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.
- (8 ounce) package linguine : 1 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, chopped : 1 small
- (12 ounce) pork tenderloin, cut into thin strips : 1 piece
- (8 ounce) package sliced white mushrooms : 1 pack
- red bell pepper, chopped : 1 medium
- garlic, chopped, divided : 3 clove
- chopped fresh ginger, or to taste : 0.5 tsp
- green onions, sliced : 3 piece
Stages of cooking
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.
Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
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.
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.
Stir linguine into the skillet until coated; sprinkle green onions over top.