"This is my family's favorite Lo Mein recipe. We love the versatility. Add any veggies or meat you want."
( or any long pasta you like)
toasted sesame oil
finely chopped fresh ginger
onion, halved lengthwise and thinly sliced
mushrooms, thinly sliced
thinly sliced carrot
sugar snap pea, halved
bok choy, cut
1 -1 1/4 lb boneless skinless chicken breasts or 1 -1 1/4 lb shrimp or 1 -1 1/4 lb
pork, cut into bite-size pieces
Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and bok choy. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining tablespoon of oil in the pan. Add chicken (or other meat) and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.