[Leftover] Char Siu Lo Mein with snap peas / carrots
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.
- 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
- 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
- Carrots / Cabbage / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make stir-fry sauce - Combine garlic, water, Hoisin sauce, soy sauce, and vinegar. (Can be done up to 5 days ahead)
- Green onions - Chop, keeping green and white parts separate.
- Leftover pork - If not already chopped, slice pork into bite-size pieces.
- Bring a large stockpot of salted water to a boil.
- 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.
- 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.
- Meanwhile, return to the pot of water and add noodles. Boil noodles according to package directions. Drain.
- 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.
- Whisk cornstarch into stir-fry sauce.
- Add stir-fry sauce and noodles to wok and toss everything together until combined.
- Remove from heat and stir in green parts of green onions.
- Serve lo mein with some hot sauce if you’d like. Enjoy!
This meal has 18 reviews
Quick easy tasty. Perfect!
Easy quick meal using the other night’s pork leftovers. The kids and adults loved it.
Really good, but did have a little bit of a weird flavor to us. Note to self: didn't love the flat noodles we had, try to find round lo mein next time!
Loved it! Made it with pork. Had left over vegetables, so we made two more meals using cashews like the vegetarian version. Would also be good with steak or chicken.
We needed to double the sauce. The sauce wasn't our favorite. Dish was much better with siracha and a squeeze of lime.
Quick and easy dinner. Thought the sauce was missing some flavor, but I added sriracha and extra soy sauce to my dish, and it was tasty.