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1900-1929 - Chinese-American Restaurant and Diner Communities
Chow Mein is a Chinese-American stir-fried noodle dish that became a fixture in early 20th-century immigrant cities and diners. Featuring crispy or soft egg noodles tossed with meat, vegetables, and a savory sauce, it was adapted to local tastes and ingredients, quickly becoming a diner and state fair favorite across the United States.
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Difficulty
Medium
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes
Servings
4 servings
Region
San Francisco, New York, and Western mining-town Chinese American restaurants
Era introduced
1900-1929
Introduced by
Chinese-American Restaurant and Diner Communities
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Chow Mein, literally "stir-fried noodles" in Mandarin, arrived in the United States with Chinese immigrants but was quickly adapted to American tastes and available ingredients. American chow mein typically uses thin egg noodles stir-fried with beef or chicken, celery, cabbage, and onions. The dish often includes a brownish savory sauce and can be served soft or with the noodles crisped, depending on regional preferences. It became a diner and state fair staple by the 1920s, symbolizing the melding of Chinese culinary traditions with American dining culture.
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