Vegetable and Chicken Lo Mein

This lo mein is great hot or cold, packed for lunches. Easy to make vegetarian by substituting firm tofu for the chicken. From Sunset Magazine.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 lb  egg noodles, Chinese lo mein
• 1  teaspoon  toasted sesame oil
• 1⁄4 cup hoisin sauce
• 2  tablespoons soy sauce
• 2  tablespoons canola oil, divided
• 1  tablespoon fresh ginger, minced
• 4  teaspoons garlic, minced
• 1⁄3 cup green onion, thinly sliced
• 1  cup carrot, coarsely shredded
• 1  cup celery, thinly sliced
• 1  cup red onion, thinly sliced
• 1 1⁄2 cups chicken, chopped cooked or 1 1⁄2 cups tofu, cubed
• 3⁄4 cup  mung-bean  mixed sprouts
• 3  tablespoons cilantro, chopped

Directions

1. Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.
2. Pour 1 tablespoons canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.
3. Wipe frying pan clean. Pour remaining 1 tablespoons oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.
4. Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.
5. *To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.