Big Plain Lo Mein

Big Plate Lo Mein in the USA:

Origins:

- Big Plate Lo Mein, also known as Hau Zhong Mian (合州面), is a Cantonese dish that originated in Guangzhou, China.

- It became popular in the USA through Chinese restaurants in the 1980s.

Flavor Profile:

- A savory and salty dish with a strong umami flavor.

- Soy sauce, oyster sauce, ginger, garlic, and chili flakes provide background flavor.

- The sauce is thickened with cornstarch, creating a slight gravy.

Ingredients:

- Noodles: Thin egg noodles, similar to chow mein.

- Protein: Usually shrimp, but can also include chicken, pork, tofu, or vegetables.

- Vegetables: Broccoli, carrots, cabbage, and mushrooms are common.

- Sauce: Soy sauce, oyster sauce, cornstarch, garlic, ginger, chili flakes.

Preparation:

1. The noodles are tossed in a large bowl with sauce, vegetables, and protein.

2. The dish is typically served in a large bowl with a generous amount of noodles and toppings.

Common Variations:

- Spicy Big Plate Lo Mein: Adds chili oil or sriracha for a spicy kick.

- Vegetarian Big Plate Lo Mein: Uses tofu, vegetables, and vegetable broth instead of meat.

What to Look for in the Restaurant:

- The noodles should be cooked al dente, slightly firm to the bite.

- The sauce should be savory and slightly thickened.

- The vegetables should be crisp and fresh.

- The dish should be served piping hot.

Tips:

- Ask the server about spice levels if you're sensitive.

- Sharing is recommended as the portions can be large.

- Consider ordering a side of steamed dumplings or egg rolls to complete your meal.

Interesting Facts:

- "Big Plate" refers to the large bowl in which the dish is typically served.

- Lo mein literally means "pulled noodles," referring to the technique used to stretch the egg noodles.

- This dish is often seen as a healthier alternative to other Chinese-American dishes that use egg foo young or fried rice.