 A plate of chow mein | |
| Course | Main course |
|---|---|
| Place of origin | China |
| Region or state | Guangdong |
| Serving temperature | Hot |
| Main ingredients | Noodles, soy sauce, vegetables |
| Variations | Chicken, pork, beef, shrimp, tofu |
| Chow mein | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 炒麵 | ||||||||||||||||||||||||
| Simplified Chinese | 炒面 | ||||||||||||||||||||||||
| Literal meaning | "Stir-fried noodles" | ||||||||||||||||||||||||
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Chow mein (/ˈtʃaʊ ˈmeɪn/ and /ˈtʃaʊ ˈmiːn/, simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of chǎomiàn were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used.[1][failed verification] It was introduced in other countries by Chinese immigrants.[1] The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad.[2] It is particularly popular in India,[3] Nepal,[4] the UK,[5] and the US.
- ^ a b Smith, Andrew F. (2013). The Oxford encyclopedia of food and drink in America. Vol. 1 (2 ed.). Oxford University Press. pp. 403–404. ISBN 978-0-19-973496-2. OCLC 781555950.
Chow mein is a standard Chinese American dish with roots in China. Its name is the Americanization of chao mein, or "fried noodles". Made from wheat noodles, it probably originated in the wheat-growing districts of northern China...
- ^ Cho, Lily (2010). Eating Chinese. University of Toronto Press. p. 51. ISBN 9781442659995.
- ^ Ahuja, Aashna (November 27, 2015). "Indian Chinese Cuisine: India's Love Affair with Chinese Food". NDTV. Archived from the original on January 3, 2016. Retrieved February 3, 2016.
- ^ Bindloss, Joseph (2010). Nepal: Country Guide Series, Lonely Planet guidebooks. Lonely Planet. p. 65. ISBN 9781742203614.
- ^ Mason, Laura (2004). Food Culture in Great Britain. Greenwood Publishing Group. p. 163. ISBN 9780313327988.