Chicken Lo Mein

Cooking time: 12 minutes
Prep. time: 10 minutes
Serves: 6 to 8

Ingredients:

• 1/2 lb angel hair pasta
• 3 Tbs hoisin sauce
• 1/4 cup chicken broth
• 2 Tbs soy sauce
• 2 Tbs toasted sesame oil
• 1 tsp cornstarch
• 2 Tbs vegetable oil
• 1 Tbs finely chopped fresh ginger
• 1 medium onion, halved lengthwise and thinly sliced
• 4 to 5 shitake mushroom caps, thinly sliced
• 1/2 cup thinly sliced carrots
• 1 cup broccoli florets
• 1 cup sugar pea pods, halved
• 1 (15 oz) can Chinese baby corn, drained and cut in thirds
• 1 lb skinless, boneless chicken breast, cut into bite-size strips

Directions:

1. 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.
2. In a small bowl, mix the hoisen sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set sauce aside.
3. 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 corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
4. Heat the remaining tablespoon of oil in the pan. Add half the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
5. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

**I used Lo Mein noodles; found in the Asian isle of the grocery store

~Recipe via FamilyFun Magazine