Monday, April 13, 2015

Leftover Ham Lo Mein

From the kitchen of One Perfect Bite...If you enjoy Chinese food I think you'll like this simple version of lo mein. It is an unusual, but delicious, way to use leftover glazed ham. I use tamari, which is a Japanese soy sauce, when I make, this because I've found it has more flavor than the standard low-sodium variety. Tamari is made as a byproduct of miso paste and contains no wheat. It has a darker color and richer flavor than the common Chinese soy sauce you may be more familiar with. It also tastes more balanced and less salty than soy sauce, which makes it great for dipping. If you do not have tamari in your pantry, feel free use to use standard soy sauce in its place. I hope you'll keep this recipe in your files for the next time you have leftover ham. Here is how this version of lo mein is made.

Leftover Ham Lo Mein...from the kitchen of One Perfect Bite

12 ounces, thin dried Chinese egg noodles or thin spaghetti
2 tablespoons dark sesame oil
1/3 cup tamari (Japanese soy sauce)
3 tablespoons oyster sauce
3 tablespoons Chinese rice wine or dry sherry
3 teaspoons honey
Pork and Aromatics
1 tablespoon peanut or vegetable oil
1 tablespoon minced garlic
2 teaspoon minced or grated fresh ginger
6 scallions, cut into 2-inch lengths
1 cup julienned carrots
1 cup thinly sliced celery
1 pound leftover ham cut into thin strips

1) Cook noodles according to package directions until al dente. Drain noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return noodles to pot, toss with sesame oil until noodles are well coated, and set aside.
2) Prepare sauce: In a small bowl, combine soy sauce, oyster sauce, rice wine, and honey. Set aside.
3) Heat a wok or large skillet over high heat. Add peanut oil and swirl to coat bottom. Add celery and cook until crisp tender, about 3 minutes. Add carrots and stir fry 1 minute longer. Add garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds.
4) Add noodles and ham. Pour in sauce mixture and toss with tongs or chopsticks until noodles and ham are heated through and well coated with sauce. Transfer to a platter and serve. Yield: 4 servings.

Follow Me on Pinterest                    

                                                    Older Posts

                One Year Ago Today:                                                   Two Years Ago Today:
           Danish Sand Cake - Sandkage                             Chopped Lamb or Beef Steak Sandwiches

                Three Years Ago Today:                                                 Four Years Ago Today:
      Ricotta Pancakes with Orange Sauce                                         Blueberry Cream Scones


Valerie Harrison (bellini) said...

I am sure there is lots of leftover ham after the holidays. Such a delicious way to change it up Mary.

David said...

Mary, This is an imaginative use of leftover ham. I wouldn't have ever thought of it but it does sound good! Take Care, Big Daddy Dave

Related Posts with Thumbnails