Vegetable and Chicken Lo Mein

• 34 lb egg noodles, Chinese lo mein
• 1 teaspoon toasted sesame oil
• 14 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons canola oil, divided
• 1 tablespoon fresh ginger, minced
• 4 teaspoons garlic, minced
• 13 cup green onion, thinly sliced
• 1 cup carrot, coarsely shredded
• 1 cup celery, thinly sliced
• 1 cup red onion, thinly sliced
• 1 12 cups chicken, chopped cooked or 1 12 cups tofu, cubed
• 34 cup mung-bean mixed sprouts
• 3 tablespoons cilantro, chopped

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

egg noodles, sesame oil, hoisin sauce, soy sauce, canola oil, fresh ginger, garlic, green onion, carrot, celery, red onion, chicken, mungbean mixed sprouts, cilantro

Taken from www.food.com/recipe/vegetable-and-chicken-lo-mein-424644 (may not work)