<P> Traditionally this is a dry variation of wonton noodle soup . The soup is simply separated from the noodles and other ingredients, and served on the side . </P> <P> The term lo mein comes from the Cantonese lou1 min6 (撈 麵), meaning "stirred noodles". The Cantonese usage of the character 撈, pronounced lou1 and meaning "to stir", differs from the character's usual meaning of "to dredge" or "to scoop out of water" in Mandarin, in which case it would be pronounced as laau4 or lou4 in Cantonese (lāo in Mandarin). In Mandarin, the dish is more typically called lāo miàn . In its country of origin, it is made of thin flour and egg noodles which are notable for their elastic texture . </P> <P> In American Chinese restaurants, lo mein is a popular take - out food and is sometimes considered synonymous with chow mein . The dish is distinct from both Cantonese lo mein and Cantonese crispy chow mein . Cantonese lo mein is stirred with a thin sauce and items such as wonton or beef brisket added on top . In contrast, American lo mein noodles are usually stir - fried with a sauce made from soy sauce and other seasonings . Vegetables such as bok choy and cabbage can be mixed in and meats like roast pork, beef or chicken are often added . Shrimp lo mein, lobster lo mein, vegetable lo mein, and "House" lo mein (more than one meat) are sometimes available . </P> <Ul> <Li> <P> American - style lo mein </P> </Li> </Ul>

What kind of vegetables are in lo mein
find me the text answering this question