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[Leftover] Char Siu Lo Mein
with snap peas / carrots

Active: 40 Total: 40

Use leftover roasted pork from earlier in the week to make this noodle stir-fry that is full of colorful vegetables.
Smarts: Cabbage can take a long time to cook and will reduce considerably in the process. Things will go faster if you are using very thinly sliced cabbage or coleslaw mix. Adjust the time as needed so that all of your vegetables are tender to your liking, but don’t rush it - the cabbage will be best when it's super tender and has almost a silky texture.



Char Siu Lo Mein:
  • Carrots - 8 oz , thinly sliced
  • Cabbage, green - 8 oz , thinly sliced (sub coleslaw mix)
  • Green onions - 2 stalks , finely chopped, green and white parts separate
  • Char siu pork (leftover from Monday) - 1 1/2 lbs , chopped
  • Oil, cooking - 1 Tbsp
  • Noodles, dried lo mein - 8 oz (sub spaghetti)
  • Snap peas - 8 oz (sub snow peas)
  • Hot sauce (opt) - for serving
Hoisin Stir-fry Sauce:
  • Garlic - 2 cloves , chopped
  • Water - 1/4 cup
  • Hoisin sauce - 3 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Cornstarch - 1 tsp


  1. Carrots / Cabbage / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make stir-fry sauce - Combine garlic, water, Hoisin sauce, soy sauce, and vinegar. (Can be done up to 5 days ahead)

  3. Green onions - Chop, keeping green and white parts separate.

  4. Leftover pork - If not already chopped, slice pork into bite-size pieces.

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  1. Bring a large stockpot of salted water to a boil.

  2. While water is coming to a boil, heat a wok with oil over medium-high heat. Add carrots and saute until nearly tender, 3 to 5 minutes.

  3. Add cabbage to carrots and saute both together until very tender, 5 to 7 minutes. Add water to the pan if it starts to look dry.

  4. Meanwhile, return to the pot of water and add noodles. Boil noodles according to package directions. Drain.

  5. When carrots and cabbage are tender, season them with some salt. Add white parts of green onions, snap peas, and pork. Saute to warm everything, 3 to 4 minutes more.

  6. Whisk cornstarch into stir-fry sauce.

  7. Add stir-fry sauce and noodles to wok and toss everything together until combined.

  8. Remove from heat and stir in green parts of green onions.

  9. Serve lo mein with some hot sauce if you’d like. Enjoy!



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