Yesterday Nicole, Kelly, Alex and I spent the day in the kitchen cooking up a storm.  We whipped up seven dishes in  7 1/2 hours…..yep 7 1/2 hours in the kitchen!  At the end we were exhausted, but none of us are going to have to do any cooking for quite a while and I have lots of new recipes to share with all of you.  I sent the girls home with some of everything we made (all freezer friendly), so their freezers will be bursting with meals!

Alex took this picture of the girls (isn’t Nicole’s apron cute?) and me before we got started and were still fresh and ready to tackle all of those recipes!

Things went downhill from there………

This pork lo mein is the first of many recipes I’m going to be sharing with you over the next couple of weeks.  It’s a great dish to make when you have leftover pork (or chicken or even ham) and it takes no time at all to make.  Plus, it tastes amazing!  It’s got just enough sesame oil in it to give it a slightly nutty flavor and the soy sauce adds just the right amount of saltiness.  It’s also a freezer friendly dish,  so perfect for freezing in individual servings for a quick lunch or family size portions for a really quick dinner for the whole family.

One suggestion I want to make is that once the noodles are done cooking,  you toss them with a little bit of oil so that they don’t stick together before you add them to the wok. We had a little bit of trouble with them sticking together because I didn’t toss them with any oil first.

Pork Lo Mein

  • 3 tbsp vegetable oil, divided
  • 1 tbsp sesame oil
  • 1 tbsp sweet red chili sauce
  • 1/2 cup green onions, sliced
  • 1/2 cup red bell pepper, slice into thin strips
  • 1/2 cup shredded carrots
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 1/2 cups cooked pork, shredded or diced
  • 1 (16 oz) package lo mein noodles (or spaghetti), cooked according to package directions
  • 3 to 4 tbsp reduced sodium soy sauce
  • 1/2 cup frozen peas, defrosted

Heat 1 tbsp vegetable oil in wok over high heat.

Add red pepper, carrots, green onion, garlic and ginger.

Stir fry for 2 minutes.

Stir in sweet red chili sauce.

Add pork and stir fry for 1 minute, until pork is heated through.

Add remaining vegetable oil to wok.

Add lo mein noodles and sesame oil.  Stir fry for 2 to 3 minutes, until noodles are hot and well coated with oil.

Add soy sauce to taste, tossing to coat mixture.

Serve immediately.


Shared at these great blogs:

The Country Cook

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