Gluten-free · Chinese · 35 min
Pork Lo Mein with Bell Pepper & Sugar Snap Peas
- 35 min
- 2–6 servings
- 779 kcal / serving
A take on classic chow mein using linguine, crisp vegetables, and a glossy soy-ginger sauce. It comes together quickly for a weeknight dinner with straightforward, hands-on steps.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 3 clovesgarlic
- 1 (1 inch) pieceginger root
- 6 ozlinguine pasta
- 1orange bell pepper
- 2pork chops, boneless
- 1 (8 oz) pkgsugar snap peas
- orange bell peppers
From the pantry: cornstarch, crushed red pepper, honey, rice vinegar, salt, soy sauce, toasted sesame oil, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · stainless steel skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 3 clovesgarlic
- 1 (1 inch) pieceginger root
- 1orange bell pepper
- 1 (8 oz) pkgsugar snap peas
- orange bell peppers
Meat & seafood
- 2pork chops, boneless
Pantry & dry goods
- 6 ozlinguine pasta
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 3 cloves | 6 cloves | 9 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| linguine pasta | 6 oz | 12 oz | 18 oz |
| orange bell pepper | 1 | 2 | 3 |
| pork chops, boneless | 2 | 4 | 6 |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of salted water, then add the linguine. Cook until al dente, about 8 to 10 minutes, then drain in a colander.
- In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, cornstarch, honey, and crushed red pepper. Set the mixture aside.
- Slice the pork into thin strips crosswise and place in a small bowl for ready-to-cook prep.
- Heat a stainless steel skillet over medium-high heat and lightly coat the surface with oil.
- 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.
- Add pork to the skillet and stir-fry until it is no longer pink, about 2–3 minutes. Transfer cooked pork to a plate.
- 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.
- 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.
- Serve the lo mein on plates, ensuring an even mix of pork, vegetables, and noodles.
Two tips
- Prep the vegetables and pork earlier in the day to speed up dinner prep.
- Swap in leftover chicken or beef if you have it, or serve with extra crushed red pepper for heat.
Nutrition per serving
- Calories
- 779 kcal
- Protein
- 47 g
- Carbs
- 81 g
- Fat
- 30 g
- Fiber
- 7 g
- Sodium
- 132 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.