The noodles used in lo mein are "a little bit thicker" than their chow mein counterparts, Mark Morales, culinary director of Sunda New Asian, told Fox News Digital in a Zoom interview.

Lo mein tends to be made with a lot of sauce, and this sauce often includes cornstarch as a thickener. The sauce used in chow mein, on the other hand, is usually thinner and lighter.

For the Noodles & Main: 8 ounces lo mein noodles 1 teaspoon sesame oil 2 cups broccoli florets 1 tablespoon olive oil 8 ounces flank steak, thinly sliced against the grain Salt and pepper to taste ...

Add the noodles, and cook, stirring occasionally, for 8 to 10 minutes, or until they are tender but still have some bite. Drain, shake the colander, and tip the noodles into a large deep serving ...

Preheat oven to 300°F. Bring a large saucepan of lightly salted water to a boil over high. Add spaghetti, and cook according to package directions for al dente; drain. Transfer spaghetti to a 13 ...