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.
Ingredients
- linguine: 1 pack (8 ounce pack)
- low-sodium soy sauce: 0.33333 cup
- rice vinegar: 2 Tbsp
- cornstarch: 2 tsp
- white sugar: 1 tsp
- sesame oil: 0.5 tsp
- canola oil: 2 Tbsp
- snap peas: 2 cups
- sweet onion: 1 small (chopped)
- pork tenderloin: 1 piece (12 ounce, cut into thin strips)
- white mushrooms: 1 pack (8 ounce pack, sliced)
- red bell pepper: 1 medium (chopped)
- garlic: 3 clove (chopped, divided)
- ginger: 0.5 tsp (fresh; to taste, chopped)
- green onions: 3 piece (sliced)
Metric Conversion
Stages of cooking
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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.
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Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
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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.
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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.
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Stir linguine into the skillet until coated; sprinkle green onions over top.
