Chinese New Year was last week – I think – so we were eating these in noodles in timely fashion even if I’ve not blogged them until now.
This speedy supper can be whipped up in barely 15 minutes using left over roast meat from Sunday lunch.
The original plan for said Sunday lunch was to emulate the slow cooked pork recipe in February Delicious Magazine’s roast of the month. I made their January roast with great aplomb (slow cooked topside of beef). Since I’m not hugely confident cooking big pieces of meat I thought cooking each of their roasts of the month every month was a good idea.
Then the February recipe was a 4 kg joint of pork shoulder for 8 people which seemed rather gigantic and expensive to me and way over our needs.
Leftover cooked pulled pork meat (roughly 75g per person)
1 tbsp sesame oil
5 leaves of Savoy cabbage, shredded
6 mushrooms cut into chunks
2 tbsp light soy sauce
Drain the noodles and tip these into the frying pan too. Toss the hot noodles in the meat and vegetables and serve.
I am sending these noodles with seasonal savoy cabbage to Ren’s Simple and in Season, Helen & Camilla’s Credit Crunch Munch (leftovers!) this month hosted by My Golden Pear, mine and Katie’s new Speedy Suppers event for 30 minute meals.
To Elizabeth’s Kitchen Diary for Shop local (cabbage from Walthamstow Farmer’s Market), Fiona hosting Elizabeth’s No Waste Food Challenge and finally, since there are three vegetables in this dish, another new event Extra Veg hosted by Helen and Michelle Utterly Scrummy.