Going to China, or at least visiting a good Chinese restaurant, and not trying the traditional Chow mein is an insult to local culinary tradition. This simple and speedy dish, which is becoming increasingly popular worldwide, is based on stir-fried Chinese noodles with vegetables and sometimes meat or tofu. But also, especially in Western versions, it is often made with shrimp. Given its ingredients, the recipe is particularly popular in India, Nepal, the United Kingdom, and the United States.
The name can be literally translated as "stir-fried noodles": chow means "stir-fried" and mein means "noodles". There are two main types of Chow Mein available on the market: steamed and crispy, the latter often rebranded as "Hong Kong style". The latter are usually seasoned with a thick brown sauce, while the former are mixed with soy sauce before serving. Some even serve crispy spaghetti in a sandwich, like a burger.
Chow mein was first mentioned in 1920, in Sinclair Lewis's novel Main Street. In 1946, Chun King decided to commercialize the recipe in a can. The creator of the product was Jeno Paulucci, the son of Italian immigrants, who developed a recipe mainly based on Italian spices. Later, due to emigration and globalization, it gained popularity worldwide.
If you haven't already understood, know that there is no official or original recipe for this dish. But there are dozens and dozens of variations, depending on the region of origin or the individual.
