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

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; 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.

  • 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.

Nutrition Facts

415 calories; protein 25.6g 51% DV; carbohydrates 54.5g 18% DV; fat 11.3g 17% DV; cholesterol 36.7mg 12% DV; sodium 793.5mg 32% DV. Full Nutrition

Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2014
If anyone in the US knows great Chinese food, it's New Yorkers, of which I proudly count myself. And this native New Yorker can tell you, this is hands-down the best lo mein I ever put in my mouth! The only changes I made are very minor. No red bell pepper because I'm allergic, and used pork, chicken, and shrimp in place of only pork (making this my own version of "house lo mein".) The flavor lingers pleasantly on the palate, and the sauce enrobes the linguine gently with no trace of gloopiness. Just the right hint of sweetness, not overpowering as so many are. It really doesn't matter what protein you use. The sauce is a symphony of taste, which elevates anything you choose to feature. In my case, said choice was dictated by what was in my fridge. For the pork, I diced up 2 small boneless chops. Loved the liberal use of mushrooms. Bamboo shoots and/or water chestnuts could be successfully added, as well. This recipe needs no tinkering, however, to ensure a virtuosic blend of flavors. Phenomenal! Read More
(49)

Most helpful critical review

Rating: 3 stars
02/25/2015
'Think this recipe is okay but I prefer a more flavors in this type food - especially the sauce. A good base & easily adjusted. I used regular soy but reduced to 1/4c. Read More
(4)
133 Ratings
  • 5 star values: 84
  • 4 star values: 36
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
07/09/2014
If anyone in the US knows great Chinese food, it's New Yorkers, of which I proudly count myself. And this native New Yorker can tell you, this is hands-down the best lo mein I ever put in my mouth! The only changes I made are very minor. No red bell pepper because I'm allergic, and used pork, chicken, and shrimp in place of only pork (making this my own version of "house lo mein".) The flavor lingers pleasantly on the palate, and the sauce enrobes the linguine gently with no trace of gloopiness. Just the right hint of sweetness, not overpowering as so many are. It really doesn't matter what protein you use. The sauce is a symphony of taste, which elevates anything you choose to feature. In my case, said choice was dictated by what was in my fridge. For the pork, I diced up 2 small boneless chops. Loved the liberal use of mushrooms. Bamboo shoots and/or water chestnuts could be successfully added, as well. This recipe needs no tinkering, however, to ensure a virtuosic blend of flavors. Phenomenal! Read More
(49)
Rating: 4 stars
05/15/2013
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. Read More
(28)
Rating: 5 stars
11/21/2013
Sauce was incredibly good! Kudos. I did double it in case the pasta soaked some up and I was kinda glad I did. I did reverse the cooking order. Stir fried the pork and some of the onion first then set aside then stir fried the veggies. Combined all in the dutch oven used to cook the linguine to save a mess. Finally sugar snap peas were so expensive in the store I went with 16 oz frozen Asian veggies and fresh mushrooms and a red bell pepper. This is a definite keeper. I cannot wait till more find it! It is so worthy of many many likes. Thanks Kendra Harry in Escondido CA Read More
(23)
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Rating: 5 stars
09/06/2013
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! Read More
(15)
Rating: 5 stars
10/12/2019
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 :) Read More
(13)
Rating: 5 stars
02/15/2015
Made this for my man a couple of nights ago. He is already requesting it again. He says its better than any Chinese takeout. I was leary about the amount of sauce but there was plenty. He is not a mushroom fan but actually loved them in this recipe. The only downside is I don't think I will be getting takeout any longer. Read More
(9)
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Rating: 4 stars
09/10/2014
I made the mistake of using regular soy sauce because it's what we had in the house. Don't do what I did - it was wayyyyy too salty for our tastes. Use the reduced sodium like the recipe suggests. When you break this down it's a simple recipe and I really liked it... stir fry some veggies add the sauce add the cooked noodles. Might even make it meatless next time. Read More
(9)
Rating: 5 stars
02/10/2015
the only thing I would do differently would be to double up on the sauce...everything else was awesome! What a way to use up leftover roasted pork loin!!! Read More
(6)
Rating: 4 stars
09/10/2014
Very good!! I love foolproof recipes and as long as you get the sauce right it's hard to go wrong with this recipe. Hubby and I both loved it! Read More
(6)
Rating: 3 stars
02/25/2015
'Think this recipe is okay but I prefer a more flavors in this type food - especially the sauce. A good base & easily adjusted. I used regular soy but reduced to 1/4c. Read More
(4)