At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep fried and could be crispy "like the ones in cans" or "fried as crisp as hash browns". On the East Coast, "chow mein" is always the crispy kind. There is a regional difference in the US between the East and West Coast use of the term "chow mein".
Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served. 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. Ĭrispy chow mein either has onions and celery in the finished dish or is served "strained", without any vegetables. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles. The steamed chow mein has a softer texture, while the latter is crisper and drier. In the American market, two types of chow mein include crispy chow mein and steamed chow mein. Vegetarian or vegan chow mein is also common. It is often served as a specific dish at westernized Chinese restaurants. 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. 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.
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