Below is a list of all known varieties for Lo Mein Noodle. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Amchur (Dried Mango Powder) | Amchur (Dried Mango Powder) is a food ingredient used in various culinary applications. |
| Chow Mein Noodle (Crispy) | Pre-fried, hard wheat-flour noodles intended to be used directly as a crunchy topping for dishes, not cooked in boiling water. |
| Lo Mein Noodle (Dried, Fine) | The dried version of the noodle, cut into a finer strand for delicate stir-fries. |
| Lo Mein Noodle (Dried/Thin) | The dried, thinner version of the noodle, used when fresh noodles are unavailable. |
| Lo Mein Noodle (Dried/Wide) | Dried, wide strands of the soft egg noodle. |
| Lo Mein Noodle (Fresh/Thick) | The thick, fresh, chewy noodle ideal for stir-frying (lo mein means "tossed noodles"). |
| Lo Mein Noodle (Fresh/Thin) | Fresh, thinner strands of the egg noodle, used for a lighter noodle base. |
| Lo Mein Noodle (Tricolor) | Thick egg noodles colored with vegetable powders for visual effect. |
| Shilajit | Shilajit, salajeet, mumijo or mumlayi or mumie is an organic-mineral product of predominantly biological origin, formed at high altitudes on stony mountains, in sheltered crevices and caves. |