Bulk Lo Mein and Chow Mein Noodles for Wholesale & Commercial Supply
Lo mein and chow mein are dish names from US menus, not noodle specifications. Lo mein is a soft wheat noodle tossed in sauce. Chow mein is a noodle for the wok or the steam table, or a crisp fried topper. The same dough can serve either, so the noodle is specified by cut, cook and pack rather than by the dish it ends up in.
Dry lo mein holds 24 months at about 12 percent moisture, in a standard cut and a wide cut at 6 mm. Pre-cooked nests, yakisoba and Hokkien noodles sit alongside it, with Hokkien in both dry and fresh.
- Multi-origin
- US inventory
- Open specs
- No brokers
Types We Offer
Egg Noodles
Egg content depends on the line: the nest lists egg powder at 5 percent, and the pre-cooked egg noodle lists egg at 0.5 percent on one version and 3 percent on another. It is not the American casserole noodle.
Specifications
- Ingredients
- Wheat flour 88%, water 11%, salt 1%
- Allergens
- Wheat
- Shelf life
- 24 months
- Origin
- China
- Energy per 100 g
- 363 kcal
- Protein per 100 g
- 11 g
- Carbohydrate per 100 g
- 75 g, sugars 2.0 g, fiber 2.5 g
- Fat per 100 g
- 1.6 g
- Sodium per 100 g
- 710 mg
- Color and moisture
- Off white, Uniform and consistent, moisture 12.1%
- Mycotoxin results
- Deoxynivalenol (Vomitoxin) 236 ug/kg; Zearalenone (ZON) Not detected
What You Can Change
- Cut. A standard cut or a wide cut at 6 mm.
- Format. Dry lo mein, pre-cooked nests, yakisoba or Hokkien.
- Hokkien. Dry or fresh.
- Egg. None on the dry line, egg powder at 5 percent on the nest.
- Egg noodle. Egg at 0.5 or 3 percent on the pre-cooked lines.
Private Label
For a wok-ready line under your brand, set the format first: dry lo mein, pre-cooked nests, yakisoba or Hokkien. The egg level and the cut are yours to choose, and your label states both.
Pacific86 Is the Sister Company of Source86.
- Pacific86 runs on the same supplier network and the same audited vendors as Source86.
- Our team works on the ground in the countries where your product is made.
- The same FSQA team reviews the documentation for your order.
- Audited vendors
- 86
- BRCGS grade
- AA
- Countries with our team on the ground
- 15
- On-time delivery
- 98%
Tell Us What You Need
Questions Buyers Ask
+Which noodle do I need for lo mein, and which for chow mein?
Start from the cook, not the menu name. Dry lo mein comes in a standard cut and a 6 mm wide cut, and it cooks from hard. Pre-cooked nests arrive already cooked. Yakisoba and Hokkien cover the rest of the wok side, and Hokkien runs dry or fresh. Tell us whether the noodle is sauced, stir-fried, held hot or fried crisp, and we narrow it from there.
+Do your lo mein noodles contain egg?
Some do, and the level is stated. The published dry lo mein has none: wheat flour 88 percent, water 11 percent and salt 1 percent, with wheat as its only declared allergen. The nest lists egg powder at 5 percent. The pre-cooked egg noodle comes in two versions, one at 0.5 percent egg and one at 3 percent. Read the statement for the line you buy.
+What does the nutrition panel start from?
Energy is 363 kcal in 100 g of the dry wide lo mein, with protein at 11 g and fat at 1.6 g. Carbohydrates come to 75 g, of which sugar is 2.0 g, plus 2.5 g of fiber. Add egg to your formulation and the statement and the panel both move with it.
+How long does dry lo mein keep?
24 months. Its moisture tests at 12.1 percent, low enough for a dry wheat noodle to keep two years. Its color is off white, uniform and consistent.
+What do I decide first for a lo mein line under my brand?
The format, before anything else: dry lo mein, pre-cooked nests, yakisoba or Hokkien. Then the egg level and the cut, from the standard cut to the 6 mm wide one. Both go on your label, so set them with the statement you want to print.
