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Ingredients

1 (8 ounce) package linguine ⅓ cup low-sodium soy sauce 2 tablespoons rice vinegar 2 teaspoons cornstarch 1 teaspoon white sugar ½ 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 ½ teaspoon chopped fresh ginger, or to taste 2 cloves garlic, chopped 3 green onions, sliced

Nutrition Info

415 calories carbohydrate: 54.5 g cholesterol: 36.7 mg fat: 11.3 g fiber: 5.2 g protein: 25.6 g saturatedFat: 1.6 g servingSize: - sodium: 793.5 mg sugar: 7 g transFat: : - unsaturatedFat: : -

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.
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.

4 servings

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