We don’t order take out Chinese food often in my house. We get that it’s loaded with sodium and msg and really doesn’t fit into a healthy lifestyle. That doesn’t mean, I don’t crave it every now and then. Well, that then has come upon us but instead of dialing up Sunny Wok (our local spot), I created my own version.
Ever since I was a child, lomein has been my go to staple when ordering Chinese takeout. I got the creative idea to make it recently. It all began with a freezer clean out. You know those days when you evaluate what’s in your freezer and when and how you will use certain things. Brings me back to that brunch we had a while ago. Brunch, lomein I know where is this going, but I promise you, it will make perfect sense just keep reading. We had this delicious roasted ham. Not that spiral kind either. A real juicy and delicious piece of pork. It was really good, but on top of the other 20 items I had at this brunch there were lots of leftovers.
Now if this was 6 years ago, I would have probably eaten a little the next day, maybe made a soup with the bone and tossed the rest. Fast forward to today and I’m a changed woman. You see, growing up in my house there weren’t all that many leftovers. My mom had four hungry mouths to feed and basically food was eaten when cooked. If there were some leftovers my mom really wasn’t too much of a saver, maybe one day and then the garbage. She wasn’t much of a freezer person, either. We had ice and ice cream in there. Now when I met my husband, he was polar opposite. He will eat something till it’s gone basically. He has converted me to be more resourceful with food and less wasteful. So if something is left and able to freeze, I freeze it.I’ll tell you,it comes in rather handy and will definitely help you keep that increasing grocery budget under control.
Let’s get back to the pork I saved and the reason for this post. I got the idea to slice it up into small strips and use it to make my roast pork lomein. Another great aspect of this dish is that you can basically use whatever vegetables you want. You can use up whatever you have in your vegetable drawer. I used snow peas, carrot, bok choy, scallions and water chestnuts.
I used some traditional Asian ingredients like soy sauce, rice wine vinegar and sesame oil to make a sauce. The beauty of this dish is that it comes together really quick. Everything can be made in one pan or a wok if you have one. I did purchase lomein noodles from the grocery store ,but I’m sure some whole wheat linguini pasta would work fine.
I added some toasted sesame seeds. I like them and had them in my pantry. It was a great little treat to have at home and easy to make as well. It gave me an excuse to use my new chopsticks my brother got me while he was in Japan. Hope you think of this recipe when looking to use up leftover chicken, pork, shrimp or even just plain old vegetables. So put that take out menu away and get cooking!