chomiàn

Chomiàn is a transliteration of the Chinese 炒麵 (chǎo miàn), commonly Anglicized as chow mein. It refers to a family of Chinese dishes in which noodles are quickly stir-fried in a hot wok with oil, vegetables, and often meat or tofu. The dish is closely associated with Cantonese cuisine and has become widespread in Chinese communities worldwide, with many local adaptations.

There are two main presentation styles. Cantonese-style chow mein typically uses soft, well-coated noodles stir-fried with vegetables and proteins, resulting in a cohesive, mixed texture. A crispy variant, sometimes called crispy chow mein, uses noodles fried until crisp and served with a moister sauce or topping.

In Chinese-American and other diasporic cuisines, chow mein varies in noodle type (egg noodles or plain wheat noodles), sauce (soy and oyster-based sauces are common), and fillings, reflecting regional tastes and available ingredients. Some versions emphasize a light, glossy coating, while others favor a drier, more separated noodle texture.

Preparation notes: Noodles are usually parboiled or pre-cooked, then tossed in a hot wok with aromatics such as garlic and ginger, vegetables like bean sprouts, cabbage, and scallions, and a protein. The dish is seasoned with soy sauce, oyster sauce, and a touch of sesame oil, with optional thickeners or sugars to adjust the glaze.

Etymology and usage: The name derives from the Chinese chǎo miàn, meaning fried noodles. Chow mein appears on menus worldwide and remains a staple in home cooking as well as in many Chinese and fusion restaurants.