Pork Lo Mein

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.


Recipes · Cuisine · Asian · Chinese


Prep Time: 15 mins
Cook Time: 15 mins
Servings: 4
Total Time: 30 mins

Ingredients

Ingredients List

  • 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 medium red bell pepper, chopped

  • 3 cloves garlic, chopped, divided

  • ½ teaspoon chopped fresh ginger, or to taste

  • 3 green onions, sliced


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. Meanwhile, 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. 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.

  4. 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.

  5. Stir linguine into the skillet until coated; sprinkle green onions over top.


Nutrition Facts (per serving)

Nutrition Facts
415 Calories
11g Fat
55g Carbs
26g Protein


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