Where to find lo mein noodles

Shape: Long, thin and round, with a beige or light brown color. The noodles come in serving-sized bunches, often with a ribbon around them. They are straight sticks like short spaghetti, about 8 to 10 inches long.

Texture: Firm with an almost meaty texture that retains some bite even after cooking. How they're used: These noodles are most popular served in a cold broth, or neat alongside one or two dipping sauces. Proper eating etiquette is to slurp them from chopsticks to mouth some say the louder the better. They are also commonly stir fried or cooked into soup. Japanese wheat flour noodles enriched with oil to make them thin and delicate. These elegant noodles are used in similar ways to soba but have a more refined, less nutty flavor.

Shape: Bundled in straight dried sticks like soba. Thin, round, and white, they are a little thicker than angelhair pasta. Texture: Dense with some bite, but their thinness means they're also delicate. How they're used: Like soba, usually served cold and neat with sauce for dipping on the side. But also used in some soups. As with soba, slurping loudly is respected. Korean noodles made with a variety of starches, but most typically buckwheat that may be bolstered with potato, arrowroot, or kudzu starch.

Long, thin, and springy, they have a chewier, more jelly-like bite than soba, but similarly excel in cold soups. The soups are so cold that they sometimes come with ice shaved into the bowl.

Dried naengmyeon packages will often include broth flavor packets to add to cold liquid. Also called: Raengmyeon , naengmyun , or mul naengmyeon. Thin, round, and usually dark brown. Texture: Buckwheat makes these noodles dense while other starches can add a jelly-like chew. They have a springy edge despite their softness when cooked. How they're used: Most commonly served in a very cold broth poultry or beef with julienned vegetables, daikon radish, eggs and thin slices of meat or fish.

Ingredients are served in a steel bowl with mustard oil or Korean chili paste gochujang to add heat. Recipes: Korean Cold Noodle Soup. Like wheat noodles, rice noodles come in a dizzying number of varieties. Loosely referred to as fun or fen in Cantonese, they're usually made with little more than rice flour and water. Most rice noodles are quite bland—beyond a subtle rice flavor they're mostly a carrier for bolder ingredients in a dish. They're more interesting for their texture, which can be thin and delicate or thick and soft.

Rice noodles cook up extremely fast. Fresh ones need only a minute or two while some dried versions need only to rehydrate, not boil, before further cooking. So when cooking them, be sure to have everything else ready so the noodles don't sit too long and bind together. Very thin, snow-white noodles with a delicate appearance and texture.

They are used in many dishes such as stir fries to intermingle with other ingredients, or in soups and fresh spring rolls. Shape: Usually sold in dry hard bunches bent in half. Very thin, round, and up to 18 inches in length. Texture: Soft, slippery and slightly chewy when cooked.

How they're used: Cooked into soup, chilled in salads and spring rolls, tossed into stir fries, or deep fried into crispy nests for sauces. Great with seafood, such as the Singaporean dish crab bee hoon.

A thicker, wider, and more robust version of rice vermicelli that stands up better to bold flavors. The width—about as wide as fettucini, though sometimes wider—grabs hold of sauce, which makes for a silky dish of noodles. An extremely popular street food in Singapore. Also called: Gou tiao , sen yai. Similar varieties are round and thinner, like linguini. Texture: Mildly slippery and opaque with slight chewiness and a wide surface area for absorbing flavors.

How they're used: These flat noodles are excellent in stir fries with thick, hearty sauces or strong-flavored ingredients, such as in char kway teow, or other dishes with a thick gravy to get trapped between the noodles. Also often used in soups like spicy, coconut-enriched laksa round noodle version. Straight flat noodle sticks in three different sizes that each have their own name.

Extremely popular throughout Asia. Usually sold dried. Also called: Rice noodles thin , banh pho medium , pad thai or jantaboon wide. Shape: Long 10 to 12 inches , straight, flat, and opaque, like bleached fettuccini.

Texture: Soft and slippery when cooked with moderate firmness and chewiness. How they're used: Ubiquitous in Southaast Asia in soups, pho, pad Thai, and stir fries. Chow fun are flat, shiny, and wide noodles with a soft, voluptuous chew. They're extremely popular in Cantonese cooking.

A fatter version, mi xian, offers an even more satisfying bite. Usually sold fresh in a sealed plastic pouch, as the edges can dry out in open air. Also called: Chow fun: shahe fen , ho fen , hor fun. Mi Xian: bee sua , sen lak , guilin mifen , mai sin. Shape: Chow fun: Flat, bright white, and wide—up to two inches. Mi Xian: Round or slightly flat, medium thin, cut into inch-long ribbons.

Texture: Very slick, slippery and chewy. They soften and start to disintegrate after sitting in hot broth for too long. Often described as silky. How they're used: Less-than-fresh noodles can be steamed or briefly boiled, but they're best eaten soon after they're made.

Chow fun are stir fried with rich sauces like soy thickened with cornstarch. Mi xian are used in stir fries and spicy soups. An extra-wide version of steamed chow fun noodles rolled up around itself like a stubby Swiss roll cake. They're silky smooth, soft and chewy, and instantly addictive. You can find them in some specialty stores—often on weekends—when they're made fresh in small quantities, but they're sometimes sold packaged. Freshness is everything with these noodles, and you may have to look hard to find them, but if you've ever had them at dim sum, you'll know they're worth it.

Also called: Chee cheong fen , steamed rice roll, pig intestine noodles, zhaliang noodles. Shape: The scroll-like rolls are quite distinctive; most are between six and eight inches long. They turn into thin, floppy squares when unrolled, but are usually eaten in their rolled-up form. Texture: Super silky and slippery, bright white, and slightly chewy with a soft bite. How they're used: A popular dim sum dish consists of steamed chee cheong fun filled with shrimp, beef, or pork, and doused with soy sauce.

The noodles are also served as a snack called zhaliang : steamed noodles with fried you tiao fried savory crullers inside. Stubby pointed worm-shaped noodles made with rice flour and tapioca starch.

The tapioca adds a slippery sheen on the surface of the noodles and a firm chew factor, giving it a delightfully satisfying texture. You may need to special order these, as they're not the most common noodles in Chinese markets. Also called: Lao shu fen , pearl noodles, rat tails. Shape: Sold fresh in liquid or vacuum-sealed plastic.

Texture: Very slippery and chewy with silky-yet-firm texture. How they're used: Stir fry dishes and clay pot casseroles where you need a firm, hefty noodle. Semi-thick noodles made from rice flour and tapioca starch, like silver needle noodles, only long and uniformly thin with cut ends, instead of tapering "tails. Also called: Lai fun Cantonese or banh canh Vietnam.

If you want to incorporate tofu in your vegan chow mein, consider using a tofu press before marinating the tofu so it will be more flavorful. You can check out some of our picks for best tofu press if you're looking to buy one. Lo mein noodles are perfect for broth-based soups. Whether you're making a shiitake mushroom soup, vegan miso or a good old fashioned vegetable soup, try adding lo mein noodles. Any cold noodle salad can be made with lo mein noodles.

If you have a recipe with soba noodles, you can just switch them out for lo mein noodles, and vice versa. Lo mein noodles are pretty versatile that way. Is it Sweet? Disclosure: As Amazon Associates we earn from qualifying purchases. When you buy through links on our site, we may earn an affiliate commission at no additional cost to you.

Will be ordering more. Excellent Noodles 5 out of 5 stars. Mia L - 1 month ago , Verified purchaser. I've been on the search for decent chow mein noodles without any starchy off-flavor. This brand fits the bill. It has a clean taste and the same or similar texture as the restaurant fare. I like to crisp up the noodles after preparing it as instructed on the package by tossing the noodles in vegetable oil and baking the noodles spread out on a large flat baking pan.

The package serving size isn't enough for my family, so I have to cook at least 2 and 3 ideally to serve. Be sure to buy more than one if you plan of serving more than one person. Besides, it's that good such that you want to eat more! Did you? Noodles 5 out of 5 stars. Gkp - 6 months ago , Verified purchaser. Great noodle 5 out of 5 stars. Auntiebchicago - 7 months ago , Verified purchaser.

These noodles are easy to cook and are delicious. I use them when I make garlic noodles. They have a nice bite to them. Be forewarned 1 out of 5 stars. Alli - 10 months ago. Definitely not the chow mein noodles for no-bake cookies.

Looking forward to making a stir fry now tho! ACM - 10 months ago , Verified purchaser. Load 6 more. Get top deals, latest trends, and more. Email address. Sign up. About Target Careers. Email Signup. Target Brands. Advertise with Us. Bullseye Shop. Target's Coronavirus Response. Corporate Responsibility. Investor Relations.