Mild Cantonese-Style Pork Lo Mein

Bring a large pot of water to a boil. Cook 1 lb fresh lo mein noodles (or spaghetti) according to package directions until just tender, about 3-4 minutes for fresh noodles or 8-9 minutes for spaghetti. Drain and rinse briefly under cool water to stop cooking, then toss with 1 tsp sesame oil to prevent sticking. Set aside.

While the water heats, prepare your vegetables. Wash and thinly slice 3 cups green cabbage into 1/4-inch ribbons. Peel 2 medium carrots and cut them into thin matchsticks about 2 inches long. Peel and mince 2 cloves garlic. Peel and mince 1 tsp fresh ginger. Wash and slice 3 stalks green onions, separating white and green parts.

Take the reserved pork from Day 1 and shred or chop 2 lb leftover boneless pork shoulder into bite-sized pieces, discarding any large fat pieces.

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp brown sugar until the sugar dissolves. This is your lo mein sauce. Set aside.

Heat a large wok or 12-inch skillet over high heat until very hot, about 2 minutes. Add 2 tbsp vegetable oil and swirl to coat. Add the sliced cabbage and carrot matchsticks. Stir-fry for 2-3 minutes until the cabbage begins to soften and the carrots are tender-crisp.

Push the vegetables to the sides of the wok. Add 1 tbsp vegetable oil to the center. Add the minced garlic, minced ginger, and white parts of the green onions. Stir constantly for 15-20 seconds until fragrant but not browned.

Add the shredded leftover pork to the wok and stir-fry for 2 minutes to heat through and lightly crisp the edges.

Add the cooked noodles to the wok. Pour the prepared lo mein sauce over everything. Using tongs or two spatulas, toss everything together vigorously for 2-3 minutes until the noodles are evenly coated and heated through. The noodles should glisten with sauce but not be swimming in liquid.

Remove from heat and toss in the green parts of the sliced green onions. Serve immediately in bowls, family-style.