Ingredients for Leftover Roast Pork with Vegetable Chow Mein
- For the sauce
- 2 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar
- 1 tbsp sesame oil roasted
- 3 tbsp water
- For the Chow Mein
- 1/2 pound fresh egg noodles (or 3 ounces dried)
- 2-3 cups leftover roast pork
- 1 tbsp salt
- 5 tbsp canola oil (divided)
- 1/2 cup yellow onion (thinly sliced)
- 1 cup red bell pepper (thinly sliced)
- 1 zucchini (cut into thin strips)
- 1 cup shiitake mushrooms (fresh; thinly sliced)
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (minced)
Cooking Instructions for making Leftover Roast Pork with Vegetable Chow Mein
Gather the sauce ingredients. In a small bowl, combine the sauce ingredients. Mix well and set aside.
Gather the remaining ingredients. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the noodles and boil for 2 minutes.
Drain the noodles and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil.
Heat a large non-stick pan until very hot. Add 2 tablespoons of oil and sauté the onion and red bell pepper until just tender, about 2 minutes.
Add the zucchini and mushrooms and continue to stir-fry until golden brown, about 5 minutes. Transfer the vegetables to a bowl
Reheat the same pan until very hot. Add the remaining 2 tablespoons of oil and sauté the ginger and garlic for several seconds. Add leftover pork and cook for about 5 minutes. Add the noodles and stir-fry until the noodles are heated through, about 5 minutes.
Return the vegetables to the pan with the noodles, add the sauce, and continue to toss the noodles until they are well combined and heated through.
Transfer to a warmed platter. Serve immediately and enjoy!
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