Pork Lo Mein with Bell Pepper & Sugar Snap Peas

Directions

1. Boil a pot of salted water, then add the linguine. Cook until al dente, about 8 to 10 minutes, then drain in a colander.
2. In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, cornstarch, honey, and crushed red pepper. Set the mixture aside.
3. Slice the pork into thin strips crosswise and place in a small bowl for ready-to-cook prep.
4. Heat a stainless steel skillet over medium-high heat and lightly coat the surface with oil.
5. Mince the garlic and, if desired, grate the ginger. Prepare the sugar snap peas and bell pepper by rinsing and slicing the pepper into strips.
6. Add pork to the skillet and stir-fry until it is no longer pink, about 2–3 minutes. Transfer cooked pork to a plate.
7. Add a little more oil to the skillet, then stir-fry the garlic, ginger, peas, and pepper until the peas turn bright green and the pepper is tender-crisp, about 2–3 minutes.
8. Return the pork to the skillet with the drained pasta and the sauce mixture. Toss everything together until the noodles are coated and the sauce thickens, about 1–2 minutes.
9. Serve the lo mein on plates, ensuring an even mix of pork, vegetables, and noodles.