Pork Lo Mein

• 1 (8 ounce) package linguine
• 1/3 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon white sugar
• 1/2 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
• 1/2 teaspoon chopped fresh ginger, or to taste
• 2 cloves garlic, chopped
• 3 green onions, sliced

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.

linguine, soy sauce, rice vinegar, cornstarch, white sugar, sesame oil, canola oil, peas, sweet onion, pork tenderloin, white mushrooms, red bell pepper, clove garlic, fresh ginger, garlic, green onions

Taken from www.allrecipes.com/recipe/231523/pork-lo-mein/ (may not work)