variations@lo.mein.ca

Linda Burum writes of Lo Mein in Asian Pasta: A cook's guide to the noodles, wrappers and pasta creations of the East

Toss-fried noodles (lo mein) are probably one of the most well-known Chinese noodle specialties. Unfortunately, in the United States they have been associated with canned fried noodles and other misinterpretations of the genre. In the hands of a good chef (or even a home cook with good ingredients), lo mein dishes can rise to the sublime. So varied are the possibilities, hundreds of different dished could be created from the master recipe [...] Once you get the knack of cooking the dish, you'll probably want to create your own lo mein specialty.