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Pork Lo Mein

Pork Lo Mein

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Kendra:)

Kendra:)

I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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. 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.
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Reviews

lutzflcat
9

lutzflcat

5/15/2013

Didn't have any linguini, so I used a package of stir-fry noodles i'd bought the last time I was at the Asian market. I added more ginger, but that's just a personal taste preference. We were longing for just a little spiciness, so we ended up adding a sprinkle of red pepper flakes at the dinner table which brought it up to speed for us. Pork was tender and juicy, vegetables were crisp, and the sauce was loaded with flavor. Thanks, Kendra, for sharing your recipe.

*Sherri*
6

*Sherri*

9/6/2013

This was wonderful and we loved the sauce. I was leery it wasn't going to make enough for the dish, but with the juices of the vegetables it was perfect. Followed as directed, but used half red and green bell peppers. This would be good with chicken or shrimp also...and was the perfect amount for four of us... Thanks Kendra!

Saveur
4

Saveur

9/24/2013

Prepared this for Recipe Group Sept. 2013...really delicious and super simple prep. Hubs loved this. I prepared as written with a couple of "enhancements"...marinated my pork overnight (soy, hoisin, garlic, rice vinegar, sherry, pepper), and added a spoonful of Thai garlic paste to the sauce for a little heat and spice. As Sherri pointed out, this recipe would work with any protein or veggies. A definite do-over. Served with spring rolls. Thanks for sharing your recipe with us, Kendra :)

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