A different recipe served as the basis for this one, to which I added more vegetables, ginger, and sesame oil. Vegetables can be added or removed as necessary.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
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 medium red bell pepper, chopped
- 3 cloves garlic, chopped, divided
- ½ teaspoon chopped fresh ginger, or to taste
- 3 green onions, sliced
Instructions
- 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 Facts
| Calories | 415 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 794 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Sauce has great flavor. I did use half soy sauce, half coconut aminos to cut the sodium, which affects it a bit, and it is delicious.
I doubled the sauce – glad I did – and it did seem a tad vinegary, so I added another teaspoon sugar. Next time I make it, and there will be a next time, I’ll cut the vinegar down a bit. Great recipe. It will be fun to experiment with different veggies, etc.
This was a really good and easy meal! Mine turned out a little salty, because I ran out of low sodium soy sauce and had to use about 1/3 regular. I changed up the protein (used chicken) and vegs only because my husband won’t eat mushrooms…but I think that’s what makes a great recipe, easy to make it to your taste.
Yes I left out the mushrooms
It was soooo good! I made it for my husband and I for dinner and there wasn’t a noodle left!
Excellent recipe. The only minor changes I made were doubling the sauce, as recommended in another review, and I use a lower sodium soy substitute. The next time I make it, my wife requested I double the amount of peppers. And I will definitely be making it again.
I love pork Lo Mein. The flavor of the sauce is great, with extra fresh ginger…perhaps just due to personal preference. I did a 1 1/2 portion of the sauce and used about 1/4 c to marinade the bitesize sliced pork tenderloin for about 3 hours to assure that flavor. I didn’t add the green onion; I’ve never enjoyed that sharp distraction that seems to overwhelm the balance. I will make this often. Thanks for the share.
Delicious! The fresh touch of ginger at the end was a perked up the flavor to 4 star.
i usually have pearl river soy in both the light and dark. the light is more like low sodium. but, i had run out so used the dark which is saltier as well as thicker. so, i used about 1/8to 1/4 cup of that to 1/2 cup of water. also, ran out of sesame so i put a teaspooon of chili paste and also celery and onions. normally i use all fresh veggies but i wanted to try a frozen blend for the first time. since frozen can throw a lot of water out i cooked the pork first, emptied the wok and then the veggies, pouring the sauce over the veggies at the last. was really good. oh, and used traditional rice noodles but this would be good with crispy noodles as well.
I have made this so many times I lost count. I let the pork and veggies soak in the marinade for several hours first. Also double the sauce. On really hot days I make it in the morning then have it for dinner cold. It’s fantastic. I don’t find it overly salty or sweet.
Loved this recipe, i added celery because i feel it makes a great addition to anything with toasted sesame oil. I tripled the recipe because it was for a party. It all went quickly, first empty dish. I brought sriracha, oyster sauce and teriyaki in separate containments for garnish. Turned out silky smooth. I used spaghetti noodles, all i had. It doesn’t seem at first there will be enough sauce but it is perfect! This is my new go to, I choke easily while eating because of a condition so i chopped everything very small on purpose, didn’t have snap peas either.
No no changes to the recipe and it came out really good
This one’s a keeper, declared my husband! Changed up the veggies a bit by adding celery and carrots because I had them on hand. Otherwise, followed the recipe exactly. Makes a large amount, more like 6 servings. Served over whole wheat spaghetti to up the health factor. Need to start early because it takes some time to do all the chopping. Will definitely make again!
Very Tasty!! Thanks!
It was easy to make but left an unpleasant Aftertaste. I can’t figure out what ingredient might have caused it.
This recipe was delicious.!! The only change that I made was using angel hair pasta instead of linguini, because that’s what I had on hand. Thanks for sharing a terrific recipe.
I made this recipe, although I preferred the chow mein noodles and also added a bit of fish sauce and hoisin sauce to make the noodles nice and slippery! Was delicious!
I loved all the ingredients. But I screwed up. I added a wee bit too much rice vinegar and I found that it didn’t taste very good. However, I’ve made something similar and it was great. I will def make this again and follow the directions.
I made it just as it’s shown. Perfect!
A good start. Found the soy sauce really dominated and made the dish a bit salty, even using low-sodium soy sauce. Next time I will use less soy sauce and add in sherry and a bit of hoisen sauce. I reveresed the order of the cooking -sauteed pork first and set it aside, then sauteed the vegs. Didn’t have mushrooms on hand, but used pea pods, sweet onion and red pepper. I will make it again with changes noted.
This was a breeze to prepare. I used a little hot chili sesame oil for a slight tickle. We loved it!