30-Minute Leftover Char Siu Lo Mein

Name: 30-Minute Leftover Char Siu Lo Mein
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz carrots, thinly sliced; 8 oz green cabbage, thinly sliced; 2 stalks green onions, finely chopped, green and white parts separate; 1 1/2 lbs char siu pork, leftover, chopped; 1 Tbsp cooking oil; 8 oz dried lo mein noodles; 8 oz snap peas; hot sauce, for serving; 2 cloves garlic, chopped; 1/4 cup water; 3 Tbsp hoisin sauce; 1 Tbsp low-sodium soy sauce; 1 Tbsp rice vinegar; 1 tsp cornstarch

A satisfying stir-fried noodle dish that transforms leftover char siu pork into a complete meal. Tender lo mein noodles are tossed with crisp-tender carrots, cabbage, and snap peas in a savory hoisin-soy sauce. The sweet and smoky flavors of the char siu pork complement the fresh vegetables perfectly, making this an ideal weeknight dinner that's ready in under 30 minutes. This recipe is perfect for using up leftover barbecued pork and delivers all the flavors of your favorite Chinese takeout.

Prep: 15 min
Cook: 40 min
Yield: 4 servings
Level: medium
Cuisine: Chinese

No ratings yet — be the first

Dairy-Free Nut-Free

Ingredients

4 servings

8 oz carrots, thinly sliced
8 oz green cabbage, thinly sliced
coleslaw mix1:1convenience
saves chopping time
2 stalks green onions, finely chopped, green and white parts separate
1 ½ lbs char siu pork, leftover, chopped
1 Tbsp cooking oil
8 oz dried lo mein noodles
spaghetti1:1availability
similar texture and cooking time
8 oz snap peas
snow peas1:1availability
similar crunch and flavor
hot sauce, for serving(optional)
2 cloves garlic, chopped
¼ cup water
3 Tbsp hoisin sauce
1 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 tsp cornstarch

Method

9 steps

1
Bring a large stockpot of salted water to a boil
2
Heat wok with oil over medium-high heat and saute carrots until nearly tender
3
Add cabbage to carrots and saute together until very tender, adding water if pan looks dry
4
Boil noodles in the stockpot according to package directions then drain
5
Season tender carrots and cabbage with salt, then add white parts of green onions, snap peas, and pork to warm everything
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 with hot sauce if desired

Tips

Tip 1

Substitute coleslaw mix for the cabbage to save prep time and get consistent thin slices.

Tip 2

If you don't have lo mein noodles, spaghetti works as an excellent substitute with similar texture.

Tip 3

Add water to the wok if vegetables start to stick or look dry during cooking.

Good to Know

Storage

Refrigerate leftovers for up to 3 days in an airtight container.

Make Ahead

Vegetables can be prepped and char siu chopped up to 1 day ahead.

Serve With

Serve immediately while hot with hot sauce on the side.

Common Mistakes

Watch

Don't overcook the vegetables to avoid mushy texture

Watch

Whisk cornstarch into sauce before adding to prevent lumps

Substitutions

green cabbage→

coleslaw mix1:1convenience

saves chopping time

Full guide →

snap peas→

snow peas1:1availability

similar crunch and flavor

lo mein noodles→

spaghetti1:1availability

similar texture and cooking time

Full guide →

Find more substitutions →

FAQ

Can I use fresh noodles instead of dried?

Yes, fresh lo mein noodles work well but may need less cooking time. Follow package directions and adjust accordingly.

What if I don't have char siu pork?

You can substitute any leftover cooked pork, chicken, or beef. Even deli ham works in a pinch for this versatile recipe.

How long will this keep in the refrigerator?

Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.