Jump to content

Chow mein

From Wikipedia, the free encyclopedia
(Redirected from Chaomian)

Chow mein
A plate of chow mein
CourseMain course
Place of originChina
Region or stateGuangdong
Serving temperatureHot
Main ingredientsNoodles, soy sauce, vegetables
VariationsChicken, pork, beef, shrimp, tofu
Chow mein
Traditional Chinese炒麵
Simplified Chinese炒面
Literal meaning"Stir-fried noodles"
Transcriptions
Standard Mandarin
Hanyu Pinyinchǎo miàn
IPA[ʈʂʰàʊ.mjɛ̂n]
Hakka
Romanizationcau mien
Yue: Cantonese
Yale Romanizationcháau mihn
Jyutpingcaau2 min6
IPA[tsʰaw˧˥.min˨]
Southern Min
Hokkien POJchhá-mī

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.

Etymology

[edit]

'Chow mein' is the Americanization of the Chinese term chaomian (simplified Chinese: 炒面; traditional Chinese: 炒麵; pinyin: chǎomiàn).[1] Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (US) in 1906.[6] 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") and mein (simplified Chinese: 面; traditional Chinese: 麵; pinyin: Miàn) meaning "noodles".

Regional cuisine

[edit]

American Chinese cuisine

[edit]
Chicken cube chow mein
Subgum chow mein
Soy sauce chow mein

Chaomian was introduced from China into the United States by Chinese immigrants who came from the Guangdong provinces in the California 1849 Gold Rush era bringing with them their Cantonese style of cooking.[1]

In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken being most common but pork, beef, shrimp or tofu sometimes being substituted), onions and celery. It is often served as a specific dish at westernized 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.[7]

Crispy chow mein either has onions and celery in the finished dish or is served "strained", without any vegetables. Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimes carrots, cabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.[8]

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.[9] At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep fried[10] and could be crispy "like the ones in cans"[11] or "fried as crisp as hash browns".[12] At a few East Coast locations, "chow mein" is also served over rice.[13] 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.[7][8]

The crispy version of chow mein can also be served in a hamburger-style bun as a chow mein sandwich.[8]

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 suey poured over crunchy fried noodles".[14] 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.[15] Jeremy Iggers of the Star Tribune describes "Minnesota-style chow mein" as "a green slurry of celery and ground pork topped with ribbons of gray processed chicken".[16] Bay Area journalist William Wong made a similar comment about what is sold as chow mein in places like Minnesota.[17] A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts.[18][19] Another Minnesotan variant includes ground beef and cream of mushroom soup.[20] In Louisiana, "Cajun chow mein" is actually a noodle-less rice dish that is a variation of jambalaya.[21][22]

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.[23][24] As an example, the chow mein gravy favored in the Fall River area more closely resembles that used in local New England cooking than 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.[25]

In 1946, one of the first companies to market "chow mein" in a can was Chun King.[26] The product's creator was Jeno 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.[25][27][28][29] To keep cost down, Paulucci replaced expensive water chestnuts with lower-cost celery stalks that were originally destined for cattle feed.[27] Paulucci's company became so successful selling canned chow mein and chop suey that President Gerald Ford quipped, "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.[25][30] After Paulucci sold Chun King in 1966, the company was sold several more times more until it was dissolved in 1995.[31]

By 1960, Paulucci told The New York Times that "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."[32]

Outside of Chinese restaurants, what is labeled as chow mein is actually a chop suey-like stew that has very little resemblance to actual chow mein. As an example, the official U.S. military recipe (which is employed by cooking facilities of all four American military services) does not include noodles and has instructions to serve the dish over steamed rice and can serve 100 persons per batch.[33][34]

Australian cuisine

[edit]

Outside of Asian communities, many Australians appear to confuse chow mein with chop suey.[35] 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 the Australian Institute of Sport,[36] on ABC radio,[37] and a popular Australian women's magazine since the mid-1960s[38] and during the 21st century.[39]

Canadian Chinese cuisine

[edit]

Canadian westernized Chinese restaurants may offer up to three different types of chow mein, none of which is identical to either of the two types of American chow mein. Cantonese style chow mein contains 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. Plain chow mein is similar to other Western chow meins, but contains far more mung bean sprouts; some regional recipes may substitute bean sprouts for noodles completely.[citation needed][original research?] 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.[40][41]

In Newfoundland, 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 an independent self-governing British dominion contributed to the lack of availability of the necessary ingredients from the rest of North America or from Europe.[42][43][44]

Caribbean Chinese cuisine

[edit]

Many West Indian people include chow mein in their cuisine, especially peoples from islands like Trinidad and Tobago[45][46] and Jamaica[47][48] which 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 countries Guyana[49][50][51] and Suriname (known by its Dutch name "tjauw min" or "tjauwmin").[52][53] 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 a pork sausage as the meat.[52] The main difference is that local spices are added, and the dish is often served with hot Scotch bonnet peppers or pepper sauce.

In Cuba, aside from the foreign-owned tourist hotels which often serve Western-style Chinese food, local Chinese restaurants can be found in Havana that offer a distinct Cuban style.[citation needed][original research?]

Central America

[edit]

In Panama, chow mein is prepared with a mixture of onions, peppers, celery and carrots with pork or chicken and stir fried with noodles.[54][55] Another recipe includes canned corn.[56] In El Salvador, chow mein may contain carrots, cabbage or broccoli.[57][58] In Guatemala, chow mein (or chao mein) is usually prepared with chayote and carrots and served on a corn tostada.[59][60][61]

Indian Chinese cuisine

[edit]
Kolkata style egg chow mein

Chow mein is also common in Indian Chinese. In India, it was introduced by the Chinese of Calcutta. It is usually offered Hakka-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 include paneer with the mixture of noodles and vegetables. Another non-meat Indian variant includes scrambled egg as a protein source.[62][63] Kolkata has its own variant that is called Calcutta Chow Mein or Calcutta Chowmin that also includes green chilli, chilli garlic, or hot garlic.[64] The Pakistani version includes carrots, cabbage, peppers, spring onions, chilies, and ginger garlic paste.[65]

Indonesian Chinese cuisine

[edit]

There are two Indonesian versions of chow mein. One is Mie 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 of I fu mie or Mi Siram, literally means drenched noodle, in Indonesian Chinese cuisine. In Indonesia, i fu mie is usually served with thick egg sauce with cauliflower, broccoli, mushroom, kekkian or prawn cake, and chicken. Several varieties does exists such as vegetarian and seafood that contains squid, prawn and fish instead of kekkian. The dish is often confused with Lo mein.

Mauritian cuisine

[edit]

In Mauritius, Mauritian chow mein is known as "mine frire", "mine frite", "mine frit" and "minn frir".[66][67][68] The term is a combination of Cantonese/Hakka word for noodles "mein" (Chinese: 面; pinyin: Miàn) and french word for "fried".[67] 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.[69] 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.[70] It is a classical Sino-Mauritian dish which is eaten by all Mauritians regardless of ethnicity,[71] reflecting the influence of Chinese and Sino-Mauritian community despite being one the smallest community on the island.[69][72] It is a very common street food and can be found in almost all restaurants on the island.[73][71][69]

Mexican Chinese cuisine

[edit]

Chow mein has gained popularity in Mexico,[citation needed] which received waves of Chinese immigrants in the past, particularly in northwestern Mexico. Mexicali, a city in Baja 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.[74][failed verification][original research?]

Nepalese cuisine

[edit]
Nepalese-style hot chicken chow mein

Tibetans who settled in Nepal brought chow mein with them.[citation needed] It is a popular fast food in Nepal.[75][76] The Newari people of the Kathmandu Valley[citation needed] use water buffalo meat and chicken in their cuisine, and chow mein in Nepal is often cooked with onion, vegetables and buff (water buffalo meat).[75][77][78][79]

Peruvian Chinese cuisine

[edit]
Peruvian tallarin saltado

Chinese food (chifa) is very popular in Peru and is now a part of mainstream Peruvian culture. Chow mein is known to Peruvians as tallarín saltado ("sautéed noodles") and may contain peppers, onions, green onions, and tomatoes. Chicken or beef are the preferred meats used in this Peruvian variant.[80][81][82][83][84]

See also

[edit]

References

[edit]
  1. ^ a b c d 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...
  2. ^ Cho, Lily (2010). Eating Chinese. University of Toronto Press. p. 51. ISBN 9781442659995.
  3. ^ 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.
  4. ^ Bindloss, Joseph (2010). Nepal: Country Guide Series, Lonely Planet guidebooks. Lonely Planet. p. 65. ISBN 9781742203614.
  5. ^ Mason, Laura (2004). Food Culture in Great Britain. Greenwood Publishing Group. p. 163. ISBN 9780313327988.
  6. ^ Wilkinson, Endymion Porter (2000). Chinese history : a manual (Rev. and enl ed.). Cambridge, Mass.: Published by the Harvard University Asia Center for the Harvard-Yenching Institute. p. 648. ISBN 0-674-00247-4. OCLC 42772193.
  7. ^ a b "Chow mein noodles, fried". GourmetSleuth. Archived from the original on July 14, 2015. Retrieved June 16, 2015.
  8. ^ a b c "The pounds – of noodles – pile up at chow mein factory". Made In Fall River. GateHouse Media, Inc. September 23, 2008. Archived from the original on December 6, 2013. Retrieved September 12, 2010.
  9. ^ Etter, Gerald (November 9, 1988). "Classic Cantonese Chow Mein With Fried Noodles – That Was Then. Sophistication, Freshness And Delicacy – This Is Now". The Philadelphia Inquirer. Archived from the original on March 3, 2016. Retrieved October 19, 2013.
  10. ^ Kilgannon, Corey (November 23, 1997). "In Search of Chow Mein". The New York Times. Archived from the original on September 14, 2017. Retrieved February 6, 2017.
  11. ^ Hansen, Barbara (April 19, 2000). "Chow Mein Lives". Los Angeles Times. Archived from the original on October 24, 2013. Retrieved October 18, 2013.
  12. ^ Jacobson, Max (April 15, 1999). "Soup That Bowls You Over: One man's quest for the perfect won ton min (in America, anyway) ends at Har Lam Kee". Los Angeles Times. Archived from the original on October 24, 2013. Retrieved October 18, 2013.
  13. ^ Ferretti, Fred (April 13, 1983). "Chinese Dishes, American Style". The New York Times. Archived from the original on July 6, 2017. Retrieved February 6, 2017.
  14. ^ Eng, Monica (November 3, 2005). "Theories on origin of other Chinese foods". Chicago Tribune. Archived from the original on October 19, 2013. Retrieved October 19, 2013.
  15. ^ "Top Spots For Chow Mein In The Region". CBS Philly. September 10, 2013. Archived from the original on November 5, 2013. Retrieved November 5, 2013.
  16. ^ Iggers, Jeremy (October 27, 1999). "Restaurant review: Chow mein". Minneapolis Star Tribune. Archived from the original on November 5, 2013. Retrieved November 5, 2013.
  17. ^ Wong, William (2010). Yellow Journalist: Dispatches from Asian America. Temple University Press. pp. 92–94. ISBN 9781439903599. Archived from the original on April 20, 2017. Retrieved September 27, 2016. Note: The essay in this book was original published in the 21 July 1988 issue of the East-West News as an article titled "Minnesota Chow Mein".
  18. ^ "Nankin-Style Subgum Chow Mein". The Washington Post. May 23, 2007. Archived from the original on December 30, 2011. Retrieved November 5, 2013.
  19. ^ Grobe, Crystal (October 9, 2012). "Bite Of Minnesota: Subgum Chow Mein". WCCO-TV. Archived from the original on December 7, 2013. Retrieved November 14, 2013.
  20. ^ "Recipes: Beef Chow Mein Hot Dish". Minneapolis Star Tribune. January 17, 2007. Archived from the original on December 8, 2013. Retrieved November 14, 2013.
  21. ^ Bodin, Merlin. "Cajun Chow Mein".
  22. ^ Maher, Jessica. "Cajun Chow Mein". Kitchen Belleicious.
  23. ^ Lim, Imogene L. & Eng-Wong, John (1994). "Chow Mein Sandwiches: Chinese American Entrepreneurship in Rhode Island" (PDF). In Kwok, Munson A. & Quan, Ella Yee (eds.). Origins and Destinations: 41 Essays on Chinese America. Los Angeles: Chinese Historical Society of Southern California, UCLA Asian American Studies Center. pp. 417–436. ISBN 9780930377038. OCLC 260218520. Archived from the original (PDF) on July 14, 2015. Retrieved June 5, 2014.
  24. ^ Lim, Imogene (Spring 2006). "Mostly Mississippi: Chinese Cuisine Made In America". Flavor & Fortune. Vol. 13, no. 1. pp. 11–12. Archived from the original on October 26, 2013. Retrieved June 5, 2014.
  25. ^ a b c Shapiro, T. Rees (November 30, 2011). "Jeno Paulucci, pioneer of frozen-food business, dies at 93". The Washington Post. Archived from the original on November 11, 2013. Retrieved August 25, 2017.
  26. ^ Key, Janet (June 22, 1989). "RJR Sending Chun King To Orient". Chicago Tribune. Archived from the original on March 4, 2016. Retrieved October 21, 2013.
  27. ^ a b Gorman, John (March 23, 1987). "Food Giant's Green Thumb Grew 2 Big Successes". Chicago Tribune. Archived from the original on October 21, 2013. Retrieved October 21, 2013.
  28. ^ Slotnik, Daniel E. (November 25, 2011). "Jeno Paulucci, a Pioneer of Ready-Made Ethnic Foods, Dies at 93". The New York Times. Archived from the original on March 22, 2017. Retrieved February 6, 2017.
  29. ^ Witt, Linda (September 13, 1976). "What Makes Jeno Paulucci Happy? Italian Influence, Clean Lakes, Punctuality and Pizza Eaters". People. Vol. 6, no. 11. p. 72. Archived from the original on October 22, 2013. Retrieved October 21, 2013.
  30. ^ Ford, Gerald R. (September 16, 1976). "Remarks of The President at the Italian-American Foundation Bicentennial Tribute Dinner" (PDF). White House. Archived (PDF) from the original on April 11, 2014. Retrieved November 14, 2013 – via Gerald R. Ford Presidential Library.
  31. ^ McQuaid, Kevin L. (April 4, 1995). "Chun King Corp. to close plant, eliminate 173 jobs". The Baltimore Sun. Archived from the original on July 14, 2015. Retrieved June 16, 2015.
  32. ^ Alden, Robert (March 13, 1960). "Advertising: Chow Mein to Be Reoriented: Packager Cooks Up Sales Recipe for 'Chinese' Dish". The New York Times. p. F12. ProQuest 115049920. Archived from the original on July 29, 2018. Retrieved July 28, 2018.
  33. ^ "Chicken Chow Mein (Cooked diced)" (PDF). Armed Forces Recipe Service.
  34. ^ Index of Recipes: Armed Forces Recipe Service; 2003 Index; COG I Stock No. 0530-LP-011-3090 (PDF). United States Government. 2003. p. L16000. Archived (PDF) from the original on July 29, 2013. Retrieved February 14, 2014. {{cite book}}: |work= ignored (help)
  35. ^ O’Connell, Jan. "1887 Chop suey described in Australia". Australian Food Timeline.
  36. ^ "Chow Mein". Australian Sports Commission.
  37. ^ Quintner, Suzanne; Trembath, Melinda (March 7, 2007). "Chow Mein - gluten free". Australian Broadcasting Corporation.
  38. ^ "When teenagers give a party". The Australian Women's Weekly. September 29, 1965. p. 67 – via Trove#Newspapers.
  39. ^ "Beef chow mein". The Australian Women's Weekly. May 9, 2022.
  40. ^ Sakauye, Russell (May 29, 2013). "The Legacy of the Cumberland Chow Mein". The Bulletin (JCCA). Japanese Canadian Citizens Association. Archived from the original on September 27, 2013.
  41. ^ Bain, Jennifer (March 8, 2011). "Japanese-Canadian chow mein: Chow mein — with seaweed and pickled ginger — never tasted so good". Toronto Star. Archived from the original on November 15, 2017. Retrieved August 25, 2017.
  42. ^ Heintz, Lauryn (April 16, 2016). "Chop Suey Nation: A road trip uncovers the lives behind small-town Chinese-Canadian food". Calgary Journal.
  43. ^ Tremonti, Anna Maria (host) (January 31, 2019). "Chinese immigrants developed dishes to appeal to Western palates, says Ann Hui". The Current. 1:30 minutes in. CBC Radio One. (full transcript).
  44. ^ Hui, Ann (September 4, 2019). "Book Excerpts: In Newfoundland, You Have to Ask for Noodles in Your Chow Mein". Eater.
  45. ^ Ganeshram, Ramin (February 1, 2011). "Recipe: Eight-Treasure Trini Chow Mein". NPR. Archived from the original on May 27, 2018. Retrieved April 5, 2018.
  46. ^ Ganeshram, Ramin (February 2, 2011). "Chinese New Year, Trinidad-Style". NPR. Archived from the original on May 27, 2018. Retrieved April 5, 2018.
  47. ^ "Spicy Chicken Chow Mein Recipe". Jamaican Medium Foods. Archived from the original on October 19, 2021. Retrieved October 10, 2021.
  48. ^ Wong, Craig (October 26, 2017). Jerk Chicken Chow Mein. Bon Appétit.
  49. ^ Nelson, Cynthia (January 29, 2013). "Guyanese-style chicken chowmein": Sometimes you just crave chowmein. Using chowmein noodles, marinaded chicken, and veggies like beans, carrots, and green onion, you can make your own version at home". The Christian Science Monitor. Archived from the original on October 19, 2013. Retrieved October 19, 2013.
  50. ^ Seponara-Sills, Jonny & Seponara-Sills, Amy (April 30, 2011). "Guyanese chow mein: A traditional Guyanese dish that reveals a fusion of Asian influences". The Christian Science Monitor. Archived from the original on October 19, 2013. Retrieved October 19, 2013.
  51. ^ "Chicken and Shrimp Chow Mein - Guyanese Style". January 14, 2018.
  52. ^ a b Woei, Patrick (December 2019). "'Tjauwmin', a Surinamese favorite with a Chinese origin". Surinam Airways. Archived from the original on October 19, 2021. Retrieved October 10, 2021.
  53. ^ "Wat is Surinaamse Tjauw min?" [What is Surinamese Tjauw min?]. Smaakvol NH (in Dutch).
  54. ^ "Chow mein de pollo" [Chicken Chow Mein]. Recetas de Panamá (in Spanish).
  55. ^ "Choe mein de Puerco" [Pork Chow Mein]. elistmopty (in Spanish). May 16, 2019.
  56. ^ Montenegro, Nayla (March 30, 2007). "El "Chow Mein" es panameño" [The "Chow Mein" is Panama]. Panamá América (in Spanish). Archived from the original on July 14, 2015. Retrieved July 13, 2015.
  57. ^ "Chao mein con pollo salvadoreño" [Salvadorean Chicken Chow Mein]. Recetas del Salvador (in Spanish).
  58. ^ "Chow mein salvadoreño" [Salvadorean Chicken Chow]. SaborlLatino503 (in Spanish).
  59. ^ Esparza, Bill (August 19, 2014). "Essential T: Chow Mein Tostadas at Guatemalteca Bakery & Restaurant". Los Angeles.
  60. ^ Stewart, Jade Yamazaki (June 30, 2021). "Kent offers fantastic Guatemalan food, satisfying birria tacos and affordable sushi". Seattle Times.
  61. ^ Giron, Rudy (January 31, 2012). "Guatemalan chow mein tostada". Antigua Daily Photo.
  62. ^ "Recipe: Egg Chowmein". Zee News. January 21, 2013. Archived from the original on December 17, 2013. Retrieved November 14, 2013.
  63. ^ Shaw, Kanchan (March 17, 2010). "Egg Hakka Chowmein". Gourmet India. Archived from the original on December 17, 2013. Retrieved November 14, 2013.
  64. ^ Bhattacharya, Chandrima S. (June 21, 2015). "Long live chow mein: Hakka or gravy, Dacres Lane or Tangra, Chandrima S. Bhattacharya traces the journey of the ubiquitous Calcutta chowmin". Calcutta Telegraph. Archived from the original on July 28, 2015. Retrieved August 9, 2015.
  65. ^ Athar, Ayesha (May 10, 2019). "Recipe: Pakistani Style Chicken Chow Mein". National Courier. Archived from the original on November 24, 2021. Retrieved October 10, 2021.
  66. ^ "Chinese fried noodles-". ile-maurice.tripod.com. Retrieved January 10, 2022.
  67. ^ a b "Top 10 Most Popular Mauritian Dishes". restaurants.mu. Retrieved January 10, 2022.
  68. ^ Maurice, Recette Ile (January 24, 2021). "Mine frit de l'ile Maurice" (in French). Retrieved January 10, 2022.
  69. ^ a b c "Republic of Mauritius- Mauritian Cuisine". www.govmu.org. Archived from the original on July 28, 2022. Retrieved January 10, 2022.
  70. ^ Ng Tseung-Wong, Caroline; Verkuyten, Maykel (2015). "Multiculturalism, Mauritian Style: Cultural Diversity, Belonging, and a Secular State". American Behavioral Scientist. 59 (6): 679–701. doi:10.1177/0002764214566498. ISSN 0002-7642. S2CID 144906729.
  71. ^ a b "Mine frit : un grand classique de la cuisine sino-mauricienne -" [Mine frit: a great classic of Sino-Mauritian cuisine]. Tasting Mauritius (in French). December 28, 2018. Retrieved January 10, 2022.
  72. ^ "Chinese Cuisine". Cuizine Maurice. Retrieved January 10, 2022.
  73. ^ "Mine Frite (Fried Noodles) Recipe". restaurants.mu. Retrieved January 10, 2022.
  74. ^ Ly, Vicky (April 16, 2015). "The Chinese-Mexican cuisine born of US prejudice". NPR. Archived from the original on May 12, 2018. Retrieved May 12, 2018.
  75. ^ a b Tamang, Alina. "How to Make Mouthwatering Nepali Style Chicken Chowmein?". Utsav 360.
  76. ^ "35 must try food in Nepal – List of most popular Nepali food". Nepal101. December 12, 2020.
  77. ^ "Buff Chowmein (Nepali Style Chowmein)". Kathmandu MoMo House & Bar.
  78. ^ "Buff Chowmein Recipe | Buff Sukuti Chowmein". Listy Recipe. April 1, 2020.
  79. ^ "Nepali-Style Chow Mein". Paris Kathmandu. April 9, 2020.
  80. ^ "Lunch Bunch: A Peruvian twist; Andes fare meets Mexican eatery". Times Record News. July 6, 2012. Archived from the original on October 20, 2013. Retrieved October 19, 2013.
  81. ^ "Tallarin Saltado Recipe – Peruvian Stir-Fried Noodles". EatPeru.
  82. ^ "Tallarin Saltado". Chewing Happiness.
  83. ^ "Tallarín Saltado Criollo". Comidas Peruanas (in Spanish).
  84. ^ "Tallarín saltado criollo [receta completa y video]". La República (in Spanish). September 30, 2020.
Wikimedia Commons has media related to Chow mein.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Chow_mein&oldid=1261871439"