Vegetable and Chicken Lo Mein

Ingredients

• 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

Instructions

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.