Pork Lo Mein

This pork lo mein recipe was inspired by another recipe, but I added more vegetables, ginger, and sesame oil. Add or remove veggies as you see fit.

Preparation Details

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 4

Ingredients

• 1 (8 ounce) package linguine
• ⅓ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon white sugar
• ½ teaspoon sesame oil
• 2 tablespoons canola oil
• 2 cups snap peas
• 1 small sweet onion, chopped
• 1 (12 ounce) pork tenderloin, cut into thin strips
• 1 (8 ounce) package sliced white mushrooms
• 1 medium red bell pepper, chopped
• 3 cloves garlic, chopped, divided
• ½ teaspoon chopped fresh ginger, or to taste
• 3 green onions, sliced

Steps

1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
2. Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
3. Heat canola oil in a large skillet over medium-high heat. Add snap peas and onion; cook and stir until onion is translucent, about 2 minutes. Add pork, mushrooms, red bell pepper, 1/3 of the garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
4. Add remaining garlic to the skillet and cook until fragrant, about 1 minute. Pour in soy sauce mixture; cook and stir until sauce thickens, about 1 minute. Remove from the heat.
5. Stir linguine into the skillet until coated; sprinkle green onions over top.