Pork Lo Mein

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.