Pork Lo Mein recipe

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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 red bell pepper, chopped
1 clove garlic, chopped
½ teaspoon chopped fresh ginger, or to taste
2 cloves garlic, chopped
3 green onions, sliced

Nutrition Info

415 calories
carbohydrate: 54.5 g
cholesterol: 36.7 mg
fat: 11.3 g
fiber: 5.2 g
protein: 25.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 793.5 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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, cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger, cook until pork is no longer pink, about 2 minutes.

  4. Mix 2 cloves garlic into the pork mixture, cook for 1 minute. Pour soy sauce mixture over pork mixture, cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture, toss to coat. Sprinkle with green onions.

Recipe Yield

4 servings

Recipe Note

I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.

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