Lo-Mein with Leftover Ham and Never-The-Same-Way-Twice Soup

Leftovers. A blessing and a curse at times. I went all out for Christmas and roasted a turkey and baked a ham. Our turkey gets used up pretty quickly between sandwiches and a great turkey soup I made. I made the broth from the carcass on Christmas evening after dinner. Refrigerated it in a big pickle jar that night. Skimmed the fat off it and divided it in half. Half went in the freezer for another day’s soup. Half became one of my best turkey soups.

The soup was one of those recipe-less ones, but I followed the general guidelines in the book to the left, which consists more of “formulas” than recipes. I sauteed chopped onion, carrots and celery in a bit of olive oil for a few minutes, until the onions were soft. Added in some frozen green beans and cooked another minute. Then I added in the leftover scalloped potatoes (cut them up a bit first), a few cups of shredded turkey, a can of diced tomatoes, about 32 ounces of broth, some dried parsley, salt and pepper. Simmered partially covered about 30 minutes. The scalloped potatoes were a complete gamble but I think they added a lot.

The ham I wanted to do something a bit different with. I browsed through the “How to Cook Without a Book” (recommended by someone who found my CheapCooking.com site–thanks!) and saw Lo Mein, like fried rice but with spaghetti instead of rice. So I diced about 4 cups of ham and froze 2 cups for another night.

Lo Mein with Leftover Ham

Use leftover ham to make a tasty rendition of lo mein.

  • 2 cups ham, diced
  • 8 ounces spaghetti
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth (would have used the turkey if I hadn't frozen the extra already!)
  • 2 tsp rice wine vinegar
  • 2 tsp sesame oil
  • 1/2 tsp red pepper flakes (Could have used more, this wasn't too spicy)
  • 1 tsp sugar

Sprinkle a spoonful of soy sauce on the diced ham and let it sit.

Cook the spaghetti drain it while dicing up the carrots and celery and cutting up the onion.

Heat a tablespoon of olive oil on high, then cook the onion a few minutes. Add the carrots and cook a minute, stirring, then stir in the ham and cook another minute. Add the celery, cook another minute, and finally stir in the garlic and ginger and cook briefly, then remove everything from the pan.

Put another tablespoon of olive oil in the pan and cook the spaghetti a few minutes, then add in all the ham and vegetables plus the sauce you mixed up before. Stir around for a few minutes and serve.

 

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  1. […] we all love. The frozen diced ham comes out later for quiche, casseroles, scrambled eggs, soups, lo mein, fried rice…the list is nearly […]

  2. […] bought my sister a copy. My original love affair with it started with Anderson’s formulas for soup and lo mein. My sister was down for a visit this weekend and I gave the book to her as a “just […]

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