Lo mein, meaning “tossed noodles,” originated in northern China and became popular in Cantonese cooking. It is traditionally served as a quick stir‑fried dish, often enjoyed at family meals and street‑food stalls, symbolizing comfort and simplicity.

In Cantonese style, lo mein is stir‑fried with soy sauce, oyster sauce, and vegetables. In Shanghai, a sweeter soy‑based sauce is used, while Sichuan versions add spicy chili oil and peppercorns. Each region adapts the sauce and toppings to local tastes.

Lo mein is usually served hot, tossed in a savory sauce with sliced meat, shrimp, or tofu, and mixed with vegetables like bok choy, carrots, and bean sprouts. It is often eaten as a main course during lunch or dinner.

Lo mein is a staple for everyday family meals but also appears at birthday banquets and Lunar New Year gatherings because its long strands symbolize longevity and good fortune.

Authentic lo mein uses wheat flour noodles, soy sauce, oyster sauce, and a touch of sesame oil. Substitutes like corn‑starch‑coated noodles or gluten‑free flour can be used, but they change the texture and flavor profile.

Common errors include under‑kneading the dough, which leads to a brittle noodle, and not dusting enough cornstarch, causing the noodles to clump. Also, rolling the dough too thick makes the noodles chewy rather than silky.

Eggs provide protein and fat that give the noodles a richer, chewier texture and a yellow hue, while water‑based dough would be flatter and less elastic. The egg‑rich dough mimics traditional Chinese egg noodles.

Yes, the noodles can be made ahead and frozen. Toss them with cornstarch, place in airtight freezer bags, and store up to six months. Thaw or cook directly from frozen for best results.

The dough should be smooth, slightly tacky, and elastic. When you squeeze a piece, it should spring back without tearing, and the surface should be glossy from the egg content.

The YouTube channel Souped Up Recipes, hosted by Mandy, focuses on budget‑friendly, step‑by‑step cooking tutorials that often compare store‑bought costs with homemade alternatives, covering a wide range of cuisines and kitchen hacks.

Souped Up Recipes emphasizes cost analysis and practical home‑cook techniques, such as using a stand mixer and pasta roller for noodle making, whereas many Chinese cooking channels focus more on traditional hand‑craft methods or restaurant‑style presentations.