, among other things, to Chow mein as being available in either of two styles: "Canton, or Chicago Fried". "Chicago Fried Chow Mein"; sounds either truly wonderfully American, or truly scary, depending on your view. Anyone know... (26 replies, last updated by rockycat February 19, 2008)

Hate to disappoint you, but LA-style Chow Mein is actually Chinese-style Chow Mein. "Mein" means noodles in Cantonese, so Chow Mein must, by deinition, be a noodle dish. Serving Chow Mein without noodles is like serving fried... (34 replies, last updated by bulavinaka May 15, 2008)

Most Chinese restaurants serving chow mein do not make their own noodles, but rather purchase noodles made with egg. This is the thin, yellowish noodle that you see most commonly in Chinatown. Some of the old 1950s style pan... (1 reply, last updated by Chelmoon January 13, 2007)

In an authentic Chinese restaurant (not an ABCDE-American Born Chinese Dining Establishment), chow mein means stir fried noodles. If you want them crispy fried, you have to ask for those and some places do charge more. (9 replies, last updated by zfalcon July 1, 2009)

sprinkled with fried crispy chow mein noodles (the kind in the salad aisle), topped with thick gravy and then with another hamburger bun/white bread. I know, sounds yummy doesn’t it? Based on the description alone, who... (18 replies, last updated by Chandavkl July 23, 2008)

Just to be clear... are you looking for the yellow noodles that are usually stir fried with carrots and celery and some other stuff (what most people think about when they hear "chow mein"), or are you looking for are you looking... (7 replies, last updated by scfranklin December 3, 2007)

I grew up enjoying a particular style of Cantonese Chicken Chow Mein. It was exceptionally thick, with fried rice on the bottom, thin strips of chicken on the top, mostly onions, no mushrooms and a minimum of celery. Some of the... (11 replies, last updated by JD August 4, 2005)

I’m a fellow former Food in East patron (huge sniffle as it was my go-to place for Chinese comfort food; btw, if you ever hear of them opening elsewhere, please let me know). The best "Jiew Pai Chow Mein" (special Cantonese... (30 replies, last updated by Lainey1978 November 19, 2009)

Has anyone here ever tried Golden Chow Mein on West 7th in St. Paul??? I’ve been eating there for years, but never had the chow mein. But based on what I have had there— The fried rice, the lo mein, the egg foo yung, egg... (41 replies, last updated by s4zando January 10, 2009)

Back in the days of my childhood in Brooklyn, going out for Chinese food was one of the weekly treats I always looked forward to. Our menu selections rarely varied from week to week and ALWAYS included chicken chow mein. I would... (5 replies, last updated by SSqwerty November 15, 2008)

since nomenclature differs from area to are, I will preface by saying that in Chicago, these are the differences: Chow mein = chop suey with crunchy fried noodles Cantonese chow mein = chop suey with very thin pan fried noodles... (31 replies, last updated by jumpingmonk August 21, 2009)

chow mein noodles...if I’m thinking of the right ones. Most places use a yellower (egg?) noodle. The only old school ones were pale. They fried up differently. I think they came from a factory in Oakland Chinatown, well... (12 replies, last updated by yimster April 12, 2009)

" was that small, heavy, ribbed glass bottle of the concoction marketed by La Choy, along with the cans of dry chow mein noodles and the associated can of "chicken chow mein". We have now escaped into the newer universe of fresh... (34 replies, last updated by rworange July 9, 2008)

Hi, I would like to buy some chow mein from chez mein - the place that sells $2 chow mein near st. laurent and des pins. I was just wondering does anyone know the daily hours of operation of this place? I heard that it’s... (18 replies, last updated by Shattered December 22, 2008)

Does anyone know if any Chinese restaurants serve the “old fashioned” type Chow Mein from the 50’s and 60’s? It was stir-fried onions, bean sprouts, water chestnuts, celery and the round curly fried... (5 replies, last updated by elr May 3, 2004)