Leftover Roast Pork with Vegetable Chow Mein. 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. Leftover Roast Pork with Vegetable Chow Mein is one of the most popular of current trending foods in the world. It is easy, it's fast, it tastes delicious.

Leftover Roast Pork with Vegetable Chow Mein Leftover Roast Pork with Vegetable Chow Mein. 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. Leftover Roast Pork with Vegetable Chow Mein step by step. You can cook Leftover Roast Pork with Vegetable Chow Mein using 19 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Leftover Roast Pork with Vegetable Chow Mein

  1. It’s of For the sauce.
  2. Prepare 2 tbsp of oyster sauce.
  3. You need 2 tbsp of dark soy sauce.
  4. You need 1 tbsp of light soy sauce.
  5. Prepare 1 tbsp of rice vinegar.
  6. Prepare 1 tsp of white sugar.
  7. Prepare 1 tbsp of sesame oil roasted.
  8. Prepare 3 tbsp of water.
  9. It’s of For the Chow Mein.
  10. Prepare 1/2 pound of fresh egg noodles (or 3 ounces dried).
  11. It’s 2-3 cups of leftover roast pork.
  12. Prepare 1 tbsp of salt.
  13. It’s 5 tbsp of canola oil (divided).
  14. You need 1/2 cup of yellow onion (thinly sliced).
  15. Prepare 1 cup of red bell pepper (thinly sliced).
  16. It’s 1 of zucchini (cut into thin strips).
  17. Prepare 1 cup of shiitake mushrooms (fresh; thinly sliced).
  18. You need 1 tbsp of fresh ginger (grated).
  19. You need 2 cloves of garlic (minced).

In a small bowl, combine the sauce ingredients. Combine broth, soy sauce, cornstarch and ginger; set aside. In a large skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender.

Leftover Roast Pork with Vegetable Chow Mein instructions

  1. Gather the sauce ingredients. In a small bowl, combine the sauce ingredients. Mix well and set aside..
  2. 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..
  3. Drain the noodles and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil..
  4. 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..
  5. Add the zucchini and mushrooms and continue to stir-fry until golden brown, about 5 minutes. Transfer the vegetables to a bowl.
  6. 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..
  7. 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..
  8. Transfer to a warmed platter. Serve immediately and enjoy!.

Dissolve bouillon in boiling water; add to the rice mixture. You can do this good Oriental casserole with roasted pork leftovers, or use this recipe to make Mexican pork fajitas, omitting the chow mein vegetables and served in flour tortillas instead of serving with noodles. It is delicious in any way you cook them. DIRECTIONS In a large skillet, cook and stir pork, onion and celery in oil until onion is tender. Stir in mushrooms with liquid, bean sprouts, pimiento and chicken broth.

source: cookpad.com