Vegetable and Chicken Lo Mein

Ingredients

• 2 tablespoons canola oil divided
• 1 cup carrots shredded
• 1 cup celery thinly sliced
• 3 tablespoons cilantro leaves chopped
• 1.5 cups roasted chicken cooked chopped
• 0.8 pound egg noodles fresh chinese (lo mein)
• 1 tablespoon ginger fresh minced
• 4 teaspoons garlic minced
• 0.3 cup spring onion thinly sliced
• 0.3 cup hoisin sauce 
• 0.8 cup bean sprouts 
• 1 cup onion red thinly sliced
• 1 teaspoon sesame oil toasted
• 2 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• pot

Directions

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