Pork Lo Mein
1 (8 Ounce) Package Linguine
⅓ Cup Low-Sodium Soy Sauce
3 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 Baby Bellas
1 Red Bell Pepper, Chopped
2 Cloves Garlic, Minced
½ Teaspoon Chopped Fresh Ginger, Or To Taste
2 Cloves Garlic, Chopped
4 Green Onions, Sliced
Step 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.
Step 2 Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
Step 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.
Step 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.