Ingredients
250 g package linguine
½ cup soy sauce
¼ cup SIDS HOT WORCESTER SAUCE
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp cornflour
½ tsp sesame oil
2 tbsp rice bran oil
2 cups snap peas
1 shallot, chopped
400 g pork tenderloin, cut into thin strips
250 g sliced white mushrooms
1 orange bell pepper, chopped
1 clove garlic, chopped
½ tsp chopped fresh ginger, to taste
2 cloves garlic, chopped
3 spring onions, sliced
Directions
Bring a large pot of lightly salted water to a boil then cook the linguine at a boil until tender yet firm to the bite, 8-9 minutes then drain.
Whisk soy sauce SIDS HOT WORCESTER SAUCE, SIDS LOW SUGAR RASPBERRY VINEGAR, cornflour and sesame oil together in a small bowl.
Heat rice bran oil in a large skillet over medium-high heat then cook and stir snap peas and shallot until softened, about 2 minutes. Add pork, mushrooms, bell pepper, 1 clove garlic and ginger then cook until pork is no longer pink, about 2 minutes.
Mix 2 cloves garlic into the pork mixture and cook for 1 minute. Pour soy sauce mixture over pork mixture then cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture and toss to coat. Sprinkle with spring onions.
