A delicious and satisfying dish made from yesterday’s dinner
Even though it’s been years since I’ve had kids at home, I still cook like I’m feeding a crowd, and with that comes leftovers- lots of leftovers. I’ve always enjoyed creating meals from what I have in the pantry or fridge, and my leftover lo mein is no exception. You can use any meat you like. Leftover steak, pork chops, roast, or chicken all go great with this dish. I add fresh vegetables like zucchini, broccoli, bell peppers, or whatever is in the fridge. With some spaghetti noodles and a savory Asian sauce, this dish is delicious and ready in minutes. This leftover lo mein is so good no one will complain when you’re serving yesterday’s dinner.
Belle’s Leftover Lo Mein
STIRFRY:
8 ounces spaghetti or lo Mein noodles
2-3 cups of cooked leftover chicken, pork, or beef (cut into 2-inch chunks)
1 tablespoon olive oil
4 cups of fresh vegetables (any combination of zucchini, broccoli, mushrooms, bell peppers, snow peas or??)
1 carrot, julienned
2 teaspoons minced garlic
3 cups baby spinach
SAUCE:
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
½ teaspoon ground ginger
½ teaspoon Sriracha
In a small bowl, mix the ingredients for the sauce and set aside. In a large pot of boiling salted water, add the noodles and cook for about 8 minutes. Drain and then place back in the pan with a drizzle of olive oil and then cover to keep warm. In a large skillet, heat the oil over medium-high. Add the vegetables and carrot and cook until fork tender. Add the garlic, cooked meat, and noodles. Cook, stirring for another couple minutes, until everything is hot. Add the sauce and toss to coat. Place the spinach on top. Cover and cook until spinach wilts. Stir to combine and then serve.
