Chow mein

Chow mein(/ˈtʃaʊˈmeɪn/and/ˈtʃaʊˈmiːn/,simplified Chinese:炒面;traditional Chinese:炒麵;Pinyin:chǎomiàn) is a dish ofChinesestir-friednoodleswith vegetables and sometimes meat or tofu. Over the centuries, variations ofchǎomiànwere developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used.It was introduced in other countries by Chinese immigrants.The dish is popular throughout theChinese diasporaand appears on the menus of mostChinese restaurantsabroad.It is particularly popular in India,Nepal,the UK,and the US.
'Chow mein' is the Americanization of the Chinese termchaomian(simplified Chinese:炒面;traditional Chinese:炒麵;pinyin:chǎomiàn).Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (US) in 1906.The term 'chow mein' means 'stir-fried noodles', also loosely translated as "fried noodles" in English,chow(Chinese:炒;pinyin:chǎo) meaning 'stir-fried' (or "sautéed") andmein(simplified Chinese:面;traditional Chinese:麵;pinyin:Miàn) meaning "noodles".
Chaomian was introduced from China into the United States by Chinese immigrants who came from the Guangdong provinces in theCalifornia gold rush era, bringing their Cantonese style of cooking.
InAmerican Chinese cuisine, it is astir-frieddish consisting ofnoodles,meat(chicken being most common but pork, beef, shrimp or tofu sometimes being substituted),onionsandcelery. It is often served as a specific dish atwesternized Chinese restaurants. Vegetarian or vegan chow mein is also common.
In the American market, two types of chow mein include crispy chow mein and steamed chow mein.
The steamed chow mein has a softer texture, while the former is crisper and drier.  Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.
Crispy chow mein either has onions and celery in the finished dish or is served "strained", without anyvegetables. Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimescarrots,cabbageandmung bean sproutsas well.  Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed withsoy saucebefore being served.
There is a regional difference in the US between the East and West Coast use of the term "chow mein". On the East Coast, "chow mein" is always the crispy kind.At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep friedand could be crispy "like the ones in cans"or "fried as crisp as hash browns".At a few East Coast locations, "chow mein" is also served over rice.There, the steamed style using soft noodles is a separate dish called  "lo mein".  On the West Coast, "chow mein" is always the steamed style, and the term "lo mein" is not widely used.
The crispy version of chow mein can also be served in ahamburger-style bun as achow mein sandwich.
There are also variations on how either one of the two main types of chow mein can be prepared as a dish. When ordering "chow mein" in some restaurants in Chicago, a diner might receive "chop sueypoured over crunchy fried noodles".In Philadelphia, Americanized chow mein tends to be similar to chop suey but has crispy fried noodles on the side and includes much celery and bean sprouts and is sometimes accompanied with fried rice.Jeremy Iggers of theStar Tribunedescribes "Minnesota-style chow mein" as "a green slurry of celery and ground pork topped with ribbons of gray processed chicken".Bay Areajournalist William Wong made a similar comment about what is sold as chow mein in places like Minnesota.A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts.Another Minnesotan variant includes ground beef andcream of mushroom soup.InLouisiana, "Cajun chow mein" is actually a noodle-less rice dish that is a variation ofjambalaya.
Food historians and cultural anthropologists have noted that chow mein and other dishes served in Chinese American restaurants located away from areas without any significant Asian American population tend to be very different from what is served in China and are heavily modified to fit the taste preference of the local dominant population.As an example, the chow mein gravy favored in theFall Riverarea more closely resembles that used in localNew England cookingthan that used in traditional Chinese cooking. The creator of canned chow mein, who founded the food manufacturer Chun King, admits to using Italian spices to make his product more acceptable to Americans whose ancestors came from Europe.
In 1946, one of the first companies to market "chow mein" in a can wasChun King.The product's creator wasJeno Paulucci, the son of Italian immigrants, who developed a recipe based mostly upon Italian spices that would be better catered to the food preferences of European immigrants and some Americans of similar ethnic origins.To keep cost down, Paulucci replaced expensive water chestnuts with lower-cost celery stalks that were originally destined for cattle feed.Paulucci's company became so successful selling canned chow mein and chop suey that PresidentGerald Fordquipped, "What could be more American than a business built on a good Italian recipe for chop suey?" when praising Paulucci's accomplishments with Chun King.After Paulucci sold Chun King in 1966, the company was sold several more times more until it was dissolved in 1995.
By 1960, Paulucci toldThe New York Timesthat "At Chun King we have turned out a 'stew-type' chow mein.  I'd guess this type has been around for thirty—maybe forty—years. To make it, all the meat, seasonings and vegetables are dumped into a kettle and stewed for hours—until everything is cooked."
Outside of Chinese restaurants, what is labeled as chow mein is frequently a chop suey-like stew that has little resemblance to actual chow mein. For example, the official U.S. military recipe (employed by cooking facilities of all four American military services) does not include noodles, comes with instructions to serve the dish over steamed rice, and can serve 100 persons per batch.
Outside of Asian communities, many Australians appear to confuse chow mein withchop suey.The most common Australian version contains minced beef (called ground beef in North America) and curry powder and sometimes served over rice instead of fried noodles. This version has been promoted by theAustralian Institute of Sport,onABC radio,and a popular Australian women's magazine since the mid-1960sand during the 21st century.
Canadian westernized Chinese restaurantsmay offer up to three different types of chow mein, none of which is identical to either of the two types of American chow mein.Cantonesestyle chow meincontains deep-fried crunchy golden egg noodles, green peppers, pea pods,bok choy, bamboo shoots,water chestnuts, shrimp, Chinese roast pork (char siu), chicken, and beef, and is served in a thick sauce. Plainchow meinis similar to other Western chow meins, but contains far more mung bean sprouts; some regional recipes may substitute bean sprouts for noodles completely.The Japanese Canadian community also have their own version of chow mein that might include dried seaweed and pickle ginger and could be served in a bun.
InNewfoundland, their chow mein does not contain any noodles. In place of noodles, cabbage cut in such a way to resemble noodles are used as a substitute. Although no one knows the reason why this change had occurred, it is believed that the island's remoteness in the North Atlantic during its history as anindependent self-governing British dominioncontributed to the lack of availability of the necessary ingredients from the rest of North America or from Europe.
ManyWest Indianpeople include chow mein in their cuisine, especially peoples from islands likeTrinidad and TobagoandJamaicawhich include a significant ethnic Chinese population; much of the cooking has infused itself into the population in general. As well, in the South American Caribbean countriesGuyanaandSuriname(known by its Dutch name "tjauw min" or "tjauwmin").These chow mein dishes are cooked in a similar manner, with green beans, carrots, peas, onions and sometimes other vegetables. Meat used is mostly chicken but sometimes pork or shrimp. The Surinamese version may use apork sausageas the meat.The main difference is that local spices are added, and the dish is often served with hotScotch bonnetpeppers or pepper sauce.
InCuba, aside from the foreign-owned tourist hotels which often serve Western-style Chinese food, local Chinese restaurants can be found inHavanathat offer a distinct Cuban style.
InPanama, chow mein is prepared with a mixture of onions, peppers, celery and carrots with pork or chicken and stir fried with noodles.Another recipe includes canned corn.InEl Salvador, chow mein may contain carrots, cabbage or broccoli.InGuatemala, chow mein (or chao mein) is usually prepared withchayoteand carrots and served on a corntostada.
Chow mein is also common inIndian Chinese. In India, it was introduced by theChinese of Calcutta. It is usually offeredHakka-style, with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.  In the New Delhi area, chow mein can sometimes includepaneerwith the mixture of noodles and vegetables. Another non-meat Indian variant includes scrambled egg as a protein source.Kolkatahas its own variant that is calledCalcutta Chow MeinorCalcutta Chowminthat also includes green chilli, chilli garlic, or hot garlic.The Pakistani version includes carrots, cabbage, peppers, spring onions, chilies, and ginger garlic paste.
There are two Indonesian versions of chow mein. One isMie goreng, which is (sometimes spicy) stir-fried noodle dish with variants of toppings, and the other is a crispy noodle dish topped with sauce that is pretty popular and existed in virtually all Chinese restaurant in Indonesia. It goes popular with the name ofI fu mieorMi Siram, literally means drenched noodle, inIndonesian Chinesecuisine. In Indonesia, i fu mie is usually served with thick egg sauce withcauliflower,broccoli,mushroom,kekkianor prawn cake, andchicken. Several varieties does exists such asvegetarianandseafoodthat containssquid,prawnandfishinstead ofkekkian. The dish is often confused withLo mein.
InMauritius, Mauritian chow mein is known as "mine frire", "mine frite", "mine frit" and "minn frir".The term is a combination of Cantonese/Hakka word for noodles "mein" (Chinese:面;pinyin:Miàn) and french word for "fried".It was likely introduced in Mauritius by Chinese immigrants who mostly came from the Southeast part of China (mostly from the Cantonese regions) at the end of the 19th century.It was mainly eaten by the Chinese community who settled in Mauritius and eventually evolved in a distinctively Mauritian dish diverging from the original recipe.It is a classicalSino-Mauritiandish which is eaten by all Mauritians regardless of ethnicity,reflecting the influence of Chinese and Sino-Mauritian community despite being one the smallest community on the island.It is a very common street food and can be found in almost all restaurants on the island.
Chow mein has gained popularity inMexico,which receivedwaves of Chinese immigrantsin the past, particularly in northwestern Mexico.Mexicali, a city inBaja California, is known for its distinct style of chow mein, which typically use Mexican ingredients as substitutes for traditional Chinese ones, an adaption that was made by Chinese immigrants settling the area.
Tibetans who settled inNepalbrought chow mein with them.It is a popular fast food inNepal.TheNewaripeople of theKathmandu Valleyusewater buffalomeat andchickenin their cuisine, and chow mein inNepalis often cooked with onion, vegetables and buff (water buffalo meat).
Chinese food (chifa) is very popular in Peru and is now a part of mainstream Peruvian culture. Chow mein is known to Peruvians astallarín saltado("sautéed noodles") and may contain peppers, onions, green onions, and tomatoes. Chicken or beef are the preferred meats used in this Peruvian variant.