Chow mein simplified Chinese stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing better source needed The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants. It is particularly popular in India,Nepal, the UK and the US.
In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken being most common but pork, beef, shrimp or tofu sometimes being substituted), onions and celery. It is often served as a specific dish at westernized Chinese restaurants. Vegetarian or vegan Chow Mein is also common.
There are two main kinds of chow mein available on the market:
1-Steamed chow mein, and
2-Crispy chow mein.
The steamed chow mein has a softer texture, while the latter is crisper and drier. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.
Crispy chow mein has either onions and celery in the finished dish or is served “strained”, without any vegetables. Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimes carrots, cabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.