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Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Of all Sichuanese street snacks, this one is the best known.
Of Fukien origins, this noodle dish is now synonymous with Tainan—thanks to the expertise of noodle cooks like those at Slow Season, who gave us this recipe.
Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them ''grab'' the garlic flavor.
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.