Pork Lo Mein with Bell Pepper & Sugar Snap Peas.

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Instructions
1. 
Fill a medium saucepan 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 7 cups water
		1 tbsp salt
		170 g (1 quarter coin = 57 g) linguine pasta



2
. In a small bowl, whisk together soy sauce, vinegar, sesame oil, cornstarch, honey, and crushed red pepper. Set aside.
2 tbsp soy sauce
		1 tbsp rice vinegar
		1 tsp toasted sesame oil
		1 tsp cornstarch
		¼ tsp honey
		⅛ tsp crushed red pepper


		3
Thinly slice pork crosswise into strips; transfer to a small bowl.
2 pork chops, boneless


		4
Heat a skillet over medium-high heat.


		5
Peel and mince garlic. Peel and mince or grate ginger.
3 cloves garlic
		1 (2 ½ cm) piece ginger root


		6
Wash peas and bell pepper. Seed and slice the pepper into strips.
1 (227 g) pkg sugar snap peas
		1 orange bell pepper


		7
Coat bottom of skillet with oil. Add pork and stir fry until no longer pink, 2-3 minutes. Transfer to a plate.
½ tbsp virgin coconut oil


		8
Once pork has been transferred, coat skillet with more oil. Add garlic, ginger, peas, and pepper; stir fry until peas are bright green and pepper is tender-crisp, 2-3 minutes.
½ 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!



Ingredients
7 cups water
1 tbsp salt
170 g (1 quarter coin = 57 g) linguine pasta
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted…p cornstarch
¼ tsp honey
⅛ tsp crushed red pepper
2 pork chops, boneless
3 cloves garlic
1 (2 ½ cm) piece ginger root
1 (227 g) pkg sugar snap peas
1 orange bell pepper
½ tbsp virgin coconut oil
½ tbsp virgin coconut oil