Lo mein is usually made with thick, soft, chewy egg noodles. These are yellow wheat noodles that contain egg and are often sold as “lo mein,” “stir‑fry egg,” or “Hokkien” noodles in the refrigerated section of many grocery stores.
Typical lo mein noodles
- Traditional lo mein uses fresh, medium‑thick Chinese egg noodles made from wheat flour, water, and eggs, which gives them a yellow color and bouncy, chewy texture.
- At home, people often substitute similar noodles like Hokkien noodles, refrigerated stir‑fry egg noodles, or even dried egg noodles that are boiled first.
Restaurant and home variations
- Many Chinese‑American restaurants use fresh lo mein or other commercial egg noodles designed to stay chewy and hold sauce well.
- For quick home versions, recipes sometimes use ramen, yakisoba, or even spaghetti when proper egg noodles are not available, though the most “authentic” texture comes from fresh egg noodles.