Prep 30 mins
Cook 30 mins
A great way to use up leftover pork roast. The recipe comes from Southern Living.
- 6 ounces vermicelli or 6 ounces thin spaghetti, uncooked
- 1⁄4 cup rice wine vinegar, plus
- 1 tablespoon rice wine vinegar
- 2 tablespoons dark sesame oil, divided use
- 1 tablespoon vegetable oil
- 2 teaspoons hoisin sauce
- 1 teaspoon soy sauce
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, minced
- 3⁄4 lb cooked pork roast, cut into thin strips
- 1⁄2 lb fresh spinach
- 3 tablespoons sesame seeds, toasted
- salt and pepper (to taste)
- Cook pasta according to package directions; drain. Place pasta in a large bowl.
- Combine vinegar, 1 tablespoon of the sesame oil, vegetable oil, hoisin sauce, soy sauce, gingerroot, and garlic in a small bowl; stir well. Pour half of dressing over pasta, tossing to combine.
- Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Add pork; saute 3 to 5 minutes or until browned. Add pork to pasta mixture, tossing gently to combine.
- Remove stems from spinach; wash leaves thoroughly. Cut spinach into thin strips. Cook in a large nonstick skillet over medium-high heat 3 to 4 minutes or just until spinach wilts. Add spinach to noodle mixture.
- Sprinkle with sesame seeds, and pour remaining dressing over pasta; toss gently to combine. Add salt and pepper to taste. Serve warm.
This was an excellent way to use up my leftover pork. The spinach really makes it yummy. Thanks for posting. Roxygirl
I think it'd be unfair of me to rate this since I made it without sesame oil (which I understand is without substitution for taste) and my leftover pork roast (Recipe #121442) was a little dry. It was perfectly edible, though I missed having other veggies. I'd make it again--when I have sesame oil on hand--because I think it's promising.
Well, we certainly loved this. It went especially well with fiery hot egg rolls and a cold salad. It was not overly spicy, just delicious. I wouldn't change anything about this recipe; however, I used just 2 T. toasted sesame seeds, and served them on the side so that the dish wasn't drowning in them. Very tasty with leftover pork tenderloin. I will be saving this recipe to do again, for sure.