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[Leftover] Char Sui Noodle Stir-Fry
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.

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Ingredients

Servings:
4
Metric
Char Siu Noodle Stir-Fry:
  • 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, gluten-free spaghetti - 8 oz (sub soba noodles)
  • 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, gluten-free - 3 Tbsp
  • Tamari - 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, Tamari, 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 noodles 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

Seriously delicious! I took some reviewers’ advice and added sriracha and lime to the sauce. Less hoisin since we don’t like sauce too sweet. Doubled the sauce. And used chicken thighs. My family was blown away. The marinade for the meat was so interesting!

By: Ann
Posted: Apr 27, 2020
Diet: Original
0 Helpful

Double the sauce!

By: Megan
Posted: Apr 21, 2020
Diet: Vegetarian
0 Helpful

Came out so good. Didn’t have cabbage and didn’t miss it. Added chili garlic sauce and was perfect.

By: Melissa
Posted: Apr 14, 2020
Diet: Original
1 Helpful

Didn’t have cabbage but didn’t miss it. This was one of my husband’s favorites! So delicious!

By: Lauren
Posted: Apr 09, 2020
Diet: Gluten-free
0 Helpful

Made the veg version, and it tasted pretty good. I had to adjust for what I had on hand, but I thing fresh green onions would have really taken this over the top. I added some sriracha and peanuts to compensate and it was satisfying.

By: Christian
Posted: Apr 07, 2020
Diet: Vegetarian
1 Helpful

We enjoyed this. Instead of snow peas, I added leftover broccoli from the char siu meal earlier in the week and the additional pan sauce. We used go-chu-jang or lime to give this a bit of lift.

By: Nancy
Posted: Apr 01, 2020
Diet: Original
0 Helpful