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

Active: 40 minTotal: 40 min

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.

Dependency

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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.

Make

  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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (21)
Gluten-free (4)
Paleo (1)
Vegetarian (12)

24 reviews

Very good! Kiddos loved it! That’s always a win in our house!

By: Serena
Posted: Mar 23, 2020
Diet: Original
0 Helpful

This was really tasty! Winged it on the veggie amounts but came together nicely and really enjoyed the flavors. Good leftovers too

By: Emily
Posted: Mar 22, 2020
Diet: Original
0 Helpful

Overall it was good, have lots of leftovers for lunch. I did feel like the sauce was underseasoned as written, we added additional tamari and ground pepper, but I'd like to experiment a bit more in the future.

By: Melissa
Posted: Mar 21, 2020
Diet: Gluten-free
0 Helpful

I added shrimp and tofu for additional protein and totally forgot the cashews and it was still delicious. Really simple and comes together quickly.

By: Judith
Posted: Mar 21, 2020
Diet: Vegetarian
1 Helpful

Agreed 4.5 but rounded down because the hot sauce made it for us. All was very good but the stir fry sauce lacked something.

By: Liz
Posted: Mar 19, 2020
Diet: Original
0 Helpful

This was good, but I'd change the sauce next time.

By: Andrew
Posted: Mar 19, 2020
Diet: Original
0 Helpful