Leftover Lo Mein

This lo mein is built for emptying out the fridge. Leftover ham stands in for the roast pork you’d find in takeout, and regular spaghetti subs in for lo mein noodles so you don’t need a trip to the Asian grocery. It’s cheap, fast, and hits the same salty-savory-smoky notes as your favorite takeout container.

The stir-fry technique is what makes or breaks this dish. High heat, constant motion, and not overcrowding the wok are the three rules. Vegetables should be crisp-tender with a slight char, never stewed or soggy.

Peanut oil is the right choice over vegetable or olive oil. Its high smoke point holds up to wok heat without breaking down, and it adds a subtle nutty note that’s authentically Chinese-American.

The BBQ sauce might sound odd but it’s the home cook’s shortcut to the sweet, glossy glaze that char siu sauce gives authentic lo mein. A good hickory or honey-sweet BBQ sauce does the job.

Kitchen Tips

• Cook the spaghetti to just under al dente. It finishes cooking in the wok and softens further as it sits with the sauce.
• Prep all the vegetables before you turn on the wok. Stir-frying moves too fast to chop as you go.
• Add vegetables in order of cook time: carrots first, then broccoli, then mushrooms, pepper, and onion. Garlic goes last so it doesn’t burn.
• Use a large wok or the biggest skillet you own. A crowded pan steams instead of stir-fries.

Variations

• Swap ham for leftover chicken, roast pork, or shrimp.
• Add a drizzle of sesame oil and a sprinkle of toasted sesame seeds at the end.
• Crack an egg into the wok and scramble it in before adding the noodles for a more traditional take.