Lo Mein

1/2 pound angel hair pasta
3 T hoisin sauce
1/4 cup chicken broth
2 T soy sauce
2 t toasted sesame oil
1 t cornstarch
2 T vegetable oil
1 T finely chopped ginger
1 medium onion, halved lengthwise and thinly sliced
4-5 shitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap peas, halved
1 can Chinese baby corn, drained and cut in thirds
1-1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips.

Cook pasta, set aside.

In a small bowl mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set sauce aside.

Heat 1 tablespoon oil in a large wok or non-stick skillet over medium heat. Stir-fry ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-gry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-gry the vegetables for 2 more minutes, then transfer them to a plate.

Heat the remaining oil in pan. Add half the chicken and stir-fry until it is no longer pink. Transfer to another plate. Stir-fry remaining chicken. Add all ingredients, including pasta, to chicken and heat through.

***from FamilyFun magazine.

I substituted vegetable broth and tofu. And, I didn't add the Chinese corn.