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Mix all the ingredients for the marinade and add the pork. Allow to marinate on the counter while you cut the veggies, or for about 10-15 minutes.
In a 12 inch skillet heat the oil until it begins to lightly smoke. Pull the pork out of the marinate with tongs or a slotted spatula and carefully submerge in the oil. SAVE THE MARINATE for later use.
Fry the pork for 3 minutes or until it begins to brown, stirring often. Remove pork with tongs or a slotted spatula from the oil and place on a plate lined with paper towels. Keep warm.
Discard all but 1 TBSP of the oil and place the pan back over high heat. Add the green onion whites and blister the outside in the hot oil. Add the remaining veggies and saute until tender, but still crisp when you bite into it.
In a 2 quart sauce pan bring the reserved marinate and the sauce ingredients to a boil. Add the cooked linguini and simmer until pasta is warmed through. Turn off the heat. Add the sauteed veggies and stir together.
Put noodles and veggies into serving bowls and ladle the sauce over. Top with fried pork and cut green onion.