster lo mein, vegetable lo mein, and "House" lo mein [more than one meat] are sometimes available."
| From wikiHOW |
| Lo Mein Noodle Recipe |
| 1/2 lb Cooked Egg Noodles 1 Cup Chopped Chinese Cabbage [Bok Choy] 1 Chopped Carrot 2 Chopped Green Onions | 1 Tbsp Sugar 2 Tbsp Hoisin Sauce [A sweet and spicy soy paste] 1 Tbsp Soy Sauce 1 tsp Rice Cooking Wine or Chicken Stock 1 tsp Sesame oil |
Combine the Hoisin sauce, Soy sauce, rice cooking wine or chicken stock, sesame oil, and sugar. Set the sauce aside. In medium high heat wok or frying pan add 1 tsp vegetable oil. Add chopped vegetables. Stir approx 30 seconds. Add the sauce to vegetables. Stir approx 1 minute. When the sauce begins to bubble add the pre-cooked egg noodles. Stir approx 1 minute.
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