Pork Lo Mein

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 (8 ounce) package rice noodles

2/3 cup low-sodium soy sauce

1/4 cup rice vinegar

4 teaspoons cornstarch

2 teaspoons white sugar

1 teaspoon sesame oil

2 tablespoons canola oil

3 cups snap peas

1 small sweet onion, chopped

1 (12 ounce) pork tenderloin, cut into thin strips

1 (4 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

Directions

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.

Nutrition

• Calories: 415 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 37 mg
• Sodium: 794 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 26 g