Pasta|Asian Noodles | Low Fat

Lo Mein Noodles

Triticum aestivum Allergens: Wheat, Egg
Lo Mein Noodles

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Chinese|East Asian
  • Seasonality Year-Round
  • Source Wheat Flour, Water, Egg (optional, some types), Salt

The Forktionary Angle

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Definition

A type of soft, round, egg-less or egg-containing wheat flour noodle, typically stir-fried or served in broth in Chinese cuisine.

Sensory Profile

TasteMild, Starchy, Neutral
TextureChewy, Springy, Soft
AromaNeutral, Wheat-like
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 cup (140g cooked)
Calories140 kcal
Total Fat1 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol10 mg
Protein5 g
Total Carbohydrate28 g
Dietary Fiber1 g
Total Sugars0.5 g
Calcium10 mg
Iron1 mg
Potassium50 mg

Chef’s Secret

For perfectly chewy lo mein, boil noodles until slightly undercooked, then rinse with cold water to stop cooking and remove excess starch before stir-frying.

Substitutions

Best Match

Chow Mein Noodles (soft variety)

1:1

Very similar wheat noodle often used interchangeably, especially the softer versions.

Spaghetti or Linguine

1:1

Good for texture and mouthfeel in stir-fries, though different flavor profile.

Udon Noodles

1:1

Thick, chewy Japanese wheat noodles that work well in similar saucy dishes.

Rice Vermicelli (Thicker kind)

1:1

Gluten-free alternative, offers a different texture but absorbs sauces well.

Buying Guide

Fresh noodles often found in refrigerated sections of Asian markets. Dried versions widely available.

Flavor Pairings

Stir-fried vegetables chicken beef shrimp soy sauce-based sauces.

Recipes Using Lo Mein Noodles

Beef Lo Mein Ww image 136
Main Dish Low In Something Main Dish Preparation

Beef Lo Mein Ww

Satisfy your cravings with this incredibly flavorful Beef Lo Mein, clocking in at only 6 Weight Watchers points! A quick and easy weeknight dinner the whole family will love. This recipe is so good, you'll want to make it again and again!

See Complete Recipe