- 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
- Cook the egg noodles according to the package instructions. Drain and set them aside.
- Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat.
- Add the sliced onion, julienned carrot, and sliced red bell pepper. Stir-fry for 2-3 minutes until they start to soften.
- Add the minced garlic and half of the chopped green onions. Stir-fry for another minute.
- Add the cooked noodles to the skillet.
- 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.
- 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.
- If the leftover Chashu Pork is not heated, add it to the skillet and stir-fry until it's warmed through.
- Taste and adjust the seasoning with salt and pepper as needed.
- 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.