Pork Stir-Fried Lo Mein

Start by filling a large container with salted water and placing it on the stovetop to heat up until boiling point. Once boiling, cook the linguine in the pot for 8-9 minutes, or until it reaches a tender yet still slightly firm texture. Next, remove the linguine from the water and set it aside to drain.

In a separate bowl, combine soy sauce, vinegar, cornstarch, sugar, and sesame oil in a small amount. Whisk these ingredients together until they form a smooth mixture.

In a large pan, heat canola oil over medium-high heat. Add the snap peas and onion to the pan and cook, stirring occasionally, until the onion becomes translucent and has a slightly softened appearance. This should take about 2 minutes.

Add pork, mushrooms, red bell pepper, 1/3 of the garlic, and ginger to the pan. Cook until the pork is no longer pink and has reached a fully cooked state, which should take about 2 minutes.

Add the remaining garlic to the pan and cook for another minute, allowing its fragrance to fill the air.

Pour the soy sauce mixture into the pan and stir it in until the sauce thickens, taking about 1 minute.

Remove the pan from the heat source and stir in the cooked linguine until it is well-coated with the sauce. Finally, sprinkle green onions over the top of the dish to add a fresh and crunchy texture.