lamb lo mein

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine
• 1/3 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon white sugar
• 1/2 teaspoon sesame oil
• 2 tablespoons canola oil
• 2 cups snap peas
• 1 small sweet onion, chopped
• 1 (12 ounce) lamb tenderloin, cut into thin strips
• 1 (8 ounce) package sliced white mushrooms
• 1 red bell pepper, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon chopped fresh ginger, or to taste
• 2 cloves garlic, chopped
• 3 green onions, sliced

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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 lamb, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until lamb is no longer pink, about 2 minutes.
• mix 2 cloves garlic into the lamb mixture; cook for 1 minute. pour soy sauce mixture over lamb 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.