Chashu Pork Stir-Fry Noodle

in Recipes
35 mins

When it comes to culinary magic, leftovers are a hidden gem. There's something uniquely satisfying about transforming last night's dinner into a brand new delight. Today, I'll show you how to breathe new life into leftover Chashu Pork, turning it into a mouthwatering Chashu Pork Stir-Fry Noodle sensation.


  • Leftover Chashu Pork, thinly sliced (amount can vary based on leftovers)
  • 8 oz (225g) fresh or dried egg noodles (such as chow mein or lo mein noodles)

  • 2 tablespoons vegetable oil
  • 1/2 onion, thinly sliced
  • 1 carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • Salt and pepper to taste



  1. Cook the egg noodles according to the package instructions. Drain and set them aside.
  2. Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat.
  3. Add the sliced onion, julienned carrot, and sliced red bell pepper. Stir-fry for 2-3 minutes until they start to soften.
  4. Add the minced garlic and half of the chopped green onions. Stir-fry for another minute.
  5. Add the cooked noodles to the skillet.
  6. If the leftover Chashu Pork is cold, add it to the skillet now. If it's already warm, you can add it later in step 8.
  7. Drizzle in the oyster sauce, soy sauce, and sesame oil. Toss everything together and stir-fry for an additional 2-3 minutes until everything is well combined and heated through.
  8. If the leftover Chashu Pork is not heated, add it to the skillet and stir-fry until it's warmed through.
  9. Taste and adjust the seasoning with salt and pepper as needed.
  10. Serve the Chashu Pork Stir-Fry Noodles hot, garnished with the remaining chopped green onions.

                    To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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