Pork Lo Mein with Bell Pepper & Sugar Snap Peas

[Sincerely-Food-Chef]

Ingredients

• 6 cloves garlic
• 2 (1 inch) pieces ginger root
• 12 oz linguine pasta
• 2 orange bell peppers
• 4 pork chops, boneless
• 2 (8 oz) pkg sugar snap peas
• cornstarch
• crushed red pepper
• honey
• rice vinegar
• salt
• soy sauce
• toasted sesame oil
• virgin coconut oil

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • about 14 cups water
   • 2 tbsp salt
   • 12 oz (1 quarter coin = 2 oz) linguine pasta
2. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, cornstarch, honey, and crushed red pepper. Set aside.
   • 4 tbsp soy sauce
   • 2 tbsp rice vinegar
   • 2 tsp toasted sesame oil
   • 2 tsp cornstarch
   • ½ tsp honey
   • ¼ tsp crushed red pepper
3. Thinly slice pork crosswise into strips; transfer to a small bowl.
   • 4 pork chops, boneless
4. Heat a skillet over medium-high heat.
5. Peel and mince garlic. Peel and mince or grate ginger.
   • 6 cloves garlic
   • 2 (1 inch) pieces ginger root
6. Wash peas and bell peppers. Seed and slice the peppers into strips.
   • 2 (8 oz) pkg sugar snap peas
   • 2 orange bell peppers
7. Coat bottom of skillet with oil. Add pork and stir fry until no longer pink, 2-3 minutes. Transfer to a plate.
   • 1 tbsp virgin coconut oil
8. Once pork has been transferred, coat skillet with more oil. Add garlic, ginger, peas, and peppers; stir fry until peas are bright green and peppers are tender-crisp, 2-3 minutes.
   • 1 tbsp virgin coconut oil
9. Drain pasta in a colander.
10. Add pork, pasta, and sauce to skillet. Toss until noodles are well coated and sauce thickens, 1-2 minutes.
11. To serve, place lo mein on a plate and enjoy!