Lo Mein: These Chinese noodles are a type of egg noodles incorporating wheat flour and eggs.
Udon: Made with wheat flour, water, and occasionally salt.
Texture
Lo Mein: Exhibits a silky, somewhat springy texture.
Lo Mein: Known for their thick, chewy nature.
Cooking Methods
Lo Mein: Typically stir-fried, Lo Mein noodles embrace high heat, mingling with ingredients like bok choy, bean sprouts, and sauces like soy sauce and oyster sauce. This method highlights their ability to absorb and complement a variety of flavors.
Udon: Generally boiled and featured in brothy dishes, Udon noodles excel in soup-based meals, including traditional Japanese noodle soups and nabemono (hot pot dishes), where they absorb the subtle nuances of the broth.
Nutritional Value
Lo Mein: With the addition of eggs, these noodles can be higher in protein but also may carry more calories and sodium.
Udon: Tends to be lower in calories and fat, offering a lighter option.
Flavor Profile
Lo Mein: The egg content in Lo Mein noodles gives them a richer flavor profile, making them stand out in dishes even when mixed with strong flavors like garlic, ginger, and sesame oil.
Udon: With a milder, wheat-based taste, Udon noodles serve as a canvas, absorbing and complementing the flavors of their accompanying broths and sauces, from delicate soy-based concoctions to more complex dashi-infused soups.